Description
These vibrant Keto Fish Tacos are a low-carb twist on the classic favorite, featuring flaky white fish coated in a flavorful spice blend, quickly pan-fried, and served with crunchy cabbage slaw and creamy avocado sauce in crisp lettuce cups. Perfect for a quick weeknight dinner or a summer gathering, these tacos are gluten-free, keto-friendly, and packed with fresh, zesty flavors.
Ingredients
Units
Scale
For the Fish
- 1 lb white fish fillets (such as cod, tilapia, or halibut)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Slaw
- 1 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For Serving
- 1 avocado, sliced or mashed
- 1/4 cup sour cream (or Greek yogurt)
- 8–10 large romaine or butter lettuce leaves
- Lime wedges, for garnish
Instructions
- Marinate and Season the Fish: Pat the fish fillets dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the spice mix all over the fish fillets and drizzle with olive oil. Let the fish rest for 10-15 minutes for the flavors to meld.
- Prepare the Slaw: In a medium bowl, combine the shredded red and green cabbage, cilantro, lime juice, olive oil, and salt. Toss well to coat the cabbage thoroughly and set aside to let the flavors combine.
- Cook the Fish: Heat a nonstick skillet over medium-high heat. Cook the fish fillets for 2-3 minutes on each side, or until they are opaque and easily flake with a fork. Transfer to a plate and gently break into large chunks.
- Assemble the Tacos: Arrange the lettuce leaves on a serving platter. Top each leaf with a portion of cabbage slaw, a few chunks of cooked fish, sliced or mashed avocado, and a small dollop of sour cream or Greek yogurt.
- Serve: Garnish the tacos with extra cilantro and a squeeze of lime from the lime wedges. Serve immediately while the fish is warm and the lettuce is crisp.
Notes
- Use a sturdy lettuce like romaine or butter lettuce for the taco shells to prevent tearing.
- You can substitute any firm white fish or even shrimp for variety.
- Adjust the spice blend and toppings to your heat and flavor preferences.
- For dairy-free, skip the sour cream or substitute with a vegan alternative.
Nutrition
- Serving Size: 2 tacos
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 51mg
