Baja Fish Tacos

~3 g of carbs per taco

Baja Fish Tacos

Total Yield: 6 tacos ~ 18 g of carbs

Serving Size: 2 tacos ~ 6 g of carbs

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Ingredients: Carbs:

Taco Shells - 1.8 g each:

1.5 c. mozzarella cheese 6 g

5 tbsp almond flour 5 g

Creamy Sauce - 0 g:

4 tbsp mayonnaise 0 g

1 tbsp finely diced jalapeno 0 g

1 tsp. cumin 0 g

2 tsp lime juice 0 g

1 clove minced garlic 0 g

1 tsp smoked paprika 0 g

1/2 tsp cayenne pepper 0 g

Fish - 0 g:

3 filets tilapia 0 g

2 tsp onion powder 0 g

2 tsp smoked paprika 0 g

2 tsp cumin 0 g

1 tsp. cajun seasoning 0 g

1/4 c. vegetable oil 0 g

Toppings:

1 c. shredded cabbage 4 g

lime juice (sprinkled) 0 g

1 tbsp shallots, sliced 1.7 g

cilantro 0 g

Diced jalapeño (< 1 tbsp) 0 g

Directions:

Taco Shells:

First, start by making the taco shells. Preheat the oven to 350º. In a blender or food processor, combine the almond flour and shredded mozzarella. Blend until it's as fine as you can make it.

On a parchment lined baking sheet, make 6 piles of the cheese powder. Place another sheet of parchment paper on top, then use a rolling pin to flatten the cheese. You want each shell to be as round and compact as possible.

Remove the top parchment paper, and bake until the edges are brown (about 7 minutes).

While they are still hot, fold each shell on the outer rim of a large pan. Leave them to cool here in order to take on the taco shell shape.

Don't forget to turn off the oven.

Toppings:

While the taco shells are cooling, chop the cabbage, slice the shallots, dice the jalapeños, and cilantro. Place each of them in separate small bowls.

Creamy Sauce:

In a small bowl, mix all sauce ingredients together for the cream sauce.

Fish:

The taco shells should be cool enough by now. Place them on a plate and set aside.

In a large skillet, heat up the vegetable oil.

Cut each tilapia filet into 4 pieces. Season with the onion powder, smoked paprika, cajun seasoning, and cumin.

When the oil is hot, carefully place each piece of fish in it with tongs. As the fish is frying, rotate it so all sides get fried. In 3-5 minutes, the fish should be cooked. Place each piece of fish on a paper towel lined plate to get some of the excess oil off when it's done.

Everything is prepared! You are ready to build your tacos. Be conscious about how much of each topping you eat so you can count the carbs more accurately.

Notes:

I put 1 cup of cabbage in a separate bowl for my husband so he could gauge how many carbs he was eating as he built each of his tacos. He had 3-4 tacos to fill him up.

The taco shells were adapted from Sugar Free Londoner's recipe.