Recipe By Primal Kitchen
For the tacos...
1 lb halibut
For the batter dip...
For the toppings...
Cabbage (red and green)
Heat a couple of tablespoons of Primal Kitchen Avocado Oil in a deep fryer at 350 degrees.
Mix together the cassava flour, arrowroot flour, and salt in a large mixing bowl. Add sparkling water to the dry mix until you achieve roughly the consistency of pancake batter. If you add too much water, don’t worry! Just add a little more cassava flour (one tablespoon at a time) until you get just the right thickness.
Heat the tortillas on medium heat (approximately 30-seconds on each side), and keep them warm by covering them in a towel.
Thinly slice the cabbage and avocado.
Remove the skin of the halibut and cut it into strips. Season with Spice Cave “Sea” spice blend and salt.
Dredge the halibut in batter dip and deep fry it for 5-6 minutes (or until golden to your liking). Drain on a paper towel.
Assemble your tacos by layering your tortillas with fish, avocados, and cabbage. Top with Primal Kitchen Cilantro Lime Dressing