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Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

Updated: Mar 15, 2019

This Cajun Fish is full of flavor, has a beautiful crispy golden crust, and juicy flesh inside. It’s a super quick dinner, the fish is pan fried on the stove top and takes less than 10 minutes.

Serve along with this Collard Slaw, its incredibly easy to prepare and makes a fantastic light side dish with fish. The slaw is made with sour cream, mayonnaise and lime juice giving a creamy and slightly tart which make a great marriage with fish.

Make this into a Cajun Fish Taco Salad by simply layering lettuce, tomato, and shredded cheese (optional) onto a serving plate. Top with the crispy cajun fish, collard slaw, and low carb baked tortilla strips.

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb
Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

NOTE: Lupin flour may cause allergic reactions in those with peanut allergies.* So please don't try if you have peanut allergies. Read more about this flour and the bean it comes from here. Fish Ingredients:

4 Fish Fillets, such as Flounder, Tilapia, or any other white fish

1/2 cup Lupin flour

1 Egg

1 Tbsp Cajun seasoning

1 T fresh lemon juice

2 Tbsp Butter

Salt and Pepper to taste Collard Slaw Ingredients: 1/2 lb. Collards, cleaned, stems removed, and chopped

1/2 Tablespoon Sweetener, such as Swerve

1/4 cup Sour cream

1/4 cups Mayonnaise

1 teaspoon Salt

1/8 Black Pepper

1 Tablespoon Lime Juice Collard Slaw Directions:

1. Prepare the dressing: In a small mixing bowl, combine mayonnaise, sour cream, sweetener, lime juice, salt and pepper. Set aside.

2. In a large mixing bowl, combine collards and salad dressing. Toss to combine. Chill until ready to serve.

Fish Directions:

1. In a shallow dish, whisk the egg. Set aside

2. On large flat plate or shallow dish, spread Lupin flour evenly with the back of a spoon or spatula. At this point you will add and mix in the Cajun seasoning. Set aside.

3. Using tongs or a fork dip the fish fillets into the whisked egg, completely coating the fillets on both sides. Then dip each fillet into the Lupin flour mixture, shaking off the excess. Place the coated fillets on a plate and set aside.

4. Heat a large frying pan until medium- hot.

5. Add the butter to the pan, allow to melt, then add the fish. Cook until golden on both sides. Season with salt and pepper. 6. Prepare the butter sauce: Remove fried fish fillets from pan, set aside and keep warm. Once the fish is out of the pan, add an extra Tbsp butter, cook until it begins to bubble and turn golden brown, add 1 Tbsp lemon juice to the butter and mix well. Spoon butter sauce over the cooked fish. Serve as is or make a Cajun Fish Taco Salad.

Nutritional Information: coming ...

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