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Almond-Crusted Steelhead or Salmon Tacos

This recipe, just in time for Taco Tuesday, is for almond-crusted steelhead or salmon tacos matched with red cabbage, fresh tomatoes, spicy guacamole and feta cheese. Simple, tasty and great party food.
Course fish dinner, Main Dish
Cuisine Mexican
Keyword almond flour crusted fish tacos, easy fish dinner, fish tacos, Gluten-free, Mexican cuisine, street tacos, Taco Tuesday
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 -6 servings
Author Beth of A Meal In Mind

Ingredients

  • For the salmon or steelhead more detail and photos in previous post
  • 1/2 cup almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs of choice - oregano thyme, etc.
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 4 – 4 ounce boneless skinless salmon or steelhead fillets
  • 2 tablespoons olive oil

For tacos

  • slider tortillas 1 package, Mi Rancho brand
  • Guacamole homemade or purchased, about 2 cups
  • red cabbage thinly sliced, about 1 cup
  • ripe tomatoes diced, about 2 cups
  • feta cheese about 1/2 cup
  • thinly sliced red onion and cilantro for garnish
  • lime wedges

Instructions

For the salmon or steelhead

  • Preheat oven to 425 degrees.
  • In a shallow bowl mix the almond flour and seasonings.   Press fish fillets into almond flour mixture.
  • Heat an ovenproof skillet over medium-high heat.  Add 1 tablespoon oil and sear one side of fish for 3 minutes. If you are using steelhead, this should be enough to allow you to remove the skin, if desired. 
  • Flip and sear for 3 more minutes.  
  • Place fish into the preheated oven and bake for 10 minutes, or until the fish flakes and the almond flour coating is slightly browned.

For the tacos

  • Warm the tortillas in the oven or microwave until softened
  • Spread each tortilla with a layer of guacamole
  • Place about 2-3 tablespoons of flaked fish along the center of each tortilla
  • Place additional toppings as desired and top with a small dollop of guacamole and the cheese
  • Squeeze lime juice over each taco and serve with additional toppings