Cod Fish Tacos are crispy fish fillet sticks you can enjoy in a traditional flour tortilla shell, lettuce cup, or just on a plate! Complemented with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
1poundcod filletcut into small strips (about 1 fillet)
4homemade flour tortillas or 4 romaine lettuce leaves
Instructions
Mix diced mango, ¼ cup diced red onion, 2 tablespoons lime juice, 1 tablespoonJordan's Skinny Pineapple Syrup, 1 tablespoon chopped cilantro and 1 diced jalapeno pepper together. Set aside.
Mix almond flour, dry grated parmesan cheese, pepper, salt and garlic powder together. Pour approximately 1 cups oil in shallow skillet (about 4" in diameter)
Heat oil until 370 degrees.
In a small bowl, whisk together ½ cup almond flour, ½ cup dry grated parmesan cheese, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper, ½ teaspoon garlic powder.
In another bowl, whisk egg.
Dip cod fillet strips in egg wash, then in almond flour coating. Lie breaded cod fillet on foil lined cookie sheet. Repeat with all fish strips.
When oil is to temperature, place fish in hot oil. Cook 3-4 minutes, until fish is browned. Remove from grease and drain on paper towel
Assemble your taco - with fish and mango salsa.
Serve.
Notes
Nutrition information for 1 serving with street taco flour tortilla: Calories: 334