Step 1

Follow my directions for how to make fresh pico de gallo and allow to refrigerate while making the tacos.

Step 2

Combine all ingredients in a small bowl. Season with additional salt, lime, pepper and/or cumin to taste.

Step 3

Refrigerate while you prepare the fish.

Step 4

In a flat dish, combine almond meal, cornmeal, salt, pepper, cayenne pepper and garlic powder.

Step 5

In a second dish, combine eggs, and beat.

Step 6

In third bowl, add the chickpea flour.

Step 7

Heat oil on high heat in a skillet until hot and then turn to medium high heat.

Step 8

Dip fish into chickpea flour, then egg bowl, and then dust lightly with flour-cornmeal mixture.

Step 9

Fry until golden brown on all sides, approximately 4-6 minutes. Remove promptly and drain on a plate covered with paper towels.

Step 10

To serve, place a few pieces of fried fish on corn tortilla (you can use single or doubled tortillas, depending on your preference). Drizzle fish with desired about of Creamy White Dill Sauce and Fresh Pico de Gallo.

Step 11

Top with sliced cabbage and a squeeze of fresh lime.