Low Carb Keto Fish Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3 servings (2 tacos per person)
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Calories
431 kcal
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Course
Main Course
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Cuisine
Mexican
Low Carb Keto Fish Tacos
Description
The recipe uses salmon fillets or an alternative white fish like cod or flounder marinated with olive oil, lime juice, paprika, chili powder, garlic powder, salt, and pepper before baking until cooked through. Coconut flour tortillas provide a low-carb shell, offering a soft but sturdy base for the fillings.
A slaw made from shredded red and white cabbage mixed with chopped coriander and spring onions is coated in a dressing incorporating olive oil, fresh cilantro, minced garlic, lime juice, Greek yogurt, jalapeño, salt, and pepper. This creamy dressing ties the slaw components together, adding brightness and slight heat.
Assembling the tacos involves layering the flaked fish with slaw and diced avocado on the tortillas. Any leftover slaw can be served on the side. The combination offers texture from the crunchy cabbage, creaminess from avocado and dressing, and tender, spiced fish pieces, making the tacos flavorful and satisfying while keeping carbohydrates low.
The recipe yields six tacos, serving approximately three portions. There is flexibility to substitute coconut flour tortillas with crispy low-carb taco shells or lettuce leaves. The tortillas or shells can be prepared in advance for convenience.
Ingredients
Tacos
- 1 coconut flour tortillas see notes, batch spiced
Salmon & Marinade
- 3 salmon 360g / 12.7oz, or a white fish such as cod or flounder, fillets
- 2 tablespoon olive oil
- lime juice juice of ½ lime
- ½ teaspoon paprika powder
- ½ teaspoon chilli powder mild
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Slaw
- 1 avocado diced (150g / 5.3oz)
- ½ cup red cabbage shredded (55g)
- 1 cup cabbage shredded (110g, white
- 1 tablespoon Coriander chopped (4g)
- 2 spring onions chopped (30g / 1 oz, or scallions
Salsa Dressing
- 1 tablespoon olive oil
- 3 tablespoon Coriander chopped (12g)
- 1 garlic minced, clove
- lime juice juice of ½ lime
- ⅓ cup Greek yoghurt (80g) or sour cream or coconut yoghurt for DF
- ½ jalapeño or to taste (7g)
- Pinch salt
- Pinch black pepper
Instructions
Salmon
- Mix the marinade for the salmon together in a small bowl. Marinate for at least 20 minutes. Preheat the oven to 200C / 400F (180C fan).
- Place the salmon on a baking tray lined with greaseproof paper, skin side up. Add the marinade all over.
- Bake the salmon for 10 - 15 minutes until cooked through.
Tacos
- Make the coconut flour tortillas as per instructions.
Slaw and Salsa Dressing
- Add dressing ingredients together in a bowl. Blitz with hand blender until smooth. Option to finely chop coriander and jalapeños if you prefer and stir everything together.
- Mix shredded cabbages, spring onion and coriander together in a mixing bowl.
- Mix dressing through slaw to fully coat.
Assembly
- Remove the skin from the salmon and flake into chunks.
- Place taco on a flat surface. Fill with slaw, avocado and salmon. Serve any leftover slaw on the side.
Notes
- The net carb count per serving is approximately 9.8g, with 6.8g without tortillas and 1.5g per coconut flour tortilla.
- This recipe makes 6 tacos, typically served as 2 tacos per person, suitable for 3 servings.
- Alternative serving options include crispy low-carb taco shells or lettuce leaves instead of tortillas.
- Tortillas or taco shells can be made a day ahead for ease of assembly.
- Best served fresh to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings (2 tacos per person)
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Total Carbohydrates | 12.4g | 4% |
| Protein | 30.8g | 62% |
| Fat | 29.6g | 46% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 5.6g | 22% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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