If you’re looking for a tasty, nutritious meal that’s packed with protein, healthy fats, and lots of flavor, these almond-crusted fish tacos with avocado and purple cabbage slaw are the perfect choice. This recipe combines heart-healthy ingredients like almonds, fish, avocado, and fresh vegetables to create a well-balanced meal great for lunch or dinner.
What Are Almond-Crusted Fish Tacos?
Almond-crusted fish tacos are a creative and healthy twist on traditional fish tacos. Instead of breading fish with white flour or breadcrumbs, you coat the fillets in crushed almonds. This gives the fish a wonderfully crispy texture while boosting its nutrition. Topped with a creamy avocado and crunchy purple cabbage slaw, these tacos are fresh, flavorful, and colorful.
Health Benefits of This Meal
This recipe is loaded with nutrients. The almonds provide healthy fats, vitamin E, and protein. Fish, particularly lean varieties like cod or tilapia, are rich in omega-3 fatty acids, which can support heart and brain health. Avocados are high in potassium and fiber, while purple cabbage is packed with antioxidants and vitamins.
Benefits
- Omega-3s: Great for brain and heart health
- Vitamin E: Found in almonds, supports skin health
- Fiber-rich: Avocado and cabbage aid digestion
- Low in refined carbs: Almond crust replaces white flour
Precautions
While this meal is healthy, those with nut allergies should avoid using almonds. Also, be mindful of how much salt you add, especially if you’re watching your sodium intake. If you’re eating a low-fat diet, remember that even heart-healthy fats in almonds and avocados should be eaten in moderation.
How To Make Almond-Crusted Fish Tacos with Avocado Slaw
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 cup raw almonds (finely chopped or pulsed in a food processor)
- 1/4 cup whole wheat flour
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 8 small corn tortillas
For the Slaw:
- 2 cups shredded purple cabbage
- 1 ripe avocado, mashed
- 1 tablespoon lime juice
- 1 tablespoon plain Greek yogurt
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the almond coating: Place chopped almonds into a shallow bowl. In two more bowls, place flour in one and a beaten egg in the other.
- Season the fish: Pat dry the fish fillets and cut them into taco-sized pieces. Sprinkle with garlic powder, paprika, salt, and pepper.
- Bread the fish: First coat each piece of fish in flour, dip into the egg, and finally press into the chopped almonds until fully coated.
- Cook the fish: Heat olive oil in a skillet over medium heat. Add fish pieces and cook for 3–4 minutes per side until golden and cooked through.
- Make the slaw: In a bowl, combine mashed avocado, Greek yogurt, lime juice, and salt. Fold in the shredded cabbage and mix until well coated. Add cilantro if desired.
- Warm the tortillas: Heat corn tortillas in a dry pan or microwave until soft and warm.
- Assemble the tacos: Place a few fish pieces in each tortilla and top with a generous spoonful of avocado slaw.
- Serve immediately: Enjoy warm with extra lime wedges or hot sauce if desired.
Final Thoughts
These almond-crusted fish tacos are a smart and delicious way to enjoy a well-rounded meal. With healthy fats, lean protein, and plenty of veggies, they’re great for families, meal prep, or even casual dinners with friends. Best of all, they’re quick to make and full of flavor. Try them tonight for a nourishing dinner that doesn’t compromise on taste!
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