Low-Carb Fish Tacos

Make these easy Low-Carb Fish Tacos with spices, avocado and salsa. A fun meal the whole family will enjoy that can be ready in just 30 minutes. Keto and Paleo friendly.

5 from 57 votes

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Course: Main Course

Cuisine: Mexican

Keyword: healthy fish tacos, low carb tacos, Paleo fish recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 553kcal

Author: Don't Mess With Mama

Ingredients

4 sole or cod filets
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp organic garlic powder
1/2 tsp Celtic salt
1/4 tsp organic cayenne pepper omit this for kids

Fixings

1 head romaine lettuce cut end off and use leaves as taco shells
2 cups purple cabbage, shredded
1-2 tomatoes, diced
1/2 to 1 cup cheese, shredded cheddar, pepper jack, cotija or queso fresco
1 organic avocado cubed
Fresh salsa

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Drizzle the olive oil over the fish fillets, and apply salt and pepper to taste.
In a small bowl, combine the paprika, chili powder and cumin. Mix to combine.
Sprinkle the herb mixture over the fish, and rub it in with your hands on both sides. Bake the fish fillets for 20 minutes.
While the fish is baking, prepare the filling for your tacos. Shred the purple, cabbage, chop the tomatoes and avocado, and crumble or shred the cheese.
To assemble your fish tacos, cut the fish fillets into bite sized pieces. On a leaf of lettuce, add shredded cabbage, pinch of chopped tomato, pinch of chopped avocado, spoonful of fish, and a dollop of sour cream.

Notes

This recipe is very versatile. You can replace the lettuce cups with gluten-free corn tortillas... this is a great option for kids.

You can also swap out the purple cabbage for grilled veggies or pickled onions.

Or add a bit of heat to this recipe with some cayenne pepper or jalapenos.

Nutrition