Shop IngredientsHow this works
For the tacos:
- 1 pound halibut
- Spice Cave "sea" spice blend
- Siete Cassava Flour Tortillas
- Primal Kitchen Avocado Oil
For the batter dip:
- 1/2 cup Cassava flour
- 1/2 cup arrowroot flour
- 1 teaspoon salt
- Up to 1 cup sparkling water
For the toppings:
- Cabbage (red and green)
- Avocado slices
- Fresh cilantro
- Primal Kitchen Cilantro Lime Dressing
- Heat a couple of tablespoons of Primal Kitchen Avocado Oil in a deep fryer at 350 degrees.
- Mix together the cassava flour, arrowroot flour, and salt in a large mixing bowl. Add sparkling water to the dry mix until you achieve roughly the consistency of pancake batter. If you add too much water, don’t worry! Just add a little more cassava flour (one tablespoon at a time) until you get just the right thickness.
- Heat the tortillas on medium heat (approximately 30-seconds on each side), and keep them warm by covering them in a towel.
- Thinly slice the cabbage and avocado.
- Remove the skin of the halibut and cut it into strips. Season with Spice Cave “Sea” spice blend and salt.
- Dredge the halibut in batter dip and deep fry it for 5-6 minutes (or until golden to your liking). Drain on a paper towel.
- Assemble your tacos by layering your tortillas with fish, avocados, and cabbage. Top with Primal Kitchen Cilantro Lime Dressing.
This recipe originally appeared on Primal Kitchen's blog.
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