These fun fish Tacos are a sure winner. 


  • 8 Pieces of flat head tails (can be cut in half)
  • 1 large iceberg lettuce
  • 1 tomato
  • 1 cucumber
  • 1 Avocado
  • 2 Free Range Eggs
  • 1 cup tapioca flour or arrowroot flour
  • 1 cup almond meal
  • 1 cup macadamia nuts (medium blended)
  • 1 lemon juiced
  • Salt and pepper


  1. Mix up dry ingredients into a large mixing bowl. Crack the eggs into a separate bowl set aside.
  2. Wash and cut the flat head tails into half if some are too long, it will be easier to wrap in lettuce cup taco.
  3. Once the tails are ready proceed to dip in egg then dry mix and set aside on a separate plate try to not let me touch each other.
  4. Once all the tails are covered place in fridge lightly covered.
  5. Roughly chop up cucumber, tomato, I like to cut into small cubes. Rip off lettuce and wash and drain place in a bowl. Tomato and cucumber can be place in a separate bowl if there are some fussy eaters in your house. Place in fridge.
  6. Use a large deep fry pan with roughly 4 tbsp coconut oil and set to high to med heat. Test oil by a small sprinckle of dry mix and if it bubbles it’s prefect. Place as many fish tails in pan as manageable, turn heat down slightly keep watch during this process they can burn easily. Turn over when ready, continue this process with the rest of the tails and if need can add more coconut oil to pan.
  7. Once tails are cooked set aside to cool slightly, use this time to mix up an avocado dip. it is really simple and easy. Remove pip from avocado and scoop out the flesh, add lemon juice and salt, and smash up with back of a fork.
  8. The fun part, wrap fish tail into lettuce up and add toppings you as you desire. Enjoy

Have some fun with the mixture, I sometimes add in sesame seeds, herb and spice to give it a different flavour each time.

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