Go Back
+ servings
tacos willed with salmon chunks, avocado and greens

Low Carb Keto Fish Tacos

Katrin Nürnberger from sugarfreelondoner.com
Low carb fish tacos are my new weekday dinner fave! These keto fish tacos are so delicious you'll want to put them on your regular rotation.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings (2 tacos per person)
Calories 431kcal


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 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)

Salsa Dressing

  • 1 tbsp olive oil
  • 3 tbsp coriander chopped (12g)
  • 1 garlic clove minced
  • Juice of ½ lime
  • 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.


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.


Net carbs: 6.8g without tortillas plus 1.5g net carbs per tortilla = 9.8g net carbs per portion. 
Makes 6 fish tacos. 2 tacos per person = 3 portions. 
(Nutrition calculated without tortillas. I included all ingredients for the marinade in the nutrition calculation. This means the total net carb count will be a little less since the marinade is not actually consumed in full.) 
*** Option to use  Crispy Low Carb Keto Taco Shells or lettuce leaves instead of the tortillas. 
Best served fresh. Option to prepare the tortillas / taco shells the day before. 


Calories: 431kcal | Total Carbohydrates: 12.4g | Protein: 30.8g | Fat: 29.6g | Saturated Fat: 5.3g | Fiber: 5.6g | Sugar: 4g