PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins
SERVES: 4 servings
1 pound frozen white fish, such as sole or tilapia, defrosted
2 egg whites, lightly whisked
1 cup Almond Meal
1 9-ounce bag Organic Shredded Green & Red Cabbage With Orange Carrots
1 block Cotija cheese
1 cup 2% Greek yogurt
1 tablespoon mayonnaise
3 tablespoons lime juice, divided (I used fresh-squeezed)
1 package Corn & Wheat Tortillas
Chilli lime seasoning, to taste
Mild Pico de Gallo Salsa (in the refrigerated section)
Avocado, coconut, or olive oil
Salt and pepper, to taste
In a medium to large saute pan, add 1 tablespoon oil.
Pat fish dry using a paper towel, then season thoroughly with salt and pepper.
Dip fish into the egg whites, then into the almond meal to coat. Pan fry for 2-3 minutes on each side, then flips and cook for 2 to 3 minutes longer on the other side. Season fish with 1 tablespoon of lime juice and set aside. The fish will be opaque and flaky when cooked. Repeat in batches as needed.
To make the lime crema, mix together the Greek yogurt, mayonnaise, and the remaining 2 tablespoons lime juice in a small bowl.
Add fish to tortillas topped with shredded cabbage, Cotjia cheese, lime crema, pico de gallo, and chilli lime seasoning, all to taste. Enjoy!