Low Carb Baja Fish Tacos
Dive into bold, coastal flavors with these Low Carb Baja Fish Tacos—a guilt-free twist on the classic Baja favorite! Featuring tender, flaky cod fillets perfectly seasoned with a gluten-free blend of almond and coconut flours, garlic, cumin, and a hint of cayenne for a touch of spice, these tacos are irresistibly crisp and golden. Instead of traditional tortillas, crisp lettuce leaves serve as a low-carb alternative, making each bite light and refreshing. Topped with creamy avocado, crunchy red cabbage, and fresh cilantro, and finished with a zesty squeeze of lime, these tacos are packed with texture and vibrant flavor. Ready in just 30 minutes, this easy recipe is perfect for keto dieters, paleo enthusiasts, or anyone craving fresh, healthy Tex-Mex-inspired cuisine. So grab a plate and savor the joy of Baja fish tacos without the carbs!
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Recipe Information
Ingredients
- 1 pound Cod fillets
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 large Egg
- 0.5 cup Heavy cream
- 8 large Lettuce leaves (such as Romaine or butter lettuce)
- 1 large Avocado
- 1 cup Red cabbage, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by slicing the cod fillets into finger-width strips, ensuring they are evenly sized for uniform cooking.
In a shallow bowl, combine almond flour, coconut flour, baking powder, garlic powder, ground cumin, cayenne pepper, salt, and black pepper. Mix well to create the seasoned flour mixture.
In a separate bowl, whisk together the egg and heavy cream until well combined.
Dip each piece of fish into the egg mixture, allowing any excess to drip back into the bowl, then coat the fish thoroughly in the seasoned flour mixture. Place coated fish pieces onto a plate.
Heat olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the fish pieces in batches, ensuring not to overcrowd the pan.
Cook the fish for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the cooked fish from the skillet and rest them on a plate lined with a paper towel to absorb excess oil.
Prepare the taco assemble by laying out the lettuce leaves on a serving platter.
Slice the avocado and arrange it on the lettuce leaves, followed by a few strips of cooked fish, a generous helping of red cabbage, and a sprinkle of chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over, adding a burst of freshness.
Enjoy these refreshing and easy-to-make Low Carb Baja Fish Tacos straight away!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 14.5 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 462 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4300 mg | 91% | |
*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.
