Craving tacos on a keto diet? It’s possible with these delicious Keto fish tacos with lime mayo. Let’s dive in!
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How to Make Keto Tacos
As you know, the challenge with tacos isn’t usually the filling—it’s the shell. Traditional tortillas, whether corn or flour, can derail your ketosis. But sometimes, you just need a real taco, not a taco bowl or another compromise. Here’s how to make proper taco shells without all the carbs:
Instead of white flour, you’ll use a mix of coconut flour, psyllium husk powder, and baking soda. Add in some egg, water, salt, and oil, and you’ll have a delicious carrier for your fish.
Making Keto-Friendly Fish Tacos
To give your fish a delightful coating without carbs, coat them in coconut flour before a quick fry in olive oil. This makes them perfect for your tacos.
Adding Authentic Flavors
Just the shell and fish might be a bit plain, so let’s add a lime mayo to liven it up. Use regular mayonnaise (avoid brands with sugar), preferably Paleo brands. Mix in the zest of a lime for an unexpected, zippy kick that complements the fish tacos perfectly.
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Why We Love These Fish Tacos with Slaw
- Easy: These tacos come together in under 30 minutes with pantry staples. No complicated seasoning rubs or hard-to-find ingredients.
- Healthy: Fish is a great lean protein packed with nutrients. The coleslaw is full of veggies and made with a light dressing.
- Versatile: Use any fish you like, such as tilapia, haddock, cod, Mahi Mahi, salmon, or snapper. You can also substitute shrimp or chicken. The slaw can be made with any type of cabbage or broccoli slaw, and you can add your favorite veggies, salsa, or taco toppings.
These fish tacos are so good you might not want to wait to try them!
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Serving Suggestions
Not in a taco mood? No problem. The fish is versatile:
- Taco Bowls: Serve with greens, coleslaw, and seasoned fish.
- Tostadas: Place the cooked fish on baked tostada shells with mango salsa.
- Lettuce Wraps: Use lettuce leaves for a low-carb option and add shrimp taco sauce with cilantro, lime, and yogurt.
- Rice Bowls: Combine with beans, salsa, jalapenos, and corn for a Mexican-themed bowl.
- Fish Sandwich: Turn it into a spicy fish sandwich.
- Standalone: Serve as a protein-packed addition to your meal.
- Mango Salsa: Pair with a tasty mango salsa like the one in Mango Shrimp Tacos.
Best Fish for Tacos
Meatier, saltwater white fish like cod, snapper, or Mahi Mahi hold up best in tacos. Choose a mild-flavored fish to avoid overpowering the taco’s flavors. Halibut, haddock, red snapper, grouper, swordfish, tuna, or salmon also work well. Bigger fillets tend to hold up better during cooking.
How Much Fish for Tacos?
This recipe calls for one pound for four servings. One serving equals two tacos, requiring about 1/8 pound per taco or 1/4 pound per person. Adjust based on toppings and tortilla size.
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Ingredients
For the Soft Tacos:
- 1 cup (112 g) coconut flour
- 2 tablespoons (32 g) psyllium husk powder
- 1/2 teaspoon (1 g) baking soda
- Salt, to taste
- 1 medium egg
- 2/3 cup (135 g) lukewarm water
- 1 tablespoon (15 ml) olive oil
- 4 teaspoons (20 ml) olive oil, divided, additional for cooking
For the Fish:
- 14 oz (400 g) white fish fillets, skin removed and deboned
- 2 tablespoons (14 g) coconut flour
- Salt
- 2 tablespoons (30 ml) olive oil, divided
To Assemble:
- 1 lime, zest and juice
- 4 tablespoons (60 ml) Keto Mayonnaise
- 4 reserved soft tacos
- Soft lettuce leaves
- Reserved cooked fish
- 1/4 medium red onion (28 g), thinly sliced
- Small handful of chopped fresh cilantro
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Instructions
- Soft Taco Shells: Combine coconut flour, psyllium husk powder, baking powder, and salt in a large bowl. In a separate bowl, whisk the egg, lukewarm water, and 1 tablespoon olive oil. Mix the wet ingredients into the dry ingredients until well combined.
- Shape the Shells: Divide the dough into 4 portions, roll each into a ball, and flatten between two sheets of baking parchment paper to the size of a small plate. Trim the edges if desired.
- Cook the Shells: Heat 1 teaspoon olive oil in a nonstick frying pan and cook each shell for several minutes, flipping halfway through. Set aside and repeat until all shells are cooked.
- Prepare the Fish: Cut fish into smaller pieces and coat with coconut flour. Season with salt. Heat 2 tablespoons olive oil in a clean pan and fry fish pieces until golden and cooked through. Drain on a paper towel-lined plate.
- Make Lime Mayo: Mix lime zest into the Keto Mayonnaise. Spread 1 tablespoon on each taco shell.
- Assemble Tacos: Fill each shell with soft lettuce leaves, fried fish, sliced red onions, and chopped cilantro. Squeeze lime juice over the top if desired.
Notes
- Net Carbs: 4 g per serving.
- Fish Options: Swai, flounder, tilapia, or codfish work well.
- Blackened Seasoning: Store-bought options are fine, but ensure they have no added sugars.
- Lime Crema Storage: Keeps for over a week in the fridge in an airtight container.
- Tortilla Options: Use low-carb tortillas from grocery stores or make your own using this recipe.
Enjoy these flavorful, healthy, and easy-to-make Keto fish tacos with lime mayo!
