Low carb fish tacos

Recipe from: 7 June 2016
fish,low carb,tacos

Ingredients 16
Servings 0
Minutes 30 min
  • Taco batter:
  • 3
    eggs beaten
  • 2
    Tbs
    almond flour
  • 1.5
    Tbs
    coconut flour
  • 1/2
    Tbs
    ground flaxseed
  • 1/4
    tsp
    salt
  • 1/4
    tsp
    baking powder
  • 2
    Tbs
    coconut oil – melted
  • 250
    ml
    water
  • Fish:
  • 1
    large fish fillet – deboned
  • 1/2
    cup
    mayonnaise
  • 2
    eggs
  • 2
    cup
    dessicated coconut – for coating
  • salt and pepper to taste
  • coriander – garnish
 

Method

30 min
 

Combine the almond flour, coconut flour, flaxseed, baking powder and salt. Add the eggs and water and whisk to combine making sure there are no lumps in the batter.

Heat a nonstick frying pan to medium heat with a little oil or butter. Pour a small amount of batter into the pan and swirl until it is thin and spread out like pancake. Allow to cook until you are able to.

Flip the taco over. Cook on the other side until lightly browned but still soft. Remove and set aside. Continue with the remaining batter.

Meanwhile preheat the oven to 180C and grease a baking tray with cooking spray.

Slice the fillet of fish into fingers and set aside. Whip together the eggs and the mayo and spread the desiccated coconut out into a shallow, wide container.

Dip the pieces of fish into the egg mayo mixture and then into the coconut to coat. Place the fish onto the baking tray and cook in the oven for 10 – 15 minutes or until cooked through. Remove and allow to cool slightly before assembling.

Place some mayo on each taco and then some fish, finish off the some fresh coriander and salsa – and some more mayo if you like!

WATCH the how-to video below

 

Recipe by Tessa Purdon.

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Read more on: fish  |  low carb  |  tacos
 

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