For the Fish:
1 pack Rainforest Seafoods Snapper Fillets, Cut in half and thawed
1 cup Flour
1 cup Cornstarch
2/3 cup Coconut Oil
3 teaspoons salt
2 teaspoons black pepper
For the fish Taco sauce:
1 cup Vanilla Yogurt
½ cup Escallion, chopped
2 to 3 teaspoons hot pepper sauce
For the Salad:
½ purple cabbage, thinly sliced
1/2 cup chopped cilantro
1 tablespoon lime juice
1 cup red sweet peppers (minced)
4 taco sized flour or corn tortillas
Mix sauce ingredients in a medium sized bowl and refrigerate until used
Whisk together eggs and water in a shallow bowl or baking dish. Whisk together flour, cornstarch, baking powder and salt.
Place half of fish pieces in egg mixture, turning to coat completely. Shake off excess. Dredge in flour mixture to coat completely; shake off excess.
Carefully add fish to hot oil. Cook until golden brown and crispy, 4 to 5 minutes.
Drain on paper towels; sprinkle with kosher salt. Repeat process with remaining fish
Combine cabbage, sweet pepper and cilantro in a bowl and toss in lime juice
If desired, heat tortilla shells in a hot frying pan (no oil).
Assemble tacos and serve immediately