Crispy Cod Tacos
2 large cod filets, cut into 2-inch pieces
1/2 cup spelt flour (or oat flour)
1/2 cup quinoa flakes
1 tsp paprika
1 tsp chilli powder
1 tsp garlic powder
2 eggs, beaten
1. Mix together the flour, quinoa flakes and spices in one bowl. Beat eggs in a separate bowl.
2. Dip cod pieces into egg mixture and then dredge in the flour mixture. Meanwhile heat avocado oil in a cast iron pan on medium heat.
3. Place fish in pan, ensuring there is space between the pieces. Cook until golden and crispy, 2-3 minutes per side.
4. Serve on corn tortillas with shredded cabbage, aioli, salsa, green onions, (vegan) cheese and any other favourite taco toppings!
Megan Horsley is a Registered Holistic Nutritionist and works with clients in her private practice, Megan Horsley Nutrition. For more information on services and recipes, visit her website: www.meganhorsleynutrition.com