Salt & Pepper Seafood Tacos

Method

1. Make the beetroot slaw first by combining all ingredients in a small bowl and placing in the fridge until ready to serve.
2. Combine the rice flour, salt and pepper in a small bowl and set aside.
3. Rinse and dry the seafood and set aside.
4. Combine all of the ingredients for the tacos in a bowl then heat 1/2 the oil in a frying pan to medium heat.
5. Pour in 1/2 of the taco mixture and cook until the top is dried out and you can easily turn it. Cook on the other side until you have dark brown spots and it is cooked all the way through. Set aside on a plate lined with paper towel.
6. Repeat with the remaining oil and mixture and set aside on the plate.
7. Heat the oil for the seafood in a saucepan over medium high until hot enough that when you add a small sprinkle of the rice flour it sizzles but doesn't burn.
8. Place the seafood into the rice flour mixture and toss to coat well.
9. Add the seafood to the hot oil and cook until just done, the rice flour won't really change colour so you're not looking for brown, just crispy. Set aside on a plate lined with paper towel.
10. Assemble the tacos by evenly dividing the lettuce then the slaw between the two tacos and topping with the seafood. Serve with the lemon wedge. Enjoy!