Baja fish tacos with cabbage slaw
The lime crema and the raw cabbage are doing as much work as the fish, and both are the parts people skip — hot fried fish in a cold crunchy wrap is the whole reason this exists.
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Ingredients
For the whole dish · serves 4
- Cod or pollock fillets1½ lb
- Almond flour3 oz
- Mayonnaise4 oz
- White cabbage8½ oz
- Avocado oil1½ fl oz
- Little gem lettuce5½ oz
- Limetwo, one juiced and one in wedges
- Chipotle powdera teaspoon
- Cilantroa small bunch
- Sea saltto taste
Served with
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+3g net · 105 kcal · 12 min · together 9g net, 605 kcal
Method
6 steps · 30 minutes
- Shred the cabbage as fine as you can and toss it with salt and half the lime juice. Leave it while everything else happens.
- Mix the mayonnaise with the rest of the lime and the chipotle. It should be thin enough to drizzle.
- Cut the fish into thick fingers, not thin ones. Thin pieces are dry by the time the outside crisps.
- Dust them in the almond flour and fry in the hot oil, 2 minutes a side, in one layer.
- Do not batter this. A wet batter needs a deep fryer and a starch to set, and almond flour does neither.
- Build in lettuce leaves: slaw first as a bed, fish on top, crema over, cilantro and a wedge of lime.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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