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Low Carb Fish Sandwich with Jicama Slaw

This low carb Jicama Slaw made with Mexican tajin spice aioli is an awesome topper for fish sandwiches or for fish tacos. The problem for this kind of low carb fare is always the bread, buns or taco shells. A recipe for the low carb buns used in this recipe can be found here. Otherwise use this delicious slaw in any number of ways to top off your proteins or just on it’s own!

Jicama slaw
Low carb fish sandwich with Mexican jicama slaw
Jicama slaw
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Low Carb Fish Sandwich with Jicama Slaw

This is a fish sandwich with a jicama slaw spiced with Mexican tajin ailoi as a topper, and then sandwiched between low carb buns.
Course Lunch
Cuisine Caribbean, Mexican
Keyword fish sandwich, fish tacos, jicama, Mexican tajin, tajin spice
Meat & Poultry seafood
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 1306kcal
Author dorothy stainbrook

Ingredients

  • 1 cup mayonnaise
  • 3 tsp tajin seasoning mix
  • 1 small jicama peeled and thinly chopped or julienned
  • 5 tomatillos peeled and chopped
  • 1 lime juiced
  • 1/2 cup cilantro chopped or minced
  • 1/2 tsp salt or to taste
  • 2 Tbsp refined olive oil
  • 2 eggs lightly beaten with wire whip
  • 1 cup chicharrones smashed and crumbled
  • 3/4 cup grated parmesan cheese finely grated or the Kraft version
  • 2 4-oz Tilapia filets use red snapper if available
  • 2 low carb buns
  • 1 tomato sliced

Instructions

  • In a small bowl, mix together the mayonnaise and the tajin seasoning (test how hot the seasoning is – some are quite hot and some are medium).
  • Combine the next 6 ingredients plus 2 Tbsp of the tajin mayo mix in a large bowl (make sure everything is chopped to be bite size or in thin matchsticks). Cover and place in refrigerator until ready to use.
  • Crush the chicharonnes and stir together the chicharonnes and the parmesan. Dry the fish filets thoroughly with paper towels. Heat oil to quite hot in large skillet. Dip the filets first in the beaten eggs and then in the breading crumbs and place in hot skillet.
  • Lightly fry breaded fish for about 2-3 minutes and then turn and fry on the other side. Transfer the fish to a plate.
  • To serve: spread the buns with the tajin mayonnaise. Top the rolls with the slaw, the tomatoes and the fish. Place the slaw on the table for those who want more!

Notes

**Note: the nutritional analysis does not include the buns.  Click here for the analysis of the buns.

Nutrition

Calories: 1306kcal | Carbohydrates: 30g | Protein: 33g | Fat: 118g | Sugar: 11g

4 Comments

  1. Gwen Riedl on July 3, 2019 at 3:30 pm

    Yum! It looks really good.

  2. Anonymous on July 3, 2019 at 10:43 am

    Sounds delicious, Dorothy! Thanks for sharing the recipe.

  3. galland on July 3, 2019 at 9:54 am

    This looks delicious!

  4. Gio on July 3, 2019 at 7:06 am

    Nice idea, I’ll try it!

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