Low Carb Fish, Aioli and Jicama Slaw

5 from 4 votes

This is a fish filet breaded with chicharrons and parmesan and served with a Mexican aioli and a jicama slaw. Served with or without buns.

Prep Time15

Cook Time10

Course: Lunch

Cuisine: Caribbean, Mexican

Meat & Poultry: seafood

Servings:

Calories: 691kcal

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).
1/2 cup mayonnaise, 1 1/2 teaspoon tajin seasoning mix
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.
1 small jicama, 4 tomatillos, 1 lime, 1/2 cup cilantro, 1/2 tsp salt, 2 Tbsp refined olive oil
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.
2 eggs, 1/2 cup chicharrones, 1/2 cup grated parmesan cheese
Lightly fry breaded fish for about 2-3 minutes and then turn and fry on the other side. Transfer the fish to a plate.
2 4-oz Tilapia filets
To serve: top the fish with the aioli, a slice of tomato and some jicama slaw. Alternatively make it into a fish sandwich by placing ingredients inside of two toasted buns. Place the slaw on the table for those who want more!
1 tomato