Mexican Szechuan Fish Tacos (Low‑Carb Lettuce Wraps)

Ingredients

• 360 g White fish fillets (e.g., cod or tilapia)
• 3 tablespoons Coconut flour
• 1 Large egg
• 12 large leaves Butter lettuce leaves
• 2 tablespoons Olive oil
• 1 tablespoon Chipotle in adobo sauce
• 1 teaspoon Szechuan peppercorns, ground
• 1 clove Garlic, minced
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Pat the fish fillets dry, then cut into three equal portions (≈120 g each). Season with salt and black pepper.

2. 2

   In a shallow bowl, whisk the egg; in another bowl combine coconut flour, ground Szechuan peppercorns, and a pinch of salt. Dip each fish piece first in the egg, then coat evenly with the coconut flour mixture.

3. 3

   Heat olive oil in a large skillet over medium‑high heat. When shimmering, add the coated fish and fry 3‑4 minutes per side until golden and cooked through. Transfer to a paper‑towel‑lined plate to drain.

4. 4

   While the fish cooks, make the sauce: blend chipotle in adobo, minced garlic, lime juice, and a splash of water (≈2 Tbsp) until smooth.

5. 5

   To assemble, place a lettuce leaf on a plate, top with a piece of crispy fish, drizzle with the smoky chipotle‑Szechuan sauce, and sprinkle chopped cilantro. Serve immediately.

6. 6

   Repeat for the remaining servings.