Keto Baja Fish Tacos
Dive into the bold, zesty flavors of these Keto Baja Fish Tacos, a low-carb twist on a coastal classic! Perfectly seasoned white fish fillets, coated in a crispy almond and coconut flour crust, are pan-fried to golden perfection and paired with a tangy, vibrant red cabbage slaw enhanced with lime, cilantro, and a touch of jalapeño spice. These gluten-free tacos are nestled in keto-friendly tortillas, garnished with creamy avocado slices, and served with lime wedges for an extra burst of freshness. Ready in just 35 minutes, this is a quick, healthy, and satisfying meal that brings sunny beach vibes to your table—without the carbs! Perfect for keto diets or anyone craving a flavor-packed, guilt-free taco night.
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Recipe Information
Ingredients
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 4 tablespoons Avocado oil
- 8 Keto-friendly tortillas
- 2 cups Red cabbage, thinly sliced
- 0.5 cup Mayonnaise
- 2 tablespoons Lime juice
- 2 tablespoons Chopped fresh cilantro
- 1 small Jalapeño, finely chopped
- 2 Avocados, sliced
- 1 Lime wedges
Instructions
Preheat your oven to 200°F (93°C) and place a baking sheet inside to keep cooked fish warm.
Cut the fish fillets into 8 equal pieces to fit your tortillas.
In a shallow dish, mix together the almond flour, coconut flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
In another bowl, beat the eggs.
Dip each piece of fish into the beaten eggs, allowing any excess to drip off, then coat in the flour mixture, pressing the flour onto the fish to adhere.
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the fish pieces in batches, cooking for about 2-3 minutes per side or until golden brown and cooked through. Transfer cooked fish to the warm oven.
In a medium bowl, mix together the sliced red cabbage, mayonnaise, lime juice, cilantro, and jalapeño. Add salt and pepper to taste.
To assemble the tacos, warm the keto-friendly tortillas in a dry skillet over medium heat for about 30 seconds per side.
Place a piece of fish in each tortilla. Top with a generous helping of cabbage slaw and a few slices of avocado.
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 77.7 g | 278% | |
| Total Sugars | 19.6 g | ||
| Protein | 198.6 g | 397% | |
| Vitamin D | 24.7 mcg | 124% | |
| Calcium | 1010 mg | 78% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4603 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
