Low-carb fish tacos with zucchini tortillas
- 1¼ lbs 550 g , shredded
- 1½ cups 350 ml (175 g) shredded cheese
- 2 2 eggeggs
- 1 cup 225 ml (100 g) almond flour
- 1 tbsp 1 tbsp (10 g) ground psyllium husk powder
- ½ tsp ½ tsp salt
- 1¼ lbs 550 g salmon, boneless filletsalmon, boneless fillets
- ¼ cup 60 ml taco seasoning
- 2 tbsp 2 tbsp olive oil
- 2 tbsp 2 tbsp or frozen, chopped
- 1 1 red onion, thinly slicedred onions, thinly sliced
- ¾ cup 175 ml mayonnaise
- 1 tbsp 1 tbsp chipotle powder and mild chipotle paste
- 1 tbsp 1 tbsp
- 8 8 cherry tomatoes
- ¼ cup 60 ml
- 1 1 lime, wedgeslimes, wedges
- Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Shred and squeeze out excess liquid.
- In a large bowl, mix the zucchini with the shredded cheese, eggs, almond flour, psyllium husk, and salt. Combine to create a smooth batter.
- Line a baking tray with parchment paper. Using a spatula remove the batter and place it onto the baking tray in portions. Shape one ball per portion, flatten the balls with your hand and make them as thin (and round) as possible.
- Bake in the middle of the oven 20-25 minutes or until light brown. Set aside.
- 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.
The tomato paste is primarily included for color and can be excluded if you’re using chipotle paste instead of powder.
Feel free to substitute any other flaky fish in place of the salmon, such as halibut, cod, rockfish, or snapper.