Keep in mind when “low-carb” was a unclean phrase? (Properly, soiled time period.) Low-carb meant low expectation. We waved a tragic goodbye to daring flavors, crunchiness, and pleasure. No less than I did.
Of the bazillion diets I’ve been on throughout my 61 years, many have been low-carb. And most lasted exactly one chunk. I exaggerate. I made it a number of months as soon as, however I knew from the primary chunk it was doomed. I needed to nix too many issues that introduced me pleasure. Oddly sufficient, I might do with out sweets. (*Gasp,* I do know.) However it was bread and its distant cousins (I’m speaking to you, crispy coatings, battered meals, and crunchy crackers), that I had a tough time giving up.
That’s why I’m glad to incorporate this recipe on Leite’s Culinaria. These low-carb fish tacos provide you with all of the crunch and taste with out that nagging guilt. The hot button is almond flour. As recipe tester AJ Fawver says, “[It] works like a dream for these fish tacos! It’s completely modified the best way I’m going to consider it.”
So, am I going to be my svelte 170-pound self once more? Um, hardly. Will I get pleasure from little wins like crunchy tacos? You wager.–David Leite
Low-Carb Fish Tacos with Cucumber Salsa FAQs
Warmth and lightweight are the enemies of almond flour, the truth is, the enemies of all nut flours. So hold your almond flour in a darkish, cool place. I desire to retailer mine within the freezer in a tightly sealed container. In case you freeze yours, ensure that to let it come to room temp earlier than utilizing.
Actually any fish you want would work right here. However I feel a light-weight white fish resembling haddock, monkfish, black cod, tilapia, or hake will work properly.
You positive can. And I counsel it. That approach when supper time rolls round, you’re a mere quarter-hour away from consuming.
Stop your display from going darkish
Make the cucumber salsa
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In a big bowl, mix the cucumber, tomato, pepper, onion, garlic, lime juice, parsley, cilantro, and salt. Style and add extra lime juice and salt, if wanted.
Make the fish tacos
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In a small bowl, whisk collectively the almond flour, baking powder, garlic salt, chili powder, and cayenne pepper, if utilizing.
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In a separate small bowl, whisk the egg.
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Dip the cod into the dry combination adopted by the egg, letting any extra egg drip again into the bowl. Dip the cod again into the dry combination, coating all sides, and place on a plate. Repeat with remaining fish till all of the cod has been coated.
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In a big skillet over medium-high warmth, heat 1/4- to 1/2- inch (6 to 12 mm) oil. Rigorously place the cod into the oil and fry till cooked by and flaky, and the coating is golden brown, 2 to 4 minutes per aspect. Switch to a paper towel-lined plate to empty.
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Serve with lettuce leaves or a salad combine, cucumber salsa, and a squeeze of lime juice, if desired.
Serving: 1 servingEnergy: 364 kcalCarbohydrates: 11 gProtein: 28 gFats: 25 gSaturated Fats: 3 gMonounsaturated Fats: 11 gTrans Fats: 1 gLdl cholesterol: 142 mgSodium: 1430 mgFiber: 4 gSugar: 3 g
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2021 Lisa MarcAurele. Photograph © 2021 Ben Dearnley. All rights reserved.
Recipe Testers’ Evaluations
It’s arduous to get enthusiastic about consuming low-carb (as we do in my family) while you’re craving one thing crispy and crunchy wrapped in a tortilla. Luckily, I feel I discovered the answer to that drawback! Enter…almond flour. Now, I’ve had a bag of almond flour in my pantry for about six months. I’ve experimented with it sufficient to know that it didn’t work effectively for a number of of my desired functions, nevertheless it works like a dream for these low-carb fish tacos! It’s completely modified the best way I’m going to consider it.
In case you can’t discover recent cod, don’t fret. I had that subject and easily thawed half a pound of Alaskan cod. It labored nice. Simply you’ll want to pat it dry earlier than you get began to take away the residual liquid from thawing.
If you’ll find it, go together with butter or little gem lettuce. The leaves work nice. I used a darkish chili powder and opted for the cayenne, and I like to recommend you don’t skip it. It made for a great-tasting breading.
Texturally, this fish taco recipe is a delight, between the crispy crunchy fish, the freshness of the lettuce and salsa, and the delicate bites of the cucumber and tomato. It’s a winner!
These low-carb fish tacos with cucumber salsa will completely fulfill the tastebuds of each gluten illiberal and gluten tolerant people. I discovered the flippantly, pan-fried items of candy cod, which have been completely seasoned with the nice and cozy, earthy spices, to be the best complement to the cool, refreshing cucumber salsa drizzled with a splash of lime. Mounded on chilly, crispy lettuce boats, or for these gluten tolerant pals who will probably be becoming a member of you, tucked into delicious selfmade flour tortillas with bacon fats, these fish tacos will certainly earn a spot at any meals lover’s desk.
