In a large shallow bowl or large plate mix together the almond flour, paprika, salt and pepper.
Slice the fish into 1 inch strips
Using tongs, first dip the fish into the egg and then into the almond flour mixture and set aside on a plate.
Heat up a large skillet or frying pan over medium heat with about 1 tbsp of avocado oil
Using the tongs gently place the fish onto the frying pan once it’s hot (make sure you give the fish space between each one). You won’t be able to fit it all onto the frying pan and will need to cook it in 2 – 3 batches.
Lower the heat a bit to medium-low and cook for about 5 minutes on one side, then flip and cover the pan, cooking for another 3 – 5 minutes until perfectly crispy.
Repeat this step until all of the fish is cooked.
Heat up the tortillas by cooking them for about 20 seconds per side over an open flame (or heating them up in a pan with no oil for about 20 seconds per side)
Serve the fish with the tortillas, guacamole, salsa, fresh cilantro and lime.
