Turn your Taco Tuesday into a fiesta with these easy to make Keto Fish Tacos. They are low carb, gluten-free, and, paired with my keto tortillas, they are less than 3 net carbs per taco!
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This was probably my first question when I went low carb and the answer is not if they are conventional fish tacos.
Most taco meat (beef, chicken, pork, seafood) is keto-friendly/low in carbs as long as the marinade or seasoning doesn’t contain a ton of sugar or the meat is not breaded. And other taco fixings (lettuce, tomato, avocado, hot sauce, sour cream, etc) are low carb as well.
Where the issue arises is what do you use to get the taco meat and fillings from the plate to your face! Regular corn or flour tortillas are a no-go.
So, between the breading and corn or flour tortillas, as well as frying in vegetable oil traditional fish tacos are not keto-friendly clocking in at about 21 net carbs per taco!
You can use a lettuce wrap or cheese shell, and I have done that. They are tasty and do knock out that taco craving pretty well and will keep your carb count low.
Now I feel like I am eating “real” tacos and all of the non-keto people in my life have zero clue they are eating low carb!
This recipe served on one of my keto tortillas is only 2.5 net carbs per taco!
INGREDIENTS NEEDED TO MAKE EASY KETO FISH TACOS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
HOW TO MAKE EASY KETO FISH TACOS
Set the oven on the lowest setting and wrap the tortillas in foil. Place them in the oven
Remove fish from the refrigerator and pat dry on both sides. Rub the spice mixture on both sides of the fish making sure to coat well.
Heat a large skillet or grill pan over medium-high heat. Add the avocado oil and when it begins to ripple add fish.
Cook on both sides until the fish is opaque approx 3 to 4 minutes, depending on the thickness of the fish fillet.
Remove fish to a platter or plate and flake it into nice large “planks” of meat.
Remove tortillas from the oven and fill them with shredded cabbage, fish, sauce, cheese, tomatoes, cilantro, and hot sauce (if using).
FAQS ABOUT EASY KETO FISH TACOS
Can I use different seafood in this Easy Keto Fish Taco recipe?
Yes. I mentioned a firm white fish because that is what is traditionally used in fish tacos. However, if you enjoy salmon, use salmon. Want shrimp, cook up some shrimp. The rub is delicious on any seafood you want to use.
Can I make these Keto Fish Tacos ahead of time?
I wouldn’t recommend it. We all know that seafood tends to dry out if we reheat it and, with the cooking of the fish only taking a few minutes, there really is no reason to make them ahead of time.
How should I store my leftover Keto Fish Tacos?
If you have leftovers I suggest storing each component in a separate airtight container in the refrigerator for up to 4 days. Reheat by warming in the oven or in a skillet. I do not recommend freezing.
Last thoughts about Easy Keto Fish Tacos
I know I have talked about being raised in Southern California before, and I have talked about my
obsession err love for Mexican food.
But I am gonna keep it ? with ya and admit that I did not have my first fish taco until I was well into my teens.
Maybe it was the midwest in me, but I just thought fish + taco = no thank you!
A friend got me to try them (she also got me to try sushi which is another of my addictions) and when I tell you the skies opened and the rainbows and unicorns came out…..
OK well, that is a lie, but it sure felt like that!
At that point, I became a regular customer at Rubio’s and as soon as my kids were old enough they were too. So if you have ever had a Rubio’s fish taco you know what I am talking about and also know what I was shooting for here.
This recipe is a 10 out of 10 on the deliciousness and memory scale!!
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