Keto Fish Tacos

Yield: 8 taco shells

Keto Fish Tacos

ingredients:

For the Shells
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup cream cheese
  • 1 egg
  • 3/4 cup almond flour
For the Sauce and Cabbage Slaw
  • 1/2 cup mayo (try the Just brand)
  • 1/2 cup yogurt or sour cream (try Siggi's whole milk skyr)
  • 2 tablespoons chopped capers
  • 1 tablespoon caper juice
  • 1/4 cup chopped dill
  • 1/4 cup lime juice
  • 1 cup purple cabbage
For the Fish
  • 1 lb. white fish
  • 1 cup almond flour
  • 1 egg
  • 1 tablespoon heavy cream
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Season All
  • Coconut oil for frying

instructions:

For the Shells
  1. Mix cheeses and microwave for 30 seconds, remove and stir. Microwave again for another 30 seconds. Stir in egg and flour with a fork.
  2. Knead with hands until combined. Roll out in between two layers of parchment paper. Invert a bowl (about 5.5") and press it on the parchment paper to cut circles into your dough. Lift off top layer of parchment.
  3. Use knife to thoroughly cut through the dough if needed. Take remaining excess dough and form into a ball. Roll it out in between two layers of parchment. Use bowl to cut circles again. Do this until you've used all your dough.
  4. Remove top layer of parchment and bake at 425 for 12-15 minutes. Once removed from oven and still warm, fold in half to make shells. Put aside.
For the Sauce and Cabbage Slaw
  1. Mix all ingredients. Chop up your purple cabbage and mix in 2 tablespoons of sauce.
For the Fish
  1. Heat quarter inch layer of coconut oil in pan. Season the fish with cumin, salt, and pepper. Mix egg and cream in one bowl, and flour and season all in another. Dip fish in egg mixture, then in almond flour mixture, then place into skillet. Flip once browned on the bottom. Transfer to paper towel when golden brown on both sides.
To Assemble the Tacos
  1. Put sauce on bottom of the shells, then fish, then cabbage, then guacamole, then salsa, then more sauce, then garnish with cilantro. Serve with lime wedges and enjoy!

NOTES:

5 grams of carbs per taco
Created using The Recipes Generator
Dinner, SeafoodKarissa Long