Crispy Fish Tacos

A few summers ago we took the family to New York City. It is such a vibrant and exciting city and I highly recommend that if you have the chance you need to go. We ended up staying in a great little studio apartment in the centre of Brooklyn which is equally as vibrant. We were lucky enough to get tickets for a great music festival in Prospect Park which boasted great music, lovely artisian food and the most beautiful display of fireflies all night long. On the days we ventured into Manhattan we visited the East Village, walked the unique High Line in Chelsea and enjoyed the most eclectic mix of food truck food I have ever experienced. My favourite food truck was the fish taco truck and I always told myself I would try to replicate that experience at home. These tacos are lower carb than the originals. I replaced the flour with coconut flour, the cornmeal with nutritional yeast flakes and the corn tortillas with large leaves of Romain. I still added more shredded lettuce because I love veggies. You may choose to even use red boston lettuce to add more colour.
Photo by Kim C.
Adapted from not-too-sweet.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from not-too-sweet.com

Ingredients

  • 5

    Tilapia fillets, cut into 2 inch wide strips

  • 1/4

    cup coconut flour

  • 2

    egg whites

  • 1/4

    cup nutritional yeast flakes

  • 1/4

    cup panko

  • 2

    tbsp lime freshly squeezed

  • 2

    tbsp taco seasoning

  • 8

    large romaine leaves

  • 1

    cup lettuce shredded, or cabbage

  • 1

    cup salsa

  • 1

    medium tomato diced

  • 1

    cup yogurt non-fat Greek-style, or sour cream

  • 1

    cup cheddar finely shredded

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with foil. Place a cooling rack on top of the baking sheet and spray with cooking spray. Combine nutritional yeast flakes, panko and taco seasoning together in a shallow bowl. In a separate shallow bowl, whisk the egg whites and lime juice until frothy. Place coconut flour in a shallow bowl. Dip the fish strips gently into the flour to lightly coat on both sides. Dip into the egg whites and allow excess to drip off, then press the fish pieces on both sides into the seasoned panko mix. Place the breaded fish strips on the prepared rack and cook for 10 to 12 minutes, until the outside is golden crisp and the fish is opaque and flakes easily with a fork. Place strips of the fish into each lettuce leaf, top with more shredded lettuce, salsa or tomato, and top with yogurt and cheese. http://www.not-too-sweet.com/crispy-fish-tacos/

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: