Coconut Crusted Rockfish with Pickled Veggies - Create With Kendra

Ingredients

• 4 Rockfish fillets, cut into 12 small strips
• 2 Cups of Coconut Flakes
• 12 to 16 Corn Tortillas
• 1 Cup Vegetable Oil for frying
• 4 Tablespoons Coconut Oil for tortillas
• 12 Limes, juiced
• 6 Radishes, thinly sliced
• 1 Large Carrot, grated
• 1/2 Red Onion, thinly sliced
• 1/2 Cup fresh Cilantro, chopped
• 3 Jalapeños, finely chopped
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Salt
• 4 Eggs, beaten