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.
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
- 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)
- 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.
Also try these shrimp poblano tacos with kiwi salsa for another take on seafood tacos or my chicken taco soup (with slow cooker and Instant Pot options).
Are you a fish taco fan or afraid of them like I was?