Low Carb Fish Tacos with cabbage Slaw and Pico de Gallo

Sometimes Fish Tacos are a win and sometimes they really aren’t. The really good ones are light and refreshing with lots of flavor. This is my first time trying to make my own using very simple flavors, but they turned out really good. I can see trying these with a mango jalapeño salsa or adding corn to the Pico. Next time I’ll substitute shrimp for my husband. He’s not necessarily a fan of southwest flavors, but he will eat shrimp on anything!

Low Carb Fish Tacos With Cabbage Slaw and Pico de Gallo

1 lb firm flesh fish, Talapia, Cod, or Rockfish are good. I used Talapia

2 Tbs flour

2 Tbs baking powder

Salt and pepper

Low Carb Tortillas

Oil

Slaw

1/2 med Nappa Cabbage

1/2 c shredded carrots

1/2-1 jalapeño

2 green onions

1/4 c chopped cilantro

1 lime

2-3 Tb Mayo

Salt and pepper

Pico De Gallo

1 small minced jalapeño

2 cups quartered Medley cherry tomatoes

2 pinches of cilantro

1 lime

Salt and pepper

Thinly slice the cabbage and place in a large bowl with carrots, minced jalapeño, thinly sliced green onions, and chopped cilantro. In a separate bowl whisk together Mayo, lime juice, salt, and pepper. Pour over the cabbage mix and stir together. Place in fridge to chill.

In a small bowl put finely chopped jalapeño, quartered medley cherry tomatoes, chopped cilantro, salt and pepper. Mix together with juice of one lime. Set aside stirring together periodically.

Mix flour, baking powder, salt, and pepper. Lightly dredge the fish in the flour mix set aside while you heat oil in a large skillet to pan fry the fish.

Once oil is ready lightly place fillets in the oil till browned on both sides. Drain on paper towel lined plate.

In another smaller skillet while frying fish heat up 1-2 tbs of oil once hot place tortilla in the skillet and fry ok each side for 30-45 seconds till lightly browned on edges and surface. Drape over a rolling pin or the edge of a mixing bowl to help it with the taco shape.

Taco build

Place tortilla on plate, break apart fish fillet place on bottom, top with desired amount of slaw and Pico. Serve warm and sit back and watch your happy family!