Go Back
+ servings
close up of fish taco
Print Recipe
5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: healthy fish tacos, low carb tacos, Paleo fish recipes
Servings: 6 servings
Calories: 553kcal
Author: Don't Mess With Mama

Ingredients

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

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

Calories: 553kcal | Carbohydrates: 9g | Protein: 79g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 277mg | Sodium: 2054mg | Potassium: 1479mg | Fiber: 5g | Sugar: 3g | Vitamin A: 10026IU | Vitamin C: 24mg | Calcium: 228mg | Iron: 3mg