Whole30 Fried Fish Tacos
Dive into a guilt-free and flavor-packed meal with these Whole30 Fried Fish Tacos! Featuring crispy, golden-brown cod fillets coated in a gluten-free blend of almond and coconut flours, this recipe is a delicious twist on a classic favorite while staying 100% Whole30 compliant. The fish is fried to perfection in heart-healthy avocado oil, then nestled in fresh, crunchy lettuce leaves for a low-carb taco shell alternative. Top it off with vibrant shredded red cabbage, creamy avocado slices, a squeeze of tangy lime, and a sprinkle of fresh cilantro for a refreshing burst of flavor in every bite. Ready in just 30 minutes, these paleo and dairy-free tacos are perfect for a quick weeknight dinner or an impressive addition to your Whole30 meal plan.
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Ingredients
- 4 pieces fresh cod fillets
- 1 cup almond flour
- 1 cup coconut flour
- 1 large egg
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup avocado oil
- 8 pieces large lettuce leaves
- 1 whole lime
- 1 large avocado
- 0.25 cup cilantro
- 1 cup red cabbage, shredded
Directions
Step 1
Rinse the cod fillets under cold water and pat them dry with paper towels. Cut each fillet into 2-inch pieces.
Step 2
In a shallow bowl, combine the almond flour, coconut flour, garlic powder, paprika, salt, and black pepper.
Step 3
In a separate bowl, beat the egg with 2 tablespoons of water to create an egg wash.
Step 4
Dip each piece of fish into the egg wash, allowing excess to drip off, then coat with the flour mixture. Ensure each piece is evenly covered.
Step 5
Heat avocado oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
Step 6
Working in batches, carefully place the coated fish pieces into the hot oil and fry for about 3 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan.
Step 7
Remove the cooked fish from the skillet and place it on a plate lined with paper towels to drain any excess oil.
Step 8
While the fish cools slightly, halve the lime and cut the avocado into thin slices.
Step 9
To assemble the tacos, lay out the lettuce leaves. Place two pieces of fried fish on each leaf.
Step 10
Top each taco with a few slices of avocado, a squeeze of lime juice, and a sprinkle of cilantro and shredded cabbage.
Step 11
Serve immediately and enjoy your Whole30 Fried Fish Tacos!
Nutrition Facts
| Serving size | (1310.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2842.3 |
| Total Fat 214.8g | 0% |
| Saturated Fat 42.4g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 391.5mg | 0% |
| Sodium 2867.3mg | 0% |
| Total Carbohydrate 134.8g | 0% |
| Dietary Fiber 80.3g | 0% |
| Total Sugars 20.0g | |
| Protein 130.4g | 0% |
| Vitamin D 213.8IU | 0% |
| Calcium 487.0mg | 0% |
| Iron 16.3mg | 0% |
| Potassium 4338.2mg | 0% |
Source of Calories