Fish Tacos
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 chicharrons.
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.