For the Pico de Gallo, mix together the tomatoes, onion, jalapeño, and cilantro together.
Add the lime juice and sprinkle of salt and mix.
Taste and adjust the salt if needed.
Cover and refrigerate to let the flavors meld before serving.
Mix together the ingredients for the spicy mayo and taste.
Adjust the Sriracha and lime to taste, cover and refrigerate until ready to serve.
Using a thermometer, heat the coconut oil in a sauté pan until it reaches 345 F. Make sure to keep the oil 5-10 degrees below its smoking point. From this point, be very careful with the hot oil and don’t leave it unattended.
While the oil is pre-heating, mix together 3⁄4 cup tapioca starch, coconut flour, eggs, sparkling water, salt and pepper to taste in a large bowl.
Place the 1⁄2 cup tapioca starch in a separate medium bowl for dredging.
Trim the tilapia into pieces of the desired size, we cut the fillets in half lengthwise, but you can also cut them in bite-sized pieces or thinner strips. Just keep in mind smaller pieces may cook faster.
Once the oil is ready, pat the tilapia dry with a paper towel, coat each piece in the tapioca starch and shake off any excess.
Put the coated fish fillets into the batter mixture, using tongs to lift them out letting any excess batter drip off.
Immediately transfer the fish from the batter into the oil and cook for about 1 minute. Turn the tilapia over and cook for another minute, until the fish is golden brown and white and flaky inside.
Once cooked, remove the fish from the oil and place them on a paper towels to absorb the cooking oil.
If needed, cut the fillets in half on a diagonal to make assembling the tacos easier. Place a small amount of cabbage on a cauliflower tortilla, then a piece of tilapia, top with pico de Gallo and spicy mayo.
Serve with additional lime wedges if desired and enjoy!