August 31 2021 recipe by Erika McKellar![Erika McKellar]()
, photo by Karin Winblad, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Lunch, Meal
, photo by Karin Winblad, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Blackened fish lettuce tacos with cajun remoulade
The perfect warm weather crowd pleaser. Blackened keto fish tacos wrapped in cool lettuce leaves and served with a spicy pico de gallo and zippy Cajun remoulade.
USMetric
servingservings
Ingredients
Cabbage slaw
- 1 cup 240 ml shredded green cabbage
- 1 tsp 1 tsp white vinegar 5%
- lime juice, from half of a lime
- salt, to taste
Chunky pico de gallo
- 4 oz. (2⁄3 cup) 110 g (150 ml) tomato, seeded and dicedtomatoes, seeded and diced
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) red onion, dicedred onions, diced
- ½ ½ lime, juicelimes, juice
- ½ oz. 14 g fresh jalapeño, slicedfresh jalapeños, sliced
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh cilantro, finely chopped
- salt and pepper, to taste
Cajun remoulade
- ½ cup 120 ml mayonnaise
- 2 tsp 2 tsp cajun seasoning
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp capers
- salt, to taste
Fish
- 2 lbs 900 g white fish fillet cut into thin stripswhite fish fillets cut into thin strips
- 1 tbsp 1 tbsp cajun seasoning
- salt and pepper, to taste
For serving
- 4 oz. 110 g iceberg lettuce, 2 large leaves per person
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Making low carb simple
Instructions
Slaw
- Combine the cabbage, vinegar, and lime juice. Season with salt to taste. Set aside.
- Combine the tomato, red onion, lime juice, jalapeño, and half of the cilantro. Season to taste with salt and pepper. Set aside.
- Stir together the mayonnaise, cajun seasoning, paprika, and capers until completely combined. Add salt to taste. Set aside.
- Season the fish with cajun seasoning, salt, and pepper on all sides.
- Sear fish in a hot pan in a little oil, until cooked - about four minutes. Keep turning so each side gets seared.
- Add two strips of fish to each lettuce shell. Top with the slaw, pico de gallo and remoulade. Garnish with the leftover cilantro and jalapeño. Enjoy!
Pico de gallo
Cajun remoulade
Fish
For serving
Tip
For a spicier version, try using habanero peppers instead of jalapeños.
Fish
Our favorite fish for this recipe is Mahi Mahi, but if you can't find that, tilapia, cod, halibut or any other white fish will work well.
