Comfort Food Low‑Carb Fried Fish Tacos with Szechuan Slaw

Ingredients

• 12 oz White fish fillets (e.g., cod or tilapia)
• 1 cup Pork rind crumbs
• 9 leaves Large butter lettuce leaves
• 2 cups Cabbage, finely shredded
• 1/2 cup Red bell pepper, thinly sliced
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 tsp Szechuan peppercorns, ground
• 2 tbsp Soy sauce (gluten‑free if needed)
• 1 tbsp Rice vinegar
• 2 tbsp Olive oil
• 1 small Avocado, sliced
• 3 pieces Lime wedges
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Pat the fish fillets dry, season with salt and black pepper, then dredge each piece in pork rind crumbs, pressing gently to adhere.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat; fry the coated fish for 3‑4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.

3. 3

   In a bowl, combine shredded cabbage, red bell pepper, grated ginger, minced garlic, ground Szechuan peppercorns, soy sauce, rice vinegar, and the remaining 1 tbsp olive oil; toss to coat and let sit for 5 minutes.

4. 4

   Separate butter lettuce leaves, using three leaves per taco as the “shell.”

5. 5

   Assemble each taco: place a piece of fried fish in the lettuce cup, top with generous spoonfuls of Szechuan slaw, avocado slices, and a squeeze of lime juice.

6. 6

   Serve immediately; optional extra lime wedges on the side.