Ingredients

The following ingredients have 4 Servings
  • 250 g firm white-flesh fish (such as flounder or cod)
  • 1/3 cup sour cream (or coconut cream + 2 tsp apple cider vinegar)
  • 2 teaspoons apple cider vinegar
  • 4 cloves garlic (ran through a press)
  • kosher salt (to taste)
  • 1/2 cup whey protein isolate
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon chili powder (*see notes)
  • 1/4-1/2 teaspoon kosher salt (to taste)
  • 1 egg
  • 1 tablespoon sour cream (or coconut cream)
  • 2 teaspoons apple cider vinegar
  • coconut oil (or cooking oil of choice)
  • 1 batch 15-minute keto & grain free tortillas (8 tortillas)
  • 1 batch pico de gallo salsa
  • guacamole
  • limes

Instruction

  • Mix sour (or coconut) cream, vinegar, garlic and season to taste with salt. Cut the fish across the grain of the flesh into strips roughly 1/2 inch wide, and add it to the cream marinade. Cover and refrigerate for two hours, though preferably overnight! 
  • Make a batch of my keto tortillas. You can have them shaped and ready to go for cooking them simultaneous to the fish- as the secret to great tacos is eating them right away! 
  • Prepare your frying station by adding enough oil to a skillet or pan to make it about 1/2-inch deep. You can save a lot of oil by using a narrower pan and frying in batches. Heat up oil over medium/low heat while you coat the fish.
  • Mix the whey protein, baking powder, chili powder and salt in a shallow plate or dish. In a second plate or dish, whisk the egg with cream and vinegar. 
  • Coat the fish by lightly removing excess marinade, dipping in the egg mix, followed by the whey protein mix, immediately placing in the hot oil and basting the top right away. You want to fry the fish right after coating for best crispness. Fry on both sides until deep golden and transfer to a paper-lined plate for a couple minutes. 
  • Serve right away with the freshly-made tortillas, plenty of limes and your salsa of choice.