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Low Carb Keto Fish Tacos

Low carb fish tacos are my new weekday dinner fave! These keto fish tacos are so delicious you'll want to put them on your regular rotation.

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

Ingredients

Tacos
  • 1 batch spiced coconut flour tortillas *** see notes
Salmon & Marinade
  • 3 salmon fillets 360g / 12.7oz, or a white fish such as cod or flounder
  • 2 tablespoon olive oil
  • juice of ½ lime
  • ½ teaspoon paprika powder
  • ½ teaspoon mild chilli powder
  • ½ teaspoon garlic powder
  • salt and pepper to taste
Slaw
  • 1 avocado diced (150g / 5.3oz)
  • ½ cup red cabbage shredded (55g)
  • 1 cup white cabbage shredded (110g)
  • 1 tablespoon Coriander chopped (4g)
  • 2 spring onions / scallions chopped (30g / 1 oz)
Salsa Dressing
  • 1 tablespoon olive oil
  • 3 tablespoon Coriander chopped (12g)
  • 1 garlic clove minced
  • 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 + 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

  • Net carbs: 6.8g without tortillas plus 1.5g net carbs per tortilla = 9.8g net carbs per portion. 
  • Makes 6 fish tacos. 2 tacos per person = 3 portions. 
  • *** Option to use  Crispy Low Carb Keto Taco Shells or lettuce leaves instead of the tortillas. 
  • Best served fresh. Option to prepare the tortillas / taco shells the day before. 

Nutrition Information

Calories 431kcal (22%) Total Carbohydrates 12.4g Protein 30.8g (62%) Fat 29.6g (46%) Saturated Fat 5.3g (27%) Fiber 5.6g (22%) Sugar 4g (8%)

Nutrition Facts

Serving: 3servings (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.