This keto fish tacos recipe is my healthy low-carb take on this Mexican dinner classic. Think roasted salmon, slaw, a cilantro jalapeño yoghurt salsa and avocado, all served in a homemade taco shell!
I love Mexican flavors, and tacos are always a favorite in or house. Normally, we stick to the meat version. But since I created this fish recipe, we have a new obsession!
So, how did I change the original recipe to make low carb fish tacos?
- By changing the way I cooked the fish
- By using keto tacos
Trust me, it is so easy. And it is ready to eat in just 40 minutes.
🌟 Why You'll Love This Recipe
- Gluten-free and nut-free
- Low carb and keto friendly
- Packed with Mexican flavor (crispy tacos, flaky, soft fish!)
- Healthy and nutritious
- EASY! Ready in just 40 minutes
This is a 4 part recipe - fish, tacos, slaw and salsa. Let's take a look at the ingredients:
- Salmon fillets - You could use any firm white fish here as well, such as flounder or cod. The fish is seasoned with lime, paprika, chili, garlic, salt and pepper.
- Coconut flour tortillas - We are using these as tacos.
- Slaw: Avocado, red and white cabbage, cilantro and scallions
- Salsa dressing: This is made with Greek yogurt or sour cream, plus olive oil, lime, herbs and spices.
See the recipe card for full information on ingredients and quantities.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Mix the marinade and spread it over the salmon. Marinate for 20 minutes.
Step 2: Make a batch of my coconut flour tortillas.
Step 3: Place the fish on a tray lined with parchment paper. Bake the fillets in the oven until cooked through.
Step 4: Mix the shredded cabbages, spring onion and coriander together in a mixing bowl. Use a mandolin slicer for extra thin slices. Otherwise, a grater will do. Chop the avocado.
Step 5: Make the dressing! Blitz it with a hand blender until smooth. Option to finely chop coriander and jalapeños and stir everything together. Then, stir the sauce into the slaw.
Step 6: Remove the skin from the salmon and flake it into chunks.
Step 7: Place the taco on a flat surface. Fill it with slaw, avocado and salmon. Serve any leftover slaw on the side.
Expert Top Tip
Marinate the salmon overnight. This is optional, but does add more flavor. Place the salmon and marinade in a ziplock bag and leave it in the fridge overnight.
Variations And Substitutions
Instead of the coconut flour tacos, you could use the following:
- Keto Taco Shells. These are fathead tacos made with mozzarella dough and just 1.1g net carbs per taco. They have a crispy texture that is similar to real corn tortillas.
- Almond flour tortillas
- Cauliflower tortillas
- Lettuce leaves. Romaine or butter lettuce work well.
Want a change from salmon? The marinade also works well with chicken or shrimp.
Yes. Use coconut yogurt instead of the dairy yogurt or sour cream.
Yes. If you insist that real fish tacos must contain battered fish, use the batter from my keto zucchini fries! It is a gluten-free and super crispy batter which I have used for fish many times.
Storage And Meal Prep
To store: Once the salmon is cooked, it can be stored in the fridge for 1 day. It would probably last 2 days, but I always tend to be careful with fish.
It's possible to freeze both the salmon and the tortillas for up to 3 months. Freeze separately.
To meal prep: You can prepare the coconut flour tortillas the day before and store them in the fridge. It's also possible to prepare the salsa the day before.
More Mexican Recipes
My selection of fish and seafood recipes is tiny - in fact, the only dish I can think of is this keto fish pie! However, here is a selection of my Mexican-inspired dishes:
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Low Carb Keto Fish Tacosfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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
- 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)
- 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
- 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.
- 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.
- 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.