|3||eggs — beaten|
|2 Tbs||almond flour|
|1.5 Tbs||coconut flour|
|1/2 Tbs||flaxseed — ground|
|1/4 tsp||Robertson's baking powder|
|2 Tbs||coconut oil — melted|
|1||fish — deboned|
|2 cup||dessicated coconut — for coating|
|salt and freshly ground black pepper — to taste|
|fresh coriander — to garnish|
Combine the almond flour, coconut flour, flaxseed, baking powder and salt. Add the eggs and water and whisk to combine making sure there are no lumps in the batter.
Heat a nonstick frying pan to medium heat with a little oil or butter. Pour a small amount of batter into the pan and swirl until it is thin and spread out like pancake. Allow to cook until you are able to.
Flip the taco over. Cook on the other side until lightly browned but still soft. Remove and set aside. Continue with the remaining batter.
Meanwhile preheat the oven to 180C and grease a baking tray with cooking spray.
Slice the fillet of fish into fingers and set aside. Whip together the eggs and the mayo and spread the desiccated coconut out into a shallow, wide container.
Dip the pieces of fish into the egg mayo mixture and then into the coconut to coat. Place the fish onto the baking tray and cook in the oven for 10 – 15 minutes or until cooked through. Remove and allow to cool slightly before assembling.
Place some mayo on each taco and then some fish, finish off the some fresh coriander and salsa – and some more mayo if you like!
WATCH the how-to video below