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5
from 1 vote
Fish Tacos in Cabbage Leaves Recipe
Simple fish tacos on cabbage leaves are a fresh and fast meal idea. Topped with sour cream, cilantro, garlic, avocado, and limes.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main
Cuisine:
Mexican
Servings:
6
servings
Calories:
643
kcal
Author:
Katie Wells
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
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.
Nutrition
Serving:
2
tacos
|
Calories:
643
kcal
|
Carbohydrates:
19.9
g
|
Protein:
62.3
g
|
Fat:
35.1
g
|
Saturated Fat:
20.7
g
|
Cholesterol:
189
mg
|
Sodium:
536
mg
|
Fiber:
9
g
|
Sugar:
3.4
g