INGREDIENTS

  • 1 1/2 cups mozzarella, shredded
  • 2 oz. cream cheese
  • 1 egg
  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder

For the Cod

  • 1 lb. cod, cut into 2″ pieces
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil

For the Bang Bang Sauce

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons chili garlic sauce
  • 1 tablespoons Sukrin Gold

Toppings

  • 1/4 cup red cabbage, shredded
  • 1 avocado, chopped
  • 1/4 cup jalapeno slices, pickled (found in sandwich topping section)
  • 1/4 cup cilantro,chopped
  • 1 scallion, chopped

INSTRUCTIONS

For the Fathead Taco Shells

  1. Microwave mozzarella and cream cheese in bowl for 90 seconds, stirring at 30 second intervals.
  2. Add in remaining ingredients and knead with hands until combined.
  3. Roll out in between two layers of parchment paper.
  4. Using inverted 4″ bowl, cut circles into dough.  Gather remaining dough and roll out again to get more shells if needed.  You should end up with 8 taco shells.
  5. Bake at 400°F for about 10 minutes or until golden brown.
  6. While still hot from the oven, fold in half to form taco shell shape.

For the Cod

  1. Toss all ingredients together gently on baking sheet.
  2. Bake at 400°F for about 15 minutes.

For the Bang Bang Sauce

  1. Mix all ingredients together in small bowl.
  2. Assemble your tacos by spreading sauce in bottom of shells, followed by cabbage, fish, avocado,  jalapenos, more sauce, and then cilantro and scallions.

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