Almond meal encrusted flaky white fish make a delicious gluten-free battered fish taco option!  These little morsels cooked in coconut oil and drizzled with a creamy, tangy white sauce are beyond perfection!  Try my salsa recipe under “appetizers/snacks” for an additional fantastic dairy- free topping.  If you want a lower carb option, try skipping the tortilla and placing these on a bed of lettuce of Folio’s Cheese wraps tortilla replacement.

I had cod available for this recipe, but halibut, mahi mahi or even tilapia would work well. Just make sure it’s fresh and wild caught!

Almond Battered Fish:

  • 2/3 cup almond flour
  • 1 1/4 teaspoon chili & lime spice blend (or just chili powder and fresh squeezed lime if you don’t have spice blend available)
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 pound cod or other white fish cut into pieces
  • Coconut oil for frying

Cilantro Lime Sauce:

  • 1/2 cup sour cream
  • 1/4 cup avocado oil based mayo
  • 1 lime juiced
  • 2 garlic cloves
  • 1/3 cup fresh chopped cilantro

Additional Ingredients:

  • 8 small corn or flour tortillas
  • shredded cabbage or lettuce
  • chopped onions
  • chopped fresh cilantro
  • shredded cheese
    1. Cut fish into 1.5 to 2″ inch pieces
    2. In a bowl stir almond meal, salt, and seasoning.
    3. In another bowl whisk egg.
    4. Dip each fish piece into egg and then evenly coat in almond meal mixture.
    5. Heat coconut oil in a large skillet over medium high heat. Cook fish, turning occasionally until golden (about five minutes).
    6. Transfer to a plate covered with paper towel to soak up some of the coconut oil.
    7. While fish is cooking, prepare white sauce by adding all ingredients to a blender and blend.
    8. Assemble tacos


Nutrition label indicated for almond encrusted fish only