This dish is a mishmash of several recipes, including my own spice mix for the fish. I made this with 2 lbs of cod but that was NOT enough. Next time I will aim for making 4 lbs as it was highly popular and we ran out much too quickly.
I don’t measure the spices for the taco mix, I just pour into a container, shake, and taste. Beware of too much cumin as it will quickly overpower.
Ingredients
Taco Spice Mix
- Chili powder
- Smoked paprika
- Sweet red paprika
- Onion powder
- Garlic powder
- Salt
- Pepper
- Sweetener
Tangy Slaw
- 1 bag coleslaw mix
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- Sweetener
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1/4 tsp salt
- 1/4 tsp black pepper
Original Recipe: https://downshiftology.com/recipes/vinegar-coleslaw-no-mayo/
Avocado Lime Crema
- 2 large ripe avocados halved and pitted
- 14 oz sour cream
- 2 large cloves garlic minced
- juice and zest from 3 limes
- Generous handful of cilantro
- Salt and pepper to taste
Original recipe: https://barefeetinthekitchen.com/avocado-sauce-recipe/
Directions
- Whisk together all the dressing ingredients for the slaw and pour over the slaw in a large bowl. Toss and let sit while you’re making the other items. Continue to toss every now and then.
- Put all the crema ingredients into a mixer and blend until smooth. Set aside (we put ours in squeeze bottles for easy dispensing).
- Pat the fish dry and cut into chunks. Put in a large bowl and sprinkle generously with the spice mix and toss until coated.
- Heat olive oil in a large pan (coat the pan generously). Add the fish and cook until flakey. Don’t overcrowd the pan or your fish will steam rather than fry.
- Assemble your taco. We used Mission Carb Balance for ours but you can skip tortillas entirely for even more low carb. Put a layer of slaw, add a layer of fish and squeeze crema on top.
- Enjoy!
| Calories | 366 |
| Net carbs | 5g |
| Total carbs | 10g |
| Fiber | 4g |
| Fat | 19g |
| Protein | 36g |