Easy Gluten-Free Fish Tacos with Zesty Slaw

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 cup gluten-free breadcrumbs
• 1/2 cup almond flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 eggs, beaten
• Cooking spray or olive oil for baking

For the Cabbage Slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt (ensure it's gluten-free)
• 1 tablespoon lime juice
• Salt and pepper to taste

For Serving:

• Gluten-free corn tortillas
• Sliced avocado
• Lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a shallow bowl, mix the gluten-free breadcrumbs, almond flour, paprika, garlic powder, onion powder, salt, and pepper to create the coating for the fish.

3. Dip each fish fillet into the beaten eggs and then coat them with the breadcrumb mixture, pressing gently to adhere the coating.

4. Place the coated fish fillets on the prepared baking sheet. Lightly spray the fillets with cooking spray or brush with olive oil.

5. Bake in the preheated oven for about 15-20 minutes or until the fish is cooked through and the coating is golden brown.

6. While the fish is baking, prepare the cabbage slaw by combining shredded cabbage, chopped cilantro, Greek yogurt, lime juice, salt, and pepper in a bowl. Toss well to coat the cabbage evenly.

7. Warm the gluten-free corn tortillas according to the package instructions.

8. Once the fish is done, assemble your naked fish tacos by placing a spoonful of cabbage slaw on each tortilla, topping it with a baked fish fillet, and adding slices of avocado on top.

9. Serve the tacos with lime wedges on the side for squeezing over the tacos before eating.

Enjoy your gluten-free Naked Fish Tacos!