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.
Fish Tacos?
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.
It was through my desire to recreate those delicious fish tacos, but using a healthier shell than traditional corn tortillas, that this recipe was born. The fish is breaded in seasoned coconut and almond flour and pan fried in coconut oil. 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! Also try this version as a fish taco salad.
Fish Tacos in Cabbage Leaves Recipe
Ingredients
- 1 lb cod
- 1 head cabbage
- 2 eggs
- ½ cup coconut flour
- ½ cup almond flour
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup coconut oil
- 1 cup sour cream optional
- ¼ cup cilantro chopped
- 1-2 cloves garlic minced
- 1 tomato diced
- 1 red onion thinly sliced
- 1 avocado thinly sliced
- 4 oz cheddar cheese grated (optional)
- 2 limes quartered
- hot sauce to top optional
Instructions
- Cut the fish into strips and set aside.
- Carefully remove the outer leaves of the cabbage to use a shells for the fish tacos.
- In a small bowl, beat the eggs.
- On a plate or in a medium size bowl, mix together the coconut and almond flours, garlic powder, pepper, salt, cumin, and chili powder.
- 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 preheated pan of coconut oil until browned on all sides and cooked through the middle.
- While the fish is cooking, mix together the sour cream, cilantro, and garlic.
- Assemble tacos by filling cabbage leaves with the cooked fish, diced tomato, onion, and avocado.
- Top with the sour cream mixture, shredded cheese, and fresh lime juice.
- Add hot sauce if desired.
- Enjoy!
Notes
Nutrition
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Are you a fish taco fan or afraid of them like I was?
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Hi Katie!
I discovered your blog a few months ago and just love it and appreciate all the research and leg-work that goes into your posts!
I couldn’t agree with you more about “fish tacos!” I am from New England originally and now live on the Chesapeake Bay in Maryland. I love fish and seafood, and Mexican food is one of my favorites as well, but the thought of fish and tacos combined just did not make sense to me!! I’m glad I am not the only one that had that mindset. I can’t wait to try your recipe with the cabbage leaves! This looks so tasty and healthy! Thank you so much!!
Hi Just wondering if your new recipes automatically update on your wellness mama app? It doesn’t seem to and I love your app. These look great.
Thanks for all your dedication, your website was the first site I obsessed over to begin the journey to change my family’s life. My son had constant diarrhea his whole life and at 1.5 years old I started to fiddle with diet to begin the changes. We have all seen great success with the changes and it really started with discovering your blog. My son rarely has diarrhea anymore and the behavioural changes that would be connected with these episodes. You make a difference. Thanks again, my four children already thank you and often ask, “Did you learn this from wellness mama?”
Hi Kim, no unfortunately there’s not a way to add the new recipes without rebuilding the app each time, which is too cost prohibitive to do so.
Hi all!
Wanting to share a guilt-free alternative I’ve been using for sour cream–plain Greek yogurt!! It also adds a great extra lil serving of protein, too. I use it in chili and on tacos, etc. Anyway-just wanted to share!
Looking forward to trying this recipe!
Thanks & Blessings! 🙂
In a pinch… may I use reg. flower? It will still work right? I understand it will compromise the healthiness of the dish, but will it serve is other purpose?
Yes 🙂