Writer and photographer Kaylie Johnson

[dropcap]T[/dropcap]hese beautiful fish tacos are stuffed with crispy, baked golden nuggets of coconut-crusted cod and finely-julienned slaw that melts in your mouth. They are then topped off with a gorgeous golden honey mustard sauce, and all of that goodness is wrapped up in homemade paleo cassava flour tortillas. These tacos are 100 percent gluten-free, grain-free and paleo-friendly.

Paleo Coconut-Crusted Fish Tacos with Honey Mustard Sauce
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 10 servings

For the paleo tortillas:
2 cups cassava flour
1 cup coconut milk, canned or boxed
½ cup olive oil
½ cup water
2 teaspoons sea salt
2 teaspoons garlic granules
freshly-cracked pepper to taste
olive oil for cooking

For the fish nuggets:
2 fresh fillets wild caught cod
1 large egg, beaten
¾ cup coconut shreds
¼ cup coconut flour
¼ cup arrowroot flour
½ teaspoon paprika
1½ teaspoon sea salt
2 tablespoons olive oil

For the honey mustard sauce:
¼ cup paleo mayonnaise
¼ cup Dijon mustard
2 teaspoons yellow mustard
1 tablespoon white distilled vinegar
¼ cup honey
¼ teaspoon paprika
For the slaw:
½ head shredded green cabbage, finely julienned
1 large red pepper, finely julienned
½ cup fresh cilantro, minced
¼ cup black sesame seeds

For the paleo tortillas:
Combine ingredients for the tortillas in a medium-size bowl and mix together until well combined. The dough should stick together and be a smooth consistency. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper, roll and pat each section of dough into a thin tortilla (you can use your hands or a rolling pin for this step). If the dough is sticking, sprinkle lightly with cassava flour.

Heat a fry pan on the stove over medium-low heat. Drizzle the pan lightly with olive oil for cooking. Cook the tortillas for about 1-3 minutes on each side, until it reaches desired consistency. You can make them crisp or soft — it’s up to your personal preference!

For the fish nuggets:
Preheat oven to 400F. Line a baking tray with parchment paper. Cut the cod into 1-inch cubes. Toss the cod pieces in 1 beaten egg.

Combine the coconut shreds, coconut flour, arrowroot flour, paprika and sea salt in a shallow bowl. Roll the egg-covered cod in the coconut breading mixture.

Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil and bake on 400F for 10 minutes. Rotate the nuggets to ensure even cooking, then cook for another 10 minutes until crispy.

For the honey mustard sauce:
Puree all the ingredients for the sauce in a food processor or blender until smooth, then pour into a jar or dressing bottle.

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