01 Feb Fish Tacos
2lb Fish of choice
Cassava flour tortillas (1 batch)
Coleslaw (enough for four servings)
Additional toppings of choice (tomato, jalapeno, cilanto)
Cassava flour tortillas (8):
1 cup cassava flour
3 TBSP Avocado oil
1/2 tsp salt
1/2 – 1 cup water
1/2 cup homemade mayonnaise
1/2 cup sour cream
3 tbsp lime juice
1 tbsp Franks Red Hot or hot sauce of choice
1 tsp garlic powder
Salt and pepper to taste.
Mix cassava flour and salt. Add oil and slowly pour water until dough reaches thick consistency but does not fall apart. Dough should be moldable but not sticky. Divide dough into eight equal portions and form each ball into a tortilla using a press, rolling pin, or your hand.
Place tortillas on a dry pan over medium heat and cook for two minutes on each side.
Season fish and fry on lightly oiled pan until cooked through, flipping half way. Cooking time will vary depending on fish. Once cooked, use fork to flake fish into small pieces.
Fill tortillas with coleslaw and fish and top with sauce and any additional toppings.