20-Minute Crispy Fish Tacos with Tangy Slaw

Crispy Fish

• ▢ 2 wild-caught cod fillets
• ▢ 1 pasture-raised egg
• ▢ 1/2 box Simple Mills crackers, (or use crackers of choice)
• ▢ 1 tbsp ground flaxseed, (for extra fiber; optional)
• ▢ 1/2 tsp chili powder, (or seasoning of choice)
• ▢ few shakes sea salt
• ▢ few shakes ground pepper
• ▢ 3-4 tbsp avocado or extra virgin olive oil

Tacos

• ▢ tortillas, (Siete gluten-free cassava flour recommended)
• ▢ mixed greens or thinly chopped cabbage
• ▢ chunky mango pico, (see note above)
• ▢ fresh cilantro
• ▢ lime wedges

• Place the crackers, flaxseed, and chili powder in a food processor or blender. Pulse until you have a coarse, flour-like crumb. If you don’t have a processor, put the ingredients in a large zip-top bag, seal it, and smash with the bottom of a glass until finely ground.
• Transfer the crumb mixture to a deep dish. In a separate bowl, whisk the egg until combined.
• Set up an assembly line: egg bowl, breading mixture, and a clean plate for the breaded fish.
• Rinse the cod and pat dry. Dip each fillet in the egg, letting excess drip off, then press into the crumb mixture, coating thoroughly. Use tongs to press the coating so it adheres, then place the breaded fillets on the clean plate.
• Heat a large skillet over medium and add 3–4 tablespoons of avocado or extra-virgin olive oil. Add the fillets and cook until golden brown on each side, about 4–6 minutes total, depending on thickness. Flip carefully so the coating stays intact; lower the heat and cover briefly if needed to cook through. Fish should be fork-tender. Transfer to a plate and let rest 2–3 minutes.
• Warm the tortillas over an open flame or in a hot skillet until slightly charred or heated through.
• Assemble tacos with a base of greens or cabbage, a piece of crispy cod, a spoonful of mango pico, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy.