Keto Fish Tacos
Dive into a burst of fresh, zesty flavors with these irresistible Keto Fish Tacos, a low-carb twist on a classic favorite! Perfectly seasoned white fish fillets are coated in a spiced almond flour crust, pan-seared to golden perfection, and finished in the oven for a flaky, tender bite. Nestled in crisp romaine lettuce leaves, these tacos are topped with a creamy avocado-lime sauce, a sprinkle of red onion, and a hint of jalapeño for a kick. Ready in just 30 minutes, this vibrant, gluten-free recipe is packed with healthy fats and protein, making it an ideal choice for keto enthusiasts and taco lovers alike. Whether you’re prepping for Taco Tuesday or a quick weeknight meal, these guilt-free fish tacos are a game-changer for your low-carb lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets
- 1 cup almond flour
- 1 large egg
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 8 pieces romaine lettuce leaves
- 1 large avocado
- 1 large lime
- 0.25 cup mayonnaise
- 0.25 cup fresh cilantro
- 0.5 small red onion
- 1 optional jalapeño
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, mix together almond flour, cumin, smoked paprika, garlic powder, salt, and black pepper.
In another bowl, beat the egg.
Dip each fish fillet in the beaten egg, then coat with the almond flour mixture, pressing to adhere.
Heat olive oil in a non-stick skillet over medium-high heat.
Cook the fish fillets for 2-3 minutes on each side until golden brown. Transfer to the lined baking sheet.
Bake in the preheated oven for 10 minutes or until fish is cooked through.
While the fish is baking, prepare the avocado-lime sauce. In a blender or food processor, combine the avocado flesh, juice of 1 lime, mayonnaise, and cilantro. Blend until smooth. Season with a pinch of salt to taste.
Finely chop the red onion and, if using, the jalapeño.
To assemble the tacos, place each cooked fish fillet onto a lettuce leaf.
Top with a spoonful of the avocado-lime sauce, chopped red onion, and jalapeño if desired.
Serve immediately and enjoy your healthy, keto-friendly fish tacos!
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 11.4 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 437 mg | 34% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2813 mg | 60% | |
*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.
