Crispy pan-fried fish coated in Thrive Field Cassava Flour served in warm tortillas and topped with fresh slaw and zesty sauce— flavor-packed and allergen- friendly.
INGREDIENTS:
1 lb white fish fillets (like cod or tilapia)
1/2 cup Thrive Fields Cassava Flour (2 oz, 1/8 of a 16 oz pack)
1/2 tsp paprika
1/4 tsp cayenne pepper Salt and pepper
1 egg (or flax egg for vegan)
1/4 cup oil for frying
8 small corn or cassava tortillas
1 cup shredded cabbage 1/4 cup fresh cilantro, chopped
1/2 lime, juiced
DIRECTION
In a bowl, combine cabbage, cilantro, lime juice, and a pinch of salt. Set aside.
In a bowl, combine cabbage, cilantro, lime juice, and a pinch of salt. Set aside.
Heat oil in a skillet over medium heat.
Fry fish 3–4 min per side until golden and cooked through.
Warm tortillas, add fish strips, top with slaw. Serve with extra lime wedges.