By Jon Doe
These baked gluten free tacos are an easy dinner. They’re dairy free and simple enough for a weeknight dinner, but tasty enough for a crowd! They taste deep fried (without being deep fried) and are drizzled with a spicy tahini dressing.
Preheat the oven to 375°F. Cut the cod into 1x2 inch pieces. Whisk egg in a bowl. In another bowl, mix flour, breadcrumbs, spices, and salt.
Dip cod in egg, then breadcrumbs, and place on parchment-lined baking sheet. Bake for 10-14 minutes.
Meanwhile, combine shredded cabbage, lime juice, cilantro, mayo, and salt for slaw. Make dressing in another bowl. Heat oil in a pan and fry baked cod for extra crispiness.
Assemble tacos with tortilla, cilantro lime rice, cod, slaw, pico de gallo, and spicy tahini dressing. Enjoy!
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