Recipe Card
ingredients
- 1 1/2 cups almond flour
- 1 tablespoon chili powder
- 2 tablespoons kosher salt, plus more as needed
- 1 pound cod, or other firm white fish
- 1/2 cup mayonnaise
- 1 (28 ounce) can Muir Glen Diced Tomatoes, drained
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup fire-roasted corn, thawed
- 1 cup fresh cilantro, chopped
- 1 clove garlic, grated
- 1/2 small Fresno chile pepper, seeded and finely minced
- 1/4 cup white wine vinegar
- 1/4 cup sour cream
- 6 flour tortillas, or corn tortillas if gluten-free
- 1 lime, cut into wedges, for serving
Method
Step 1
Line a baking sheet with aluminum foil. Place a wire baking rack over the baking sheet and set aside. Preheat the broiler to the low setting and adjust the oven rack to the middle of the oven. (Note: if your broiler only has one heat setting and one height, just keep a close eye on your fish, as it will cook faster than the listed time).
Step 2
In a medium bowl, combine the almond flour, chili powder, and 2 teaspoons kosher salt and stir to combine.
Step 3
Pat the fish dry with paper towel. Brush both sides of the fish with about a teaspoon of the mayonnaise, then coat the fish on all sides with the almond flour mixture. Transfer to the prepared baking rack. Set aside the remaining mayo.
Step 4
Broil fish until almond coating is nicely golden brown and fish is cooked through and flakes easily with a fork, about 17 minutes. Tent with foil to keep warm.
Step 5
Meanwhile, make the salsa. Combine Muir Glen Diced Tomatoes, black beans, fire-roasted corn, chopped cilantro, grated garlic, and minced chile in a medium bowl. Add white wine vinegar and season with salt to taste. Set aside.
Step 6
Make the crema by mixing the remaining mayonnaise with the sour cream. Set aside.
Step 7
Once cooked through, turn off the broiler and remove the fish from the oven. Wrap the tortillas in foil and place in the oven to warm.
Step 8
Remove tortillas from the oven and place one piece of fish in each, top with crema, black bean salsa, and lime.