Low Carb Fish Tacos
Elevate your taco night with these irresistible Low Carb Fish Tacos—perfect for those seeking a lighter, gluten-free option without compromising on flavor! Tender white fish fillets, marinated in a zesty blend of lime juice, olive oil, and aromatic spices like cumin and chili powder, are pan-seared to perfection. These flavorful fillets are paired with a vibrant, creamy slaw made from shredded cabbage, carrots, and a hint of honey for a touch of sweetness. Instead of traditional tortillas, crisp lettuce leaves serve as the wholesome wrap, making these tacos low in carbs but high in taste. Topped with creamy avocado and optional spicy jalapeño slices, they are fresh, satisfying, and ready in just 30 minutes. Ideal for a quick weeknight dinner or a crowd-pleasing appetizer, these low-carb fish tacos are a deliciously healthy twist on a classic favorite.
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Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod or tilapia)
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.5 tsp Cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 cup Red cabbage (shredded)
- 1 cup Green cabbage (shredded)
- 1 Carrot (shredded)
- 2 tbsp Cilantro (chopped)
- 2 Green onions (sliced)
- 3 tbsp Mayonnaise
- 1 tbsp Apple cider vinegar
- 1 tsp Honey
- 1 Avocado (sliced)
- 8 Butterhead or romaine lettuce leaves
- 1 Jalapeño (sliced, optional)
Instructions
Prep the fish: In a small bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin, salt, and black pepper.
Place the white fish fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Allow them to marinate for at least 15 minutes while prepping other ingredients.
Prepare the slaw: In a large mixing bowl, combine the red cabbage, green cabbage, shredded carrot, cilantro, and green onions.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and honey. Pour the dressing over the cabbage mixture and toss until well combined.
Heat a non-stick skillet over medium heat. Add the marinated fish fillets and cook for 4-5 minutes per side, depending on thickness, until the fish flakes easily with a fork.
Assemble the tacos: Place a lettuce leaf on a plate, add a portion of the cooked fish, a scoop of slaw, a few slices of avocado, and jalapeño slices if using.
Repeat with remaining lettuce leaves and filling ingredients.
Serve the tacos immediately, garnished with extra cilantro or lime wedges if desired.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 21.2 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 358 mg | 28% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3671 mg | 78% | |
*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.
