Get your Cinco de Mayo fiesta on with Garlic Aioli Fish Tacos and Collagen Margaritas!

Fresh from the sea and packed with tropical vibes and classic Mexican flavor, you can't go wrong with Primal taco fillings and Siete cassava and coconut tortillas. Topped with Kite Hill Ricotta cheese, and drizzled with a Primal Kitchen® Garlic Aioli Mayo sauce and lime, these tacos are a guaranteed hit at any fiesta.

Infused with Primal Kitchen Avocado Oil and all the zest and flavor of Garlic Aioli Mayo, our Cinco de Mayo tacos will have your taste buds in total delight. Plus, they're made without gluten or dairy, and are Whole30 friendly. Make this celebration one of the best parties of the year.

Cinco de Mayo Fish Tacos

Servings: 4 

Time: 45 min 

Ingredients 

For the tacos...

• 1lb Halibut 
• Salt 
• Pepper
• Spice Cave “Sea” Spice Blend
• Siete Cassava and Coconut Tortillas
• Primal Kitchen Avocado Oil
• Siete Cassava and Coconut Tortillas 

For the sauce...

• 1/4 cup Primal Kitchen Garlic Aioli Mayo 
• 1/4 cup Cocoyo Plain Coconut Yogurt
• 1 chipotle chili pepper in adobo sauce
• Juice of one lime 

For the batter dip...

• 1/2 cup Otto’s Cassava Flour
• 1/2 cup arrowroot flour
• 1 tsp salt
• Up to 1 cup sparkling water

For the toppings...

• Cabbage (red and green)
• Avocado slices
• Fresh cilantro 
• Kite Hill Ricotta 

Instructions 

• Heat Primal Kitchen Avocado Oil in deep fryer to 350 degrees. 
• Mix together the cassava flour, arrowroot flour, and salt in a large mixing bowl. Add sparkling water to the dry mix until it's about the consistency of pancake batter. If you add too much water, don’t worry! Just add a little more cassava flour one tablespoon at a time until you get the desired consistency. 
• To make the sauce, whisk together the Garlic Aioli Mayo, coconut yogurt, and lime juice until you achieve a smooth and even sauce. Set aside.
• Heat the tortillas on medium heat (approximately 30-seconds on each side), and keep them warm by covering them in a  towel.
• Thinly slice the cabbage and avocado.
• Remove the skin of the halibut and cut it into strips. Season with Spice Cave “Sea” spice blend and salt.
• Dredge the halibut in batter dip and deep fry it for 5-6 minutes (or until golden to your liking). Drain on a paper towel.
• Assemble your tacos by layering your tortillas with fish, avocados, and cabbage. Top with fresh cilantro and Kite Hill Ricotta. 
• Enjoy!