INGREDIENTS

• 2 4oz long thorny head filets

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp ground black pepper

• ½ C all-purpose flour

• ½ C panko breadcrumbs

• 1 whole egg, beaten

• 1/3 C avocado oil

• 2 tortillas of choice

• 1 c slaw mix

• ½ avocado, sliced

• 2 tbsp. freshly chopped cilantro

• Salt and pepper to taste

• 1-2 lime wedges

INSTRUCTIONS

• Season thorny head filets on each side with seasonings. In a bowl, whisk together the flour and panko. Add salt and pepper and set aside. In another bowl, add the beaten egg with salt and pepper and set aside. Dip each thorny head filet into the egg mixture on both sides, coating evenly. Next, dip each filet into the flour mixture and coat evenly.

• Add avocado oil to a pan on medium heat and allow to heat through. Add each filet and cook until golden brown and cooked through on each side. Place cooked fish onto a plate lined with paper towel to get off access oil. Season with additional salt and pepper.

• In a tortilla, add some slaw, then top with thorny head filet. Add some avocado, cilantro, chopped tomatoes, and a squeeze of fresh lime juice. Assemble second taco and enjoy!