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Cilantro Lime Fish Tacos
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Cilantro Lime Fish Tacos

Fresh from the sea and packed with Southwest flavor, these colorful tacos are guaranteed to bring the heat to any dinner table.
Total Time45 minutes
Course: Dinner
Keyword: cilantro, fish tacos, primal kitchen, tacos
Servings: 4

Ingredients

For the tacos:

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:

Instructions

  • 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.
  • Enjoy!

Notes

This recipe originally appeared on Primal Kitchen's blog.