Fish Tacos

INGREDIENTS

1 cup almond flour

3 tbsp arrowroot powder (or tapioca flour)

1 ½ tsp Old Bay Seasoning (or all purpose seasoning blend)

1 tsp fresh parsley finely chopped

½ tsp garlic powder

¼ tsp sea salt

¼ tsp black pepper

1 large egg 450g firm white fish (e.g. cod), cut into sticks about 2 cm by 7 cm

1 head butter lettuce (cos lettuce), leaves washed and patted dry

½ cup ranch dressing (or use aioli or mayo)

2 cups cold slaw

Juice of 1 lime

1 Tbsp olive oil

Black pepper to taste

METHOD

1. Preheat oven to 220 C (425 F) and oil a baking tray ready to use.

2. In a medium bowl, mix together the almond flour, arrowroot, seasoning, parsley, garlic powder, salt and pepper.

3. In a separate medium bowl, whisk the egg.

4. Then dip the fish sticks into the egg and coat all sides, then transfer to the dry bowl using your clean hand. Coat well with flour and place on the baking sheet. Repeat until all the sticks are done.

5. Bake for about 20 mins or until fish is golden and cooked through. Remember to flip the sticks over halfway through the baking time.

6. While they are baking, whisk the lime juice, olive oil, salt and pepper in a small bowl and pour over the cold slaw and mix well.

7. Assemble the tacos by placing the lettuce cups on a plate topped with 2 fish sticks and 1 Tbsp cold slaw and drizzle with dressing.