Seafood
Sheet Pan Fish Tacos with Creamy Avocado Sauce (High Protein + Easy!)
Ingredients
- Cooking spray
- 1 cup almond flour
- 1 tablespoon cornstarch
- 12 teaspoon salt
- 1 can quartered artichoke hearts
- 2 large egg
- 1/2 cup cold water
- 2 cups baby spinach
- 1 cup shaved asparagus
- 1 cup shredded green cabbage
- 1 lb shredded chicken
- 1/2 cup plain greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon honey
- ⅞ teaspoon salt
- 1 tablespoon sliced almonds, toasted
- Shaved parmesan cheese
Directions
- 1
Preheat your air fryer to 400°F (200°C) for about 3 minutes. Drain and pat dry the artichoke hearts with paper towels.
- 2
In a shallow bowl, mix: almond flour, cornstarch, and salt In another bowl, whisk: The egg and cold water. Dip each artichoke piece into the egg mixture, then dredge in the flour mix to coat evenly.
- 3
Lightly spray the coated artichokes with cooking spray on all sides. Arrange them in a single layer in the air fryer basket, working in batches if needed. Air fry for 10–12 minutes, shaking halfway through, until golden and crispy.
- 4
For the dressing: Combine yogurt, lemon juice, dill and honey in a small bowl. Mix well To assemble combine, spinach, asparagus, and cabbage in a large bowl.
- 5
Drizzle the dressing on the salad and mix. Arrange the salad on a platter. Top with the tempura artichokes, chicken and sprinkle with almonds and cheese
