Keto Fish Tacos

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?

1. By changing the way I cooked the fish
2. By using keto tacos

Trust me, it is so easy. And it is ready to eat in just 40 minutes.

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations And Substitutions
• Recipe FAQs
• Storage And Meal Prep
• More Mexican Recipes
• Recipe

Ingredients

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.

Instructions

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.

Recipe FAQs

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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