Cod with Coconut Slaw & Pico De Gallo & Our Newest Team Member

*Note from Sarah: Please welcome Rachel Zanger to the Everyday Paleo Team!!  Rachel is a foodie, an amazing cook, and an awesome mom to two little boys.  We will have her bio up shortly on our about page so you all can get to know her better but Rachel will be sharing her culinary skills with all of us in order to keep the recipe portion of EP beefed up a bit! (No pun intended….)  As I work to finish the Italy Book and then move on to our next location in the series, I need help keeping YOU all fed in the meantime, so Rachel will be helping to keep the creative food juices going on the site.  Please welcome Rachel and enjoy her very first blog post and her AMAZING recipe.  We just made this last night and it was the BOMB!!!  Thank you Rachel and much love to all of you, my dear readers…


Cod with Coconut Slaw & Pico De Gallo

By: Rachel Zanger

There is a certain kind of feeling you get when you eat something and you know exactly where it came from. I grew up in a rural Northern California town with a dad that is an avid outdoorsman. When I was a child my parents lived on a limited income so my dad would hunt and fish for our main source of food. I have eaten pretty much everything under the sun including deer, elk, bear, wild boar, pheasant, quail, dove, duck, squirrel, rabbit, frog, and a ton of rainbow trout. You name it; I have probably eaten it. When I was a kid this was just commonplace for me and I didn’t really know any different.  Now as an adult I find my childhood experience to b pretty special and I try as much as possible to buy and cook locally sourced food for my own family. I feel very fortunate that like my dad, my husband also loves the outdoors and the sportsmanship that comes along with it, so quite often we can have a freezer stocked full of venison, wild pork and fish. Yum!

This recipe was inspired by a recent family adventure. A few months back we took a trip to Trinidad, Ca, a quaint little coastal town. We make this yearly trip with some family and close friends and there is always a fishing trip on the agenda. Needless to say we brought back some freshly caught cod and that is what was on the menu tonight.  This is probably one of my husband’s favorite meals and our kids love it too. It’s more or less a deconstructed fish taco…delicious!  I was actually a little shocked when my 4 and 2 year old asked for seconds and thirds. Definitely a keeper!

Cod with Coconut Slaw & Pico De Gallo

 Coconut Almond Crusted Cod

2 cups almond meal

1/3 cup unsweetened coconut flakes

1/4 tsp cayenne pepper (more or less dependent on how spicy you like it)

Sea salt and fresh ground pepper

1 egg, beaten

1 pound cod (sub other white fish or chicken if desired)

  1. Preheat oven to 425 degrees.
  2. Combine almond meal, coconut flakes and cayenne pepper in shallow dish and season with salt and pepper
  3. Place beaten egg in separate shallow dish
  4. Season fish with salt and pepper. Dredge each fillet in egg and then the almond meal mixture. Press the mixture onto the fish to get a good crust
  5. Place fish on a lightly greased baking sheet (I used coconut oil) and bake for 15 minutes or until cooked through


Pico De Gallo

2 avocado, diced

1 tomato, diced

¼ cup red onion, diced

1 jalapeño pepper, seeded and diced (optional)

2 tablespoons fresh cilantro, chopped

Juice from one lime

Sea salt and fresh ground pepper

  1. Mix all ingredients in bowl and season with salt and pepper to taste
  2. Refrigerate until ready to serve

Coconut Slaw

1/3 cup unsweeted coconut flakes

3 cups cabbage, shredded

1/3 cup carrots, shredded

1/4 cup fresh cilantro, chopped

¾ cup homemade Everyday Paleo Mayo

1 lime

1 tsp Dijon mustard

1 tbsp honey

Sea salt and fresh ground pepper

  1. Toast coconut in a small sauté pan on medium heat until it turns a light golden color. Remove from heat and let cool.
  2. In a large bowl combine the cabbage, carrots, coconut and cilantro
  3. In a small bowl whisk together mayo, the juice of one lime, Dijon mustard, honey, and cayenne. Season to taste with salt and pepper
  4. Pour mayo mixture over cabbage mixture and toss well
  5. Refrigerate until ready served



To serve put a bed of coconut slaw on your plate and top with fish and pico de gallo.



  1. Nicole says

    The cabbage slaw looks yummy! I’m going to try it minus the nightshades. I just got a spiral slicer and haven’t used it on cabbage yet, this is the perfect recipe to try it on! Thanks and welcome!!

  2. says

    What a coincidence…I have a filet of cod defrosting in the fridge right now. Looks like I have something to make now. I’ll let you know how it goes.

    Also, welcome Rachel! I look forward to hearing about more dishes from your posts.

  3. Melody says

    Welcome Rachle!.. I am fortuante to know that you are an AMAZING cook and I look forward to learning more about what your latest creation is! Good luck to you!

  4. says

    Made your Cod with Coconut Slaw for lunch today. It was great! In fact, I think it’s bound to be my favorite new meal of the week. I’m doing a 52-week challenge to try one new recipe per week. So far, I have done 4, so I’m narrowing it down to one worth featuring. Thanks again for sharing! Looking forward to more great recipes. @mrmirek00

  5. Conny W says

    Rachel – Congratulations! Imagine my surprise when I popped onto this blog today and found you here!! I’m glad to know your family – see ya around the block soon, I’m sure. Cheers ~ Conny

  6. Lacy says

    Hi, I just made this, sounds so yummy, but my almond meal/coconut mixture did not brown at all. Basically came out the way it went in…please help! Thank you!

    • Rachel says

      Lacy, My mixture didn’t necessarily brown either – so i don’t think there is anything you could have done differently unless you cook longer and if you do that you are likely to overcook your fish. If you like that crispy brown look and flavor you can try frying in coconut oil on the stove next time. I have done that as well and its also very good.

  7. Vieve says

    It was so very delicious! Thank you Rachel for a tasty friday fish fry alternative. I whipped this up in under 30 minutes and everyone loved it!

  8. Christina says

    My almond meal also did not brown, but it was so delicious. My husband and I devoured ours, our finicky children did not eat this as I hoped, they must have got that form their father’s side. I am saving this dish as the first dish when my best friend visits me, she will love it! I can already hear her singing my praises…..

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