Keto Fish Tacos

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Fish tacos are one of our favorite meals — they’re quick, delicious and most components can be made ahead, making them an easy mid week low-carb meal.

They’re also a great option for dinner parties as you can have bowls of all the different toppings and allow guests to put together their own tacos. The spice mix also works great for chicken or shrimp, or for a vegetarian option use halloumi.

And don’t be put off by the long ingredient list — these healthy low-carb tacos are very easy to put together and require little preparation time.

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Hands-on 15 minutes Overall 20 minutes

Nutritional values (per serving)

Ingredients (makes 4 servings)

Spicy avocado cream:

• ¹/₂ ripe avocado (100 g/ 3.5 oz)
• 3 tbsp lime juice (45 ml)
• 1 tbsp mayo (15 g/ 0.5 oz)
• 1 tbsp Greek yoghurt (15 g/ 0.5 oz)
• 2 tbsp water (30 ml)
• 1 tbsp diced fresh or pickled jalapeño pepper (14 g/ 0.5 oz)
• ¹/₈ tsp ground cumin
• pinch of sea salt

Salad:

• 1 cup shredded red cabbage (70 g/ 2.5 oz)
• 2 cups shredded lettuce (72 g/ 2.5 oz)
• 1 medium spring onion, chopped (15 g/ 0.5 oz)
• ¹/₄ cup loosely packed cilantro (g/ oz)
• 1 tbsp lime juice (15 ml)
• ¹/₂ tsp sea salt

Fish:

• 400 g white fish such as cod, haddock or flathead (14.1 oz)
• 1 tbsp arrowroot powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• ¹/₂ tsp cayenne pepper
• ¹/₂ tsp ground black pepper
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried thyme
• 2 tbsp olive oil (30 ml)

Serve with:

• 4 keto tortillas such as The Best Keto & Paleo Tortillas, or Keto "Corn" Tortillas, reheated if required
• ¹/₃ cup crumbled feta cheese (50 g/ 1.8 oz)

Instructions

1. Add all avocado cream ingredients to blender and blend until smooth.
   
   
2. Add all salad ingredients to a bowl and sprinkle with the lime juice and salt. Mix to combine.
   
   
3. Cut the fish into small fillets. Combine arrowroot powder and spices in a bowl and mix well. Brush fish with a little olive oil and then coat in mixture.
   
4. Pan fry 2-3 minutes on each side, until cooked through.
   
   
5. To assemble, divide salad across the tortillas, then top with the fish, avocado cream and feta.
   
   
6. Serve immediately, or store the filling in the fridge for up to 3 days.
   
   

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