Missing Taco Tuesdays since starting your keto diet? Don't worry! Our Keto Fish Tacos recipe brings all the fun back to your plate. Think about the flavor of fresh salmon, vibrant salsa, and a hint of spicy mayo, all tucked inside a crisp butter lettuce leaf instead of a carb-loaded tortilla. It's the traditional Mexican dish you adore, but with a healthy and tasty twist that aligns perfectly with your keto lifestyle!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🌮 Ingredients for this keto fish tacos recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Fish Tacos: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with low carb fish tacos?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making these lettuce fish tacos is incredibly easy and requires only 20 minutes. First, you season the salmon fillets with spices, then cook them in a cast-iron skillet until they're perfect. After that, you chop them into small cubes. Next, you whip together a flavorful salsa and some spicy mayo. Finally, you assemble everything in lettuce leaves, and your scrumptious keto-friendly tacos are all set to savor!
Chef's note
Don't hesitate to make these crispy fish tacos your own! If you have some leftover grilled zucchini from dinner, chop it and add it to your salsa. Or use crunchy iceberg lettuce instead of butter lettuce. Making these simple changes can add a unique touch to your dish, so feel free to experiment and see what you like best!
🌮 Ingredients for this keto fish tacos recipe
Here's what you'll need for the keto salmon tacos recipe:
Salsa
Spicy mayo
Ingredient substitutions
Swapping ingredients? Here's a list of some tasty alternatives:
Additional ingredients
Want to jazz up your fish tacos with butter lettuce even more? Check out these extra ingredients you can add to your keto-friendly dish:

Cooking tools required
To make this keto salmon tacos recipe, you'll need the following tools:
Tools substitute options
How to make Keto Fish Tacos: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients and measure them.
- Dry the salmon filets with a paper towel.
- Rinse the avocado, cucumber, jalapeños, and lettuce leaves, and pat them dry.
- Dice the avocado, cucumber, jalapeño, and red onion for the salsa.
Cooking instructions
Sear the salmon fillets
- Coat both sides of the salmon filets with sugar-free blackening spices evenly.
- Heat avocado oil in a 10.5″ cast iron skillet over medium-high heat.
- Once the skillet is hot, lay the spice-rubbed salmon, skin side down, in the pan.
- Sear for 5 minutes until the skin crisps and easily lifts from the skillet.
- Flip the salmon and cook for 4 more minutes for a medium finish.
- Remove the fillets from the skillet and dice them into 2" cubes.
Prepare the salsa
- In a bowl, mix the diced avocado, cucumber, jalapeño, red onion, and minced cilantro.
- Add lime juice and sea salt for flavor.
Prepare the spicy mayo
- Mix mayonnaise, lime juice, and chili powder in a small bowl.
- Set aside to allow the flavors to blend.
Assemble the tacos
- Place two butter lettuce leaves together to form taco shells.
- Fill each one with seared salmon cubes and a spoonful of homemade salsa.
- Drizzle your spicy mayo over the top of each taco and serve.
Chef's pro tip
Make sure to heat the skillet and oil properly before cooking your salmon. You'll know it's ready when the fillet sizzles as soon as it touches the pan. Sear the skin side for 5 minutes to get it crispy, then cook the other side for just 3-4 minutes. This timing helps keep the fish tender and juicy, even if it continues to cook a little after you take it off the heat.
What to serve with low carb fish tacos?
Looking for what to pair with your low-carb salmon tacos? They're already a hit on their own, but if you want to create a bigger meal, here are some tasty ideas:
How to make it healthier
Here's how you can make this keto taco recipe even healthier:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
- Refrigerator: Store the cooked salmon, prepared salsa, spicy mayo, and lettuce wraps in separate airtight containers. The salmon, salsa, and mayo can be kept for 3-4 days, while the lettuce should be used within 1-2 days.
Reheating instructions
Avoid reheating the salsa, mayo, and lettuce wraps, as these ingredients are best enjoyed fresh and crisp from the refrigerator. The cooked salmon cubes can be reheated and even used in fresh salads.
Recipe wrap-up and conclusion
These Keto Fish Tacos are not just perfect for lunch and dinner, but they also make a charming addition to a bright brunch. They encapsulate the spirit of traditional Mexican tacos but with a refreshing twist that aligns with your keto lifestyle.
So, if you find yourself missing the taste of classic tacos, don't hesitate to try these low-carb options. We encourage you to whip them up and then share your cooking experience with us. Your culinary adventure is waiting, and we're excited to hear all about it!
Frequently asked questions
📖 Recipe

Keto Fish Tacos
Ingredients
- 10 ounces salmon
- 1 tablespoon avocado oil
- 1 tablespoon blackening spices sugar free
- 8 butter lettuce leaves
Salsa:
- 1 avocado diced
- ½ cup diced cucumber
- 1 jalapeño minced
- ¼ cup diced red onion
- 2 tablespoons minced cilantro
- 2 tablespoon lime juice
Spicy Mayo:
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
Instructions
Sear the salmon fillets
- Coat both sides of the salmon filets with sugar-free blackening spices evenly.
- Heat avocado oil in a 10.5″ cast iron skillet over medium-high heat.
- Once the skillet is hot, lay the spice-rubbed salmon, skin side down, in the pan.
- Sear for 5 minutes until the skin crisps and easily lifts from the skillet.
- Flip the salmon and cook for 4 more minutes for a medium finish.
- Remove the fillets from the skillet and dice them into 2" cubes.
Prepare the salsa
- In a bowl, mix the diced avocado, cucumber, jalapeño, red onion, and minced cilantro.
- Add lime juice and sea salt for flavor.
Prepare the spicy mayo
- Mix mayonnaise, lime juice, and chili powder in a small bowl.
- Set aside to allow the flavors to blend.
Assemble the tacos
- Place two butter lettuce leaves together to form taco shells.
- Fill each one with seared salmon cubes and a spoonful of homemade salsa.
- Drizzle your spicy mayo over the top of each taco and serve.
Kerry says
What are blackening spices?
Alex Lester says
This is what we use -> https://amzn.to/3SAKdrb
Rhonda says
I made this tonight and was absolutely delicious! Thanks so much!
Susie says
You gotta try K-38 Taco stand in Baja California. It’s about 45 min south of the border (San Diego/Tijuana)
The best! Say hi to Roberto and the familia if you get there