Fried Fish Tacos with Cauliflower Tortillas

Taco Tuesdays are awesome! Cauliflower tortillas? That doesn’t sound right. LOL

I never thought I would like cauliflower tortillas or even how they would hold together. There are many recipes online for making wraps with cauliflower, but most of them contain cheese so I wanted one that didn’t. It does contain eggs though for those looking for a vegan option.

Pleasantly surprised how they tasted and also held together with the fish. Definitely going to be a low carb option I’ll be making again. You can choose to make 6 small tortillas or 4 medium sized ones.

Prep Time – 15 minutes
Cook Time – 15 minutes
Servings – Serves 2-4 people

INGREDIENTS

Fish:

• 10-12 oz. haddock or tilapia (2-4 fillets)
• 1/4 cup gluten free bread crumbs (or use 1/8 cup tapioca starch and 1/4 cup coconut flour)
• 1/2 tsp. garlic powder
• 3 tbsp/ olive oil (for frying)

Cauliflower Tortillas:

• 1 head cauliflower, stems removed
• 2 large eggs
• 1/2 tsp. oregano
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• Sea salt and black pepper to taste

Pico de Gallo:

• 2 Roma tomatoes
• 1/4 cup onions, diced
• 2 tbsp. jalapenos
• 1 tbsp. fresh cilantro, chopped
• 2 tbsp. lime juice
• Sea salt

Spicy Mayo:

• 1/4 cup avocado mayo
• 1 tbsp. Sriracha sauce (or to taste)
• 2 tsp. lime juice (or more to taste)

Others:

• 1/2 cup purple cabbage, shredded
• 1-2 limes

INSTRUCTIONS:

1. Preheat the oven to 350 degrees
2. Chop cauliflower into small pieces before blending in a food processor until the texture is finer than rice
3. Steam the cauliflower for 5 minutes
4. Add 2 eggs and spices to a mixing bowl and set aside
5. Place the steamed cauliflower in a dish towel and ring out as much water as you can (be careful it may be hot)… you don’t want soggy tortillas!!
6. Transfer the cauliflower to the bowl and mix with the eggs, seperating into 4-6 even sized balls
7. Place on a baking sheet lined with parchement paper and flatten into circles
8. Bake for 8-10 minutes, then flip over and bake for another 5 minutes
9. While the cauliflower tortillas are baking, drench the fish fillets in breadcrumbs and fry in oil over medium heat until outside is crispy (5-6 mins per side)
10. Place inside your tortillas and top with pico de gallo, shredded purple cabbage and spicy mayo!