Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal.

• 1 batch paleo cassava flour tortillas make recipe

• 2 fresh fillets wild caught cod
• 1 large egg beaten
• 3/4 cup coconut shreds
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

• 1/2 head shredded green cabbage finely julienned
• 1 large red pepper finely julienned
• 1/2 cup fresh minced cilantro
• 1/4 cup black sesame seeds

• 1/4 cup paleo mayonnaise
• 1/4 cup dijon mustard
• 2 teaspoons yellow mustard
• 1 tablespoon white distilled vinegar
• 1/4 cup honey
• 1/4 teasoon paprika

• 1 batch paleo cassava flour tortillas make recipe

• 2 fresh fillets wild caught cod
• 1 large egg beaten
• 3/4 cup coconut shreds
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

• 1/2 head shredded green cabbage finely julienned
• 1 large red pepper finely julienned
• 1/2 cup fresh minced cilantro
• 1/4 cup black sesame seeds

• 1/4 cup paleo mayonnaise
• 1/4 cup dijon mustard
• 2 teaspoons yellow mustard
• 1 tablespoon white distilled vinegar
• 1/4 cup honey
• 1/4 teasoon paprika

1. Preheat oven to 400F. Line a baking tray with parchment paper.
2. Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
3. Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
4. Roll the egg covered cod in the coconut breading mixture.
5. Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.

1. Prepare homemade paleo tortilla recipe.

1. Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.

1. Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
2. Assemble the tacos by layering slaw, fish nuggets, and sauce.