Lettuce Fish Tacos w/ Avocado Crema

#tacotuesday We literally do it every week. But when trying to cut carbs, tacos are a little more challenging. Simply replacing the tortilla with Romaine lettuce eliminates the carbs without compromising on #crunch and #flavor . I hope you try this one out! (Also feel free to just use a regular tortilla if you want)

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Ingredients:

1 lb cod (it’s my favorite fish for this. Mild in flavor but the perfect shape)

2 eggs

1/2 cup coconut flour

1/4 cup unsweetened shredded coconut

2 tbsp garlic powder

2 tbsp onion powder

3 tbsp paprika

1 tsp cayenne

Salt and pepper to taste

2 avocados

1 cup Greek yogurt or sour cream

2 limes

2 cloves minced garlic

Romaine lettuce hearts

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Directions:

Preheat your oven to 375.

In a mixing bowl, mix the eggs with 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1/2 tsp cayenne and salt&pepper to taste. Mix together until combined. Cut your fish into bite size pieces and gently mix into the egg mixture. Set aside.

In another mixing bowl, add your coconut flour, shredded coconut and remaining garlic powder, onion powder, paprika, cayenne and salt and pepper to taste. Mix.

Coat the pieces of fish in the coconut mixture and place on a parchment lined baking tray. Bake for 18 minutes, flipping halfway through.

In a bowl, place your avocados, garlic, Greek yogurt/sour cream, and lime juice. Use an immersion blender to blend until smooth. You can use a food processor too. Season with salt and pepper.

To compile, remove as many pieces of romaine from the heart as your desire. Cut off the white part of the lettuce, at the bottom. Place some of your fave cabbage slaw down, then the fish and then your Crema. Top with some cilantro, your favorite hot sauce and lime juice. Enjoy!! 🌮