Description
Crispy Fish Taco Burgers combine the crunch of a taco with the heartiness of a burger, using whole-food ingredients for a nourishing and vibrant meal.
Ingredients
Scale
1.5 lbs Fresh Cod or Halibut Fillets
1 cup Gluten-Free Panko Breadcrumbs
1/4 cup Almond Flour
1 unit Large Organic Egg (beaten)
1 tsp Smoked Paprika
1 tsp Cumi
2 cups Shredded Purple Cabbage
1/4 cup Fresh Cilantro
2 tbsp Lime Juice
1/2 cup Greek Yogurt or Vegan Mayo
1 tsp Chipotle in Adobo (minced)
4 units GF Buns or Large Lettuce Leaves
Instructions
- Prepare the Fish: Pat the cod fillets dry and season with salt, pepper, cumin, and smoked paprika
- Set Up the Breading Station: Place almond flour, beaten egg, and panko crumbs in separate shallow bowls
- Coat the Fillets: Dredge fish in almond flour, dip in egg wash, and press into panko crumbs
- Cook the Fish: Heat avocado oil in a non-stick skillet over medium-high heat and cook fish for 3 to 4 minutes per side until golden brow
- Mix the Slaw: Toss shredded cabbage with lime juice, cilantro, and salt
- Whisk the Crema: Combine Greek yogurt (or vegan substitute) with chipotle and lime juice
- Assemble: Toast buns, spread crema on the bottom, add fish, slaw, and avocado
Notes
For a vegan option, substitute fish with heart of palm or tofu and use a flax egg.
Avoid microwaving leftovers; reheat in an air fryer for best texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 32g
- Cholesterol: Unknown