Low Sodium Fried Fish Tacos
Get ready to dive into a healthier twist on comfort food with these irresistible Low Sodium Fried Fish Tacos! Featuring tender, golden-battered cod fillets fried to crispy perfection, this recipe keeps the flavor high while dialing down the salt. A vibrant cabbage and carrot slaw, dressed with fresh lime and olive oil, adds crunch and zest, while a creamy avocado lime sauce offers a luscious, dairy-free finishing touch. The light batter, made with low sodium sparkling water, delivers an airy texture, ensuring the fish stays the star of the show. Serve these tacos nestled in warm corn tortillas and garnished with fresh cilantro for a dish that's perfect for a weeknight meal or a weekend gathering. Delicious, heart-healthy, and easy to make—these tacos redefine guilt-free indulgence!
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Recipe Information
Ingredients
- 1 pound Cod fillets
- 8 pieces Corn tortillas
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 large Egg
- 1 cup Low sodium sparkling water
- 2 cups Cabbage
- 1 large Carrot
- 2 whole Lime
- 0.5 cup Cilantro
- 1 medium Avocado
- 1 tablespoon Olive oil
- 2 cups Vegetable oil
Instructions
Start by preparing the cabbage slaw. Thinly slice 2 cups of cabbage and grate 1 large carrot. Set them aside in a bowl.
In a small bowl, mix juice from one lime and 1 tablespoon of olive oil. Pour this over the cabbage mix. Add 0.25 cup of chopped cilantro and toss everything together. Set aside.
For the avocado lime sauce, mash 1 medium avocado in a bowl. Add juice from the second lime and the remaining cilantro, then mix until smooth. Adjust to taste and set aside.
In a mixing bowl, combine 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 0.5 teaspoon black pepper, and 1 teaspoon paprika.
Crack 1 large egg into the dry ingredients mixture and add 1 cup low sodium sparkling water. Stir until you get a smooth batter.
Cut 1 pound of cod fillets into strips about 1 inch wide.
Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C).
Dip each piece of fish into the batter, allowing excess to drip off before carefully placing it into the hot oil.
Fry the fish in batches for 3-4 minutes on each side or until golden brown and crispy. Remove from oil and drain on paper towels.
Warm 8 corn tortillas on a skillet or in a microwave for a few seconds until pliable.
Assemble the tacos by placing a few pieces of fried fish onto each tortilla. Top with cabbage slaw and a dollop of the avocado lime sauce.
Serve immediately with any remaining lime wedges for squeezing.
Nutrition Facts
Calories |
5725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.5 g | 613% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 274.9 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 15.6 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 522 mg | 40% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4146 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
