Paleo Fish Tacos: Gluten Free & Grain Free

• 12 oz Cod
• 2 Eggs
• 3/4 cup Shredded Unsweetened Coconut
• 1 tsp Chile Lime
• 1/2 tsp Cumin

For the Toppings

• 1/2 Red Cabbage sliced thin
• 1 Watermelon Radish sliced thin on a mandolin
• 1/3 cup Mayonnaise
• pinch Cayenne optional
• 1 tsp Lime Juice
• 12 Tacos heated if needed

1. Preheat your oven to 375F and line a baking sheet with parchment paper.
2. Slice the cod into bite sized pieces and set aside. In one small bowl, crack the eggs and beat them. In a second bowl add the shredded coconut, chile lime seasoning and cumin and mix it together.
3. Dip each piece of cod into the egg first and then into the coconut mixture. Place onto the baking sheet and bake for 5 minutes per side. Turn on the broil function and broil for one more minute per side (this helps it get crispier). Remove and set aside.
4. In a small bowl, mix together the mayonnaise, cayenne and lime juice.
5. To prepare your tacos, place the shredded cabbage first, followed by some radish, then cod and drizzle with the mayo mixture on top. Serve and enjoy!