- 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
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).
In a medium bowl, combine the almond flour, chili powder, and 2 teaspoons kosher salt and stir to combine.
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.
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.
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.
Make the crema by mixing the remaining mayonnaise with the sour cream. Set aside.
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.
Remove tortillas from the oven and place one piece of fish in each, top with crema, black bean salsa, and lime.