1smalljicamapeeled and thinly chopped or julienned
5tomatillospeeled and chopped
1limejuiced
½cupcilantrochopped or minced
½tspsaltor to taste
2Tbsprefined olive oil
2 eggslightly beaten with wire whip
1 cupchicharronessmashed and crumbled
¾cupgrated parmesan cheesefinely grated or the Kraft version
2 4-ozTilapia filetsuse red snapper if available
2low carb buns
1tomatosliced
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).
1 cup mayonnaise, 3 tsp 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, 5 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 cup chicharrones, 3/4 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: 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!
2 low carb buns, 1 tomato
Notes
**Note: the nutritional analysis does not include the buns. This recipe for low carb buns gives the nutritional analysis for the buns.