Almond Fish Tacos A Great Dinner Under 600 calories!

These fish tacos are amazing! They are a perfect example of making a delicious, healthy meal that is guilt free!

What you will need per single serving:
1 Fillet of White Fish (like tilapia)
1/3 Cup Almond Meal (I bought mine at Trader Joes)*
1 Teaspoon of Parsley*
1/2 Teaspoon of Pepper*
1/2 Teaspoon of Kosher Salt*
*these items can be used for up to 3 servings
2 cups of Shredded Brussels Sprouts, Kale, Red and Green Cabbage (you can buy this blend also at Trader Joes)
3 Cloves of Garlic
2 White Corn Tortillas (low cal or regular)
1/3 cup Sunflower Oil (you will not need more of this if you multiply the serving up to 8 times)
1/4 of an Sliced Avocado
Salsa and Sour Cream if desired.

Method

Step 1

Preheat the Oven to 400F

1. In a mixing bowl combined the almond meal, parsley, salt and pepper & stir.
2. Line a baking sheet with foil and use a non stick spray. 
3. Bread the fillet in the almond meal mixture and lay out on the baking sheet. Bake for 15 minutes or until cooked to your liking. (I like mine in a little longer so the outside gets crispier)
4. While the fish is baking, dice up the garlic and add with 2 Tablespoons of the Sunflower Oil. Let the garlic simmer until golden then add in the veggie blend. Let the veggies reduce slightly, only for a couple minutes so they stay crunchy. Transfer them out of the pan onto a paper towel to remove excess oil. 
5. Add in the rest of the oil to the skillet and when the oil is hot, make taco shells with the two tortillas. When done, transfer those on paper towels also and soak up excess oil. 
6. By now your fish should be done. Remove it from the oven and slice up.




In each shell put the veggie mix and lay fish and avocado slices on top. 

Enjoy!