1and 1/2 tsp granulated sweetenerI used Lakanto's blend of erythritol and monk fruit
1tspgarlic powder
1tsponion powder
Salt and Pepper to tasteadd a bit of extra pepper, I used about 1-1 1/2 tsp
1/2tspchipotle peppercan be substituted with cayenne or whatever you have on hand
1 1/2lbsWild-Caught Codcubed into bite-sized pieces
1small cabbage sliced into strips
1/2bag of frozen bell peppers and onionsabout 4 ounces
avocado oilor whatever oil you use
Additional ingredients for the fajitas
Low Carb tortillas
Sharp Cheddarshredded *see note
1cupSour Cream
2TbspHot Sauce
Lime
Green onionssliced (optional)
Guacamole or sliced avocadooptional but delicious
Instructions
Mix seasonings together in a bowl.
Pat fish dry then add to bowl tossing gently to coat each piece with seasoning mixture.
Heat skillet to medium and add a drizzle of oil, add cabbage and cook until desired tenderness, add bell pepper and onion blend, season with salt and pepper, set aside while you cook fish. *see note about cooking simultaneously
Add a bit more oil to the hot pan, then add fish and cook until done, being careful not to overcook. *see note
Mix sour cream and hot sauce, stir well.
Assemble fajitas, garnish with a squeeze of lime juice and green onions, and optional toppings.
Notes
I picked up a bit of Sweet Red Cheddar from Whole Foods and it paired beautifully with the blackened cod.I use two skillets to prepare this meal, however, if you only have one or don't want to clean an extra pan, you could cook the cabbage first, then use the same skillet to cook the fish.*For my children's portion - I added black beans. They are at a healthy weight and burn a lot of calories every day!