Description
Enjoy delicious and healthy keto-friendly fish tacos. This recipe is quick, easy, and satisfying.
Ingredients
Scale
- 1 lb white fish fillets (cod, tilapia, or snapper)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 8–10 low-carb tortillas
- 4 cups shredded cabbage
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Lime wedges for serving
- Optional: Keto-friendly sour cream or Greek yogurt
Instructions
- Preheat oven to 400°F (200°C).
- Place fish fillets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
- Bake for 12-15 minutes, or until fish is cooked through and flakes easily with a fork.
- While fish is baking, prepare your toppings: shred cabbage, slice avocado, and chop cilantro.
- Warm low-carb tortillas according to package instructions.
- Flake the baked fish with a fork.
- Assemble tacos: Place flaked fish in a tortilla, top with cabbage, avocado, and cilantro.
- Serve immediately with lime wedges and optional sour cream or Greek yogurt.
Notes
- Adjust seasoning to your preference.
- Use your favorite low-carb tortilla brand.
- For extra flavor, add a squeeze of lime juice to the cabbage.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg