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.
Recipe by Wellness Mama® at https://wellnessmama.com/36511/cabbage-leaves-fish-tacos/