⅓ cup Unsweetened Shredded Coconut
3 tbsps Coconut Flour
⅓ tsp Paprika
⅛ tsp Sea Salt
1 ½ Cod Fillet (cut into chunks)
¾ Yellow Bell Pepper (thinly sliced)
3 tbsps Watermelon Radish (thinly sliced)
2 tsp Lime juice
Top with avocado and cilantro
Preheat the oven to 375ºF (191ºC). Line a baking sheet with parchment paper.
Beat the egg in a bowl. Then in a separate bowl, mix together the unsweetened shredded coconut, coconut ﬂour, paprika, and sea salt.
Dip each piece of cod into the egg mixture and then into the ﬂour mixture, making sure to coat all sides of the ﬁsh. Transfer the cod onto the baking sheet. Place in the oven and bake for 5 minutes then ﬂip and cook for an additional 5 minutes or until cooked through.
Remove the cod from the oven and divide between tortillas. Top with sliced bell pepper, radish, lime juice, cilantro (optional) and avocado. Enjoy!
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