After a trip to San Diego for a friend’s wedding, fish tacos quickly earned a spot on the list of food favorites. This is a great adaptation, replacing the taco shell with a cabbage leaf and traditional breading on the fish with almond meal and unsweetened coconut flakes. The amounts are flexible, you can eyeball your way through this whole meal.

Fish tacos

Cabbage leaves make the shell for these light and summery fish tacos.

  • 2 to 3 filets wild cod, cut in strips
  • 2 eggs, beaten
  • 1/2 cup (more or less) unsweetened coconut
  • 1/2 cup (more or less) almond meal
  • 1 tsp. cayenne pepper
  • 1/4 cup coconut oil
  • 1 head cabbage
  • 1/2 cup sour cream or lebne
  • 1/4 cup chopped cilantro
  • 1-2 cloves garlic, chopped
  • 2 limes, halved
  • 1 avocado, sliced

Peel off some larger cabbage leaves to use as taco shells. Shred the rest for filling.

Mix the almond meal, coconut and cayenne pepper together in a shallow bowl. Heat the coconut oil in a pan on medium heat. Dredge the strips of fish in the egg, then the almond-coconut, then place gently into the hot pan. Cook on all sides until golden brown, then place on a paper-towel-covered plate.

Mix the sour cream/lebne with the chopped garlic, cilantro, and the juice of half a lime.

Assemble the tacos by putting some shredded cabbage into a cabbage leaf, add a few strips of fish, some slices of avocado, and top with the sour cream mixture and a squeeze of lime juice.