What’s not to love about fried fish tacos? Only the keto-unfriendly flour, bread-crumb coating, and tortillas that makes them so tasty! We were debating what we could use instead for the kind of crunch that bread crumbs give, and a colleague came up with the brilliant idea of using fried pork rinds, or chicharones. They contain plenty of fat, but the fact that they also have zero carbs makes them the perfect crunchy keto coating. And much to our delight, we discovered that they neither soaked up extra oil nor tasted greasy.
We first dredged pieces of cod in almond flour, then dipped them in egg, and covered them in finely ground pork rinds. The coated fish fried up beautifully in coconut oil, giving us crispy, well-seasoned, golden-brown pieces. Bibb lettuce worked as taco shells. Our toppings were quick-pickled radishes, spicy jalapeño, and a creamy, garlicky mayonnaise sauce. We used coconut oil for frying, rather than olive oil, because it has a higher smoke point and its flavor was not overpowering. For more spicy heat, reserve, mince, and add the chile ribs and seeds to the pickling vinegar. Halibut and striped bass are good substitutes for the cod. Be aware that nutritional information will change. Feel free to sub in our Keto Tortillas (this page) for the lettuce.
Jump to RecipeInstructions :
- Microwave vinegar and ⅛ teaspoon salt in medium bowl until steaming, 1 to 2 minutes. Add radishes and jalapeño and let sit, stirring occasionally, for 45 minutes. Drain vegetable mixture and return to now-empty bowl; set aside for serving. Combine mayonnaise, water, and garlic in second bowl. Season with salt and pepper to taste; set aside for serving.
- Process pork rinds in food processor to fine crumbs, about 20 seconds; transfer to shallow dish. Place almond flour in second shallow dish. Beat egg, remaining ¼ teaspoon salt, and pepper in third shallow dish.
- Pat cod dry with paper towels. Working with 1 piece of cod at a time, dredge in flour; dip in egg mixture, letting excess drip off; then coat with pork rind crumbs, pressing gently to adhere, and transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook cod until deep golden brown and crisp on all sides, about 5 minutes. Transfer cod to paper towel–lined plate and let drain briefly. Place one piece of cod in each lettuce leaf and top with pickled vegetables, mayonnaise sauce, and cilantro. Serve.
Fish Tacos
Ingredients
- ½ cup distilled white vinegar
- ⅛ teaspoon plus ¼ teaspoon table salt divided
- 2 radishes 2 ounces, trimmed and sliced thin
- ½ jalapeño chile stemmed, seeded, and sliced thin
- 3 tablespoons mayonnaise
- 1 teaspoon water
- 1 garlic clove minced
- 1 ounce pork rinds 3 cups
- ¼ cup blanched finely ground almond flour
- 1 large egg
- ⅛ teaspoon pepper
- 1 12-ounce skinless cod fillet, 1 to 1½ inches thick, sliced crosswise into 6 pieces
- ¼ cup coconut oil
- 6 large Bibb lettuce leaves
- ¼ cup fresh cilantro leaves
Instructions
- Microwave vinegar and ⅛ teaspoon salt in medium bowl until steaming, 1 to 2 minutes. Add radishes and jalapeño and let sit, stirring occasionally, for 45 minutes. Drain vegetable mixture and return to now-empty bowl; set aside for serving. Combine mayonnaise, water, and garlic in second bowl. Season with salt and pepper to taste; set aside for serving.
- Process pork rinds in food processor to fine crumbs, about 20 seconds; transfer to shallow dish. Place almond flour in second shallow dish. Beat egg, remaining ¼ teaspoon salt, and pepper in third shallow dish.
- Pat cod dry with paper towels. Working with 1 piece of cod at a time, dredge in flour; dip in egg mixture, letting excess drip off; then coat with pork rind crumbs, pressing gently to adhere, and transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Cook cod until deep golden brown and crisp on all sides, about 5 minutes. Transfer cod to paper towel–lined plate and let drain briefly. Place one piece of cod in each lettuce leaf and top with pickled vegetables, mayonnaise sauce, and cilantro. Serve.