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!
Table of contents
We've made these easy tacos every single week for an entire month now. We just can't get enough of them!
I love Mexican flavors, and tacos are always a favourite in or house. Normally, we stick to the meat version. But since I created this keto fish taco recipe, we have a new favourite.
Even better, this gluten free and low carb recipe comes together in just 40 minutes.
Let's take a look at the ingredients:
How to make gluten free keto fish tacos
Regular fish tacos are normally made with white fish that is deep-fried in a batter.
I chose salmon instead, which I marinated in olive oil, lime, chili powder and lime juice (plus a few other spices!). By roasting it in the oven, the edges become lovely and crisp, while the interior remains soft and flakey.
Of course, you could use any firm white fish here as well, such as flounder or cod.
And if you insist that real fish tacos must contain battered fish, use the batter from my Crispy Baked Keto Zucchini Fries! It is a gluten free and super crispy batter which I have used for fish many times.
Low Carb Tacos
Apart for the fish batter, the tacos are the other part that need to be changed to make low carb fish tacos. Regular tacos are made from corn flour, which is high in carbs.
I used my keto tortillas. They are really simple to make, gluten free and nut free - you simply fry them in a pan over medium heat.
Plus, they are just 1.5g net carbs per tortilla.
The recipe is made with coconut flour, but if you prefer almond flour, simply use 3x the amount and you're golden.
Another option are my Crispy Low Carb Keto Taco Shells!
These are fathead tacos made with mozzarella dough and just 1.1g net carbs per taco.
The recipe contains mozzarella cheese, coconut flour and psyllium husk powder. They have a crispy texture that is similar to real corn tortillas.
Normally, fathead dough recipes call for the mozzarella to be melted. This is messy and people often end up giving up.
But I have a method where that's not necessary. It's so simple - go check it out!
The third option for tacos is using lettuce leaves. Romaine or butter lettuce works well.
This reduces the carbs and calories down even further. Option to serve with cauliflower rice for a bit of bulk!
I like my keto fish tacos with slaw! I used shredded red cabbage and white cabbage, plus fresh cilantro (that's coriander), scallions (that's spring onions) and also cubed avocado.
Use a mandolin slicer for extra thin slices. Otherwise, a grater will do.
Everyone knows that it's the salsa that makes a taco!
I can't wait for you to taste my very delicious cilantro jalapeño yoghurt salsa. I used Greek yoghurt, but if you're dairy free, coconut yoghurt is a good alternative.
It is out of this world tasty.
You may also choose to add a classic pico de Gallo salsa like this, with tomatoes, onion, jalapeño, garlic, lime and cilantro. In that case, make a guacamole as well, and top with a spoonful of sour cream.
Can you meal prep this dish?
In parts, yes. 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.
The fish needs to marinate for at least 20 minutes before cooking. Option to leave it on the marinade overnight.
The vegetables are best fresh.
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.
More Keto 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, I have a good number of Mexican-inspired dishes on the website. Here is a selection:
These fathead tortilla chips put my blog on the map.
A keto taco casserole - filling comfort food.
My Mexican breakfast casserole has oodles of flavour.
Tried this recipe? Give it a star rating below!
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. ***As an Amazon Associate I earn from qualifying purchases.
Salmon & Marinade
- 3 salmon fillets 360g / 12.7oz, or a white fish such as cod or flounder
- 2 tbsp olive oil
- Juice of ½ lime
- ½ tsp paprika powder
- ½ tsp mild chilli powder
- ½ tsp garlic powder
- salt and pepper to taste
- 1 batch spiced coconut flour tortillas *** see notes
- 1 avocado diced (150g / 5.3oz)
- ½ cup red cabbage shredded (55g)
- 1 cup white cabbage shredded (110g)
- 1 tbsp coriander chopped (4g)
- 2 spring onions / scallions chopped (30g / 1 oz)
- 1 tbsp olive oil
- 3 tbsp 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
- Preheat the oven to 200C / 180C fan / 400F. Mix the marinade for the salmon together in a small bowl.
- Place the salmon on a baking tray lined with greaseproof paper, skin side up. Add the marinade all over. (Option for extra flavour: place salmon and marinade in ziplock bag and leave in the fridge overnight.)
- 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.
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