Recipe: AIP-Friendly Fish Tacos with Coconut Milk ColeslawDescription: Delicious and crispy fish tacos with a coconut flour coating and a refreshing coconut milk-based coleslaw, served with AIP-compliant coconut flour tortillas.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 1.5 cup coconut flour, 1.5 teaspoon salt, 0.5 teaspoon black pepper, 480 g fish fillets, 1.5 cup coconut milk, 3 tablespoon coconut oil, 2 cup cabbage, 1 cup carrots, 0.25 cup cilantro, 1 tablespoon lime juiceInstructions: In a bowl, mix 0.5 cup of coconut flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Dip 4 fish fillets, about 120 grams each, into 0.5 cup of coconut milk, then coat with the coconut flour mixture. Heat 3 tablespoons of coconut oil in a pan over medium heat. Fry the coated fish fillets for 4-5 minutes on each side until golden and crispy. For the coleslaw, combine 2 cups of shredded cabbage, 1 cup of grated carrots, and 0.25 cup of chopped cilantro in a bowl. In a separate bowl, whisk 0.5 cup of coconut milk, 1 tablespoon of lime juice, and a pinch of salt. Pour over the cabbage mixture and toss to combine. To make the tortillas, mix 1 cup of coconut flour, 0.5 teaspoon of salt, and 1 cup of coconut milk to form a dough. Divide the dough into 8 balls. Flatten each ball into a thin circle using a rolling pin. Heat a non-stick skillet over medium heat and cook each tortilla for 2-3 minutes on each side until lightly browned. Assemble the tacos by placing a piece of fish and a generous amount of coleslaw onto each tortilla. Serve immediately.Perfect for: Meal planning, weekly preparation, home cooking Tags: AIP, gluten-free, dairy-free, paleoThis AIP-Friendly Fish Tacos with Coconut Milk Coleslaw recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.