Many of my recipes are my healthy interpretations of restaurant favorites. I love making healthier versions of recipes at home, but this is not a recipe that I ever expected to be on this list.
As a child, we rarely ate out and our small town had very few options for restaurants. Very occasionally, we would go to the local Mexican restaurant and it was always a huge treat.
I always ordered the same basic foods like quesadillas or tacos and wondered if anyone actually ordered the “stranger” dishes like fish tacos. In my mind, fish and tacos were two things that didn’t mix.
Much later, in college, a friend ordered fish tacos at the small restaurant where we studied and absolutely raved about them. I tried them myself and felt crazy for never wanting to try them before.
Though the combination may seem unusual, the flavor is amazing and so versatile.
Through my desire to recreate those delicious fish tacos, but using a healthier shell than traditional corn tortillas, this recipe was born. The cabbage provides a delicious crunch and helps accentuate the flavors in the tacos.
If you’ve never tried fish tacos (or even if you have), give these a try!
Fish Tacos in Cabbage Leaves
Yield 4 +
Simple fish tacos on cabbage leaves are a fresh and fast meal idea. Topped with sour cream, cilantro, garlic, avocado and limes.
- 1 pound wild cod, cut in strips
- 2 eggs, beaten
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon (or more to taste) salt
- 1 teaspoon cumin seed powder
- 1 teaspoon chili powder
- 1/2 cup coconut oil
- 1 head cabbage
- 1 cup sour cream (optional)
- 1/4 cup chopped cilantro
- 1-2 cloves garlic, chopped or 1/2 tsp garlic powder
- 4 ounces cheddar cheese, grated (optional)
- 2 limes, quartered
- 1 avocado, thinly sliced
- 1 tomato, chopped
- 1 red onion, thinly sliced
- Hot sauce to top (optional)
- Carefully remove the outer cabbage leaves to use a shells for the fish tacos. Save the rest to use inside.
- Mix the almond meal, coconut flour,garlic powder, pepper, salt, cumin and chili powder on a plate or bowll. Heat the coconut oil in a pan on medium heat. Dredge the strips of fish in the egg, then the almond/coconut flour mixture.
- Cook in the pan filled with coconut oil until browned on all sides and cooked through the middle.
- While those are cooking, add the garlic (or garlic powder) and chopped cilantro to the sour cream.
- Assemble tacos by filling cabbage leaves with the cooked fish and slices of tomato, onion and avocado. Top with the sour cream mixture, fresh lime juice and cheese (if using). Add hot sauce if desired.
TIP: If you are allergic to eggs, use melted butter or coconut milk for breading instead. You can also top with salsa or any other favorite toppings.
Are you a fish taco fan or afraid of them like I was?