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.
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.
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.