Keto Fish Tacos

Published: Jun 18, 2022 · Modified: Aug 12, 2024 by Katrin Nürnberger · This post may contain affiliate links · 2 Comments

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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 low carb fish taco recipe, we have a new obsession!

This is a healthy and nutritious dinner that is packed with fresh and exciting Mexican flavors and textures. Think crispy tacos, zingy salsa and tender, flaky, soft fish!)

The recipe is low carb, gluten-free, nut-free and ready to eat in just 40 minutes.

Also, my salmon tacos are 100% family-friendly. My non-keto kids devoured them in a flash!

Love fish? Also try my 10 minute keto salmon recipe.

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🌟 Fish Tacos, Made Keto
Ingredients
Instructions
Variations And Substitutions
Recipe FAQs
Storage And Meal Prep
More Mexican Recipes
Recipe

🌟 Fish Tacos, Made Keto

Can I eat tacos on keto? The answer is yes - with only a small tweak.

Most taco fillings are naturally low in carbs. There is the fish itself, as long as it is not breaded. Then we have the the salsa, slaw or lettuce, avocado, tomato, cilantro and so on.

The sticking point is the wheat or corn tortillas. These can easily contain more than 20g net carbs for one. And we all know that we'll want to eat more than one taco!

To make keto fish tacos, all I had to do is swap the wheat tortillas for homemade keto tortillas. And voila, you'll enjoy a keto friendly meal.

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 taco shells.
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.

Katrin's 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 shrimp or other fish, such as cod, mahi-mahi or tilapia.

Recipe FAQs

Can I make the dressing dairy-free?

Yes. Use coconut yogurt instead of the dairy yogurt or sour cream.

Do you have a recipe for low carb fish batter?

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.

Can I top the fish with a classic salsa instead?

Sure! Make a classic pico de Gallo salsa, with tomatoes, onion, jalapeño, garlic, lime and cilantro. In that case, make my easy guacamole recipe as well, and top with a spoonful of sour cream.

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.