Low Carb Fried Fish Tacos
Dive into a burst of fresh, vibrant flavors with these irresistible Low Carb Fried Fish Tacos, a lighter yet satisfying twist on the classic favorite. Featuring flaky white fish fillets coated in a golden crust of almond flour and Parmesan cheese, these tacos deliver a perfect crunch without the carb overload. Paired with crisp, shredded cabbage, tangy radishes, creamy avocado, and a squeeze of zesty lime, this recipe creates a harmonious balance of taste and texture—all wrapped in soft, low-carb tortillas. Perfectly seasoned with garlic powder and paprika, and fried to crispy perfection in coconut or avocado oil, these tacos are not only gluten-free but also keto-friendly. Ready in just 35 minutes, this dish is a game-changer for weeknight dinners or your next taco night.
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Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or tilapia)
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, finely grated
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut oil or avocado oil for frying
- 2 cups Cabbage, finely shredded
- 4 medium Radishes, thinly sliced
- 1 large Avocado, sliced
- 1 large Lime, cut into wedges
- 0.25 cup Fresh cilantro, chopped
- 6 pieces Low carb tortillas
Instructions
Pat the fish fillets dry with paper towels and cut them into strips approximately 1 inch wide.
In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, beat the eggs until well combined.
Heat the coconut or avocado oil in a large skillet over medium-high heat.
Dip each fish strip into the beaten eggs, then dredge in the almond flour mixture, pressing gently to adhere.
Carefully place the coated fish strips into the hot oil, cooking for about 3-4 minutes per side or until golden brown and cooked through.
Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
Warm the low carb tortillas in a separate skillet, or wrap them in a damp paper towel and microwave for 30 seconds.
Assemble the tacos by placing shredded cabbage, a few pieces of fried fish, sliced radishes, and avocado on each tortilla.
Finish with a sprinkle of fresh cilantro and a squeeze of lime juice.
Serve immediately and enjoy your low carb fried fish tacos!
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.0 g | 341% | |
| Saturated Fat | 142.1 g | 710% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 98.8 g | 353% | |
| Total Sugars | 19.1 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 27.1 mcg | 135% | |
| Calcium | 2538 mg | 195% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4457 mg | 95% | |
*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.
