Low-carb fish tacos with zucchini tortillas
- 1¼ lbs 550 g , unpeeled, and shredded
- 1½ cups (6 oz.) 350 ml (170 g) shredded cheese
- 2 2 eggeggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- ½ tsp ½ tsp salt
- 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
- 2 tbsp 2 tbsp taco seasoning
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp or frozen, chopped
- 1 (4 oz.) 1 (110 g) red onion, thinly slicedred onions, thinly sliced
- ½ cup 120 ml mayonnaise
- 1 tbsp 1 tbsp chipotle powder and mild chipotle paste
- 1 tbsp 1 tbsp
- 8 (5 oz.) 8 (140 g) cherry tomatoes
- ¼ cup (1⁄8 oz.) 60 ml (4 g)
- 1 1 lime, wedgeslimes, wedges
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the shredded zucchini into a tea towel or your hands, and squeeze out any excess liquid. Add the zucchini to a large bowl, and mix together with the shredded cheese, eggs, almond flour, psyllium husk, and salt until it becomes a smooth batter.
- Scoop equal portions of the batter onto the baking sheet, leaving space in between. Flatten each portion with moist hands, forming thin and round tortillas, approximately 10″ (25 cm) in diameter.
- Bake on the middle rack for 20-25 minutes, or until lightly browned. Set aside to cool.
- Set the oven to 365°F (180°C)
- In a medium-sized bowl, mix the olive oil with the taco seasoning.
- Place salmon in a baking dish and brush it with the taco mix. Top with the chopped cilantro and sliced red onion.
- Bake on the middle rack for about 20 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Mix the ingredients for the mayo in a small bowl. Let sit in the fridge for 30 minutes or longer to allow the flavors to develop.
- Serve the salmon with the tortilla bread and drizzle with chipotle mayo. Top it with fresh cilantro and a squeeze of lime juice for extra freshness and color.