It's Lent once again, and that means lots of vegetarian and pescatarian meals in the Pagano abode. My first low carb Lent offering this year is a very tasty, Cajun-seasoned, Parmesan-crusted fish, served over coleslaw mix with a creamy lime and garlic dressing.

Fish tacos are a pretty big thing right now; they usually consist of crispy breaded fish served over a sweet, lime-laced coleslaw in street taco shells. Now, taco salad is one of my all-time favorite meals, and so the obvious solution to lack of tortilla is to serve my keto breaded fish salad-style. Because I'm busy and always looking to simplify, I decided to make one dressing to rule them all instead of a lime dressing for the slaw and a separate remoulade to top.

The end result was a super filling and tasty Lenten Friday meal that gives the folks down at the parish fish fry a run for their money.

Notes: As per usual, breading is a bit of an inexact process. I gave the best estimates as to how much of each ingredient I used, but depending on how heavy-handed you are with your dredging you might need a little more or less. Hence, the coconut flour and Parmesan cheese measurements may not be dead on, and the macros are a little more of an estimate than usual. As long as the amount you use is fairly close, your macros should be mostly in line with mine.

Also, I'm aware that people either love cilantro or hate it, so I garnished my bowl with this bright and beautiful herb (but left it off my cilantro-loathing husband's), and listed it as an optional ingredient so you can customize to your own preference.

[tasty-recipe id="3649"]