Description
The grain-free, blood sugar friendly dinner my kids call Fish Stick Tacos. Lightly breaded and air-fried or oven baked in under 30 minutes. And includes a light yogurt lime sauce to bring it all together.
Ingredients
For the Fish:
- 1.5 to 2 lb tilapia or other white fish (cod, haddock, and mahi mahi all work)
- ½ cup almond flour
- ¼ cup shredded coconut
- 1 teaspoon smoked paprika
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 large egg
For the sauce:
- 1 cup Greek yogurt
- 1 clove garlic, grated
- ¼ teaspoon ground cumin
- 1 tablespoon lime juice
- Zest of 1 lime
- 2 tablespoons your favorite Mexican hot sauce (like Tapatio, Cholula)
For serving:
- Corn or flour tortillas
- Shredded cabbage
- Guacamole
- Lime wedges
Instructions
- In a shallow bowl, stir together the almond flour, shredded coconut, smoked paprika, garlic salt, and black pepper.
- Beat the egg in a second shallow bowl. Pat the fish dry, dip each piece in the egg, and let the excess drip off.
- Press each piece into the almond-coconut mixture, coating both sides and pressing gently so it sticks.
- Arrange the fish in a single layer with space around each piece. Cook at 450°F, flipping halfway, until golden and the fish reaches 145°F internal and flakes easily, about 9 minutes depending on thickness. This works in the air fryer or the oven.
- While the fish cooks, stir together all the sauce ingredients until smooth. Taste and adjust the heat. Chill until ready.
- Warm the tortillas and build: shredded cabbage, fish, guacamole, and a drizzle of sauce. Finish with a squeeze of lime.
Notes
Tilapia was the best price when I went shopping for this recipe, but feel free to use any white fish like mahi, haddock or cod.
This recipe also works in the oven at 450F for similar amount of time.
Nutrition facts reflect a 2-taco serving of fish, on a corn tortilla with sauce. Does not include other condiments.
Nutrition
- Serving Size: 2 tacos
- Calories: 363
- Sugar: 6.4 g
- Sodium: 106.3 mg
- Fat: 11.7 g
- Carbohydrates: 33.9 g
- Fiber: 4.4 g
- Protein: 22.2 g
- Cholesterol: 77.5 mg
