Ingredients
For the Fish:
1 lb tilapia (or halibut/cod), cut into ½ inch by 3-4 inch strips
½ cup coconut flour
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons cumin powder
dash of pepper
Coconut oil for frying
For the White Sauce:
½ cup mayo (recipe here)
1 tablespoon lime juice
1 teaspoon dried oregano
½ teaspoon cumin powder
dash of chili pepper
½ teaspoon of raw honey (optional)
To Eat:
4-6 lettuce leaves
1 cup salsa (recipe here)
2 tablespoons cilantro, chopped
4-6 slices of lime
Preparation
For the White Sauce: Mix all the ingredients together with a fork. Add in the honey if you find the sauce too sour. For the Fish: Mix together all the dry ingredients (coconut flour, garlic powder, cumin powder, salt, pepper) in a bowl. Drop the fish strips into the bowl and coat with the coconut flour mixture. Heat up enough coconut oil in a saucepan so that the coconut oil is approx. ½ inch deep. Use a high heat. Carefully add the coated fish strips to the hot coconut oil. Fry until the coconut flour coating turns a golden brown color (takes approx. 5 minutes). You should turn the fish strips over after a few minutes since the oil doesn’t cover the entire piece of fish. Place the fried fish strips in a bowl lined with a paper towel to soak up the excess oil. To Eat: Wash the lettuce leaves and pat try with a paper towel. Place 5-6 fish strips onto of a lettuce leaf. Top with salsa and white sauce. Sprinkle some chopped cilantro on top for garnish and serve with a few slices of lime.
