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Low Carb Keto Fish Tacos
5 from 12 votes

Low Carb Keto Fish Tacos

Low Carb Keto Fish Tacos feature baked salmon or white fish seasoned with spices and lime, assembled in coconut flour tortillas with a fresh slaw and creamy cilantro-lime dressing. The tacos balance crisp cabbage, creamy avocado, and zesty fish for a filling, lower-carb alternative to traditional tacos, suited for a keto-friendly meal.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 3 servings (2 tacos per person)
Calories: 431 kcal
Course: Main Course
Cuisine: Mexican

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
    Cup of Yum
  1. 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).
  2. Place the salmon on a baking tray lined with greaseproof paper, skin side up. Add the marinade all over.
  3. Bake the salmon for 10 - 15 minutes until cooked through.
Tacos
  1. Make the coconut flour tortillas as per instructions.
Slaw and Salsa Dressing
  1. 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.
  2. Mix shredded cabbages, spring onion and coriander together in a mixing bowl.
  3. Mix dressing through slaw to fully coat.
Assembly
  1. Remove the skin from the salmon and flake into chunks.
  2. 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

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%)

Nutrition Facts

Serving: 3 servings (2 tacos per person)

Amount Per Serving

Calories 431

% 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.