MY MOM'S FISH TACOS

This fish taco recipe is one of my more recent faves from my mom. She loves an easy and quick meal, that also tastes great but has a low carb twist! These fish tacos aren't super heavy, battered, or deep fried. A simple almond flour coating and shallow fry gets the job done.

These fish tacos comes together in about 30 minutes. So, if you love fish tacos but want them to be simple and quick, this is the recipe for you!

INGREDIENTS

(makes 3 servings)

3 filets or 1 ½ lbs. Swai Fish

2 Eggs

1  ½ cups Almond Flour

1 tbs. Lawry's Seasoned Salt

 ½ tsp. Salt

 ½ tsp. Pepper

Avocado Oil

Corn Tortillas

TOPPINGS:

Cabbage, thinly sliced

Avocado

Cilantro

Salsa or Crema

Lime

INSTRUCTIONS

1. Begin by pat drying your fish and seasoning with salt and pepper on each side, we eyeball this. Slice into strips and set aside.

2. In one small dish, whisk two eggs together. In a separate small dish, combine almond flour, Lawry's seasoning salt, salt and pepper. Whisk until combined.

3. In a large pan, heat up avocado oil.

4. Toss your fish in the egg mixture and then dredge in the flour mixture. This can be pretty messy and not super precise!

5. Fry about 5-6 pieces at a time, cooking for about 2-3 minutes on each side, getting golden and crispy. Fish is cooked at 145 degrees F if you want to be sure!

6. Once you start to see brown bits in the bottom of the oil you will want to take a paper towel and clean the pan, and add fresh oil. Otherwise you will have burnt tasting fish!

7. Heat up your tortillas and prep whatever sides and toppings you want to serve with. Enjoy!

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Begin by pat drying your fish and seasoning with salt and pepper on each side, we eyeball this. Slice into strips and set aside.

In one small dish, whisk two eggs together. In a separate small dish, combine almond flour, Lawry's seasoning salt, salt and pepper. Whisk until combined.

In a large pan, heat up avocado oil.

Toss your fish in the egg mixture and then dredge in the flour mixture. This can be pretty messy and not super precise!

Fry about 5-6 pieces at a time, cooking for about 2-3 minutes on each side, getting golden and crispy. Fish is cooked at 145 degrees F if you want to be sure!

Once you start to see brown bits in the bottom of the oil you will want to take a paper towel and clean the pan, and add fresh oil. Otherwise you will have burnt tasting fish!

Heat up your tortillas and prep whatever sides and toppings you want to serve with. Enjoy!

My personal non-negotiable for fish tacos is lime and cilantro! Makes all the difference. We also sometimes make a chipotle crema using mayo, lime, and chipotle powder.

My mom also loves to have them with radishes.. not for me but if you like them go for it! If you want to take it a step further in the healthy category, she also likes low carb corn tortillas from A La Madre as well (these ones are actually good I promise!).

Make some sides with them or have them on their own. I kind of love just snacking on chips and dip while we make them.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!