Low-Carb Fish Tacos with Cucumber Salsa

By Leite's Culinaria

Ingredients

1 1/4 cups (5 oz) peeled and diced English cucumber (about 1/2 cucumber)
3/4 cup (5 oz) diced tomato (chopped (about 1/2 large tomato))
1 medium jalapeño pepper (seeded and chopped)
2 tablespoons chopped red onion
1/4 teaspoon minced garlic
1 1/2 teaspoons fresh lime juice (plus more if needed)
1/2 teaspoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh cilantro
1/8 teaspoon salt (plus more if needed)
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon ground cayenne pepper (optional)
1 large egg
1/2 pound fresh cod (cut into 3/4-inch (1.8-cm) pieces)
Extra-virgin olive oil (for frying)
4 lettuce leaves or salad mix (for serving)
Lime wedges (optional)

Prep Time40mins
Cook Time10mins
Servings2

Instructions

Make the cucumber salsa

In a large bowl, combine the cucumber, tomato, pepper, onion, garlic, lime juice, parsley, cilantro, and salt. Taste and add more lime juice and salt, if needed.

Make the fish tacos

In a small bowl, whisk together the almond flour, baking powder, garlic salt, chili powder, and cayenne pepper, if using.

In a separate small bowl, whisk the egg.

Dip the cod into the dry mixture followed by the egg, letting any excess egg drip back into the bowl. Dip the cod back into the dry mixture, coating all sides, and place on a plate. Repeat with remaining fish until all the cod has been coated.

In a large skillet over medium-high heat, warm 1/4- to 1/2- inch (6 to 12 mm) oil. Carefully place the cod into the oil and fry until cooked through and flaky, and the coating is golden brown, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Serve with lettuce leaves or a salad mix, cucumber salsa, and a squeeze of lime juice, if desired.