Breaded Fish Tacos with Habanero Ranch Dressing

Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Yield: about 10 tacos

Ingredients

1 box Simple Mills Cracked Black Pepper Almond Flour Crackers
1 tsp dried parsley
1/2 tsp salt
1 pound wild cod, cut into strips
1 egg, beaten
Olive oil (optional)
Paleo, gluten-free tortillas
Tessemae’s Organic Habanero Ranch Dressing
1/2 shredded cabbage
1/2 red onion, thinly sliced
2 sliced avocados
Fresh cilantro

 

Instructions

PREHEAT oven to 400ºF and line a baking sheet with parchment paper. Set aside.
ADD Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
DROP fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
BAKE for 15 minutes or until the fish is flaky.
ASSEMBLE your tacos by spreading 1 teaspoon of Tessamae’s Organic Habanero Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro and a drizzle of Tessamae’s dressing.