Keto Fish Tacos

I love a good taco, c’mon who doesn’t? but these fish tacos are beyond good.  I don’t want to toot my own horn, but these are seriously among the top 5 best fish tacos I’ve ever eaten, and I’ve eaten a lot of tacos.  The seasoning of the fish and the salsa, THE SALSA, really are what take this taco recipe from ordinary to extraordinary.

I have searched  for years to find the ultimate fish taco restaurant.  So far the best I’ve found are from Mateo’s Mexican Grill in Tulum Mexico with an honorable mention to Torchy’s in Austin, TX and White Duck Taco Shop in Asheville, NC. Also Por Que No in Portland Oregon.

Sometime during this year of traveling in our RV, my wife and I have decided to spend some time in a few small(-ish) coastal towns in California, so I’m hoping to find another fish taco joint to add to the list, if you’re from that part of the world or anywhere really that has good fish tacos I’d love to hear your recommendations in the comment section below.  

I wanted to share this recipe with you guys without adding to the carb count so I served it a on a bed of butter lettuce, however if you want to make this a more traditional taco, check out this keto tortilla recipe (only 2 net carbs) and ready in 15 minutes!

Serves: 2Author: AlexPrint Recipe

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Keto Fish Tacos

These Keto Fish Tacos with blackened salmon and a quick cucumber avocado salsa are healthy, satisfying, and packed with healthy fats.

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

• 10 ounces salmon 
• 1 tablespoon avocado oil 
• 1 tablespoon blackening spices (sugar free) 
• 8 butter lettuce leaves 

Salsa:

• 1 avocado, diced
• 1/2 cup diced cucumber
• 1 jalapeño, minced
• 1/4 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

1. Rub the salmon with the spices. Heat the oil in a 10.5″ cast iron skillet over medium high heat, add the salmon to the pan skin side down once hot. Sear about 5 minutes until the fish easily releases from the bottom of the skillet and the skin is crispy, flip and continue to cook another 3-4 minutes for a medium cook. Remove and slice into 2″ cubes. 
2. In a medium bowl mix together all of the ingredients for the salsa. Season with salt to taste. For the sauce, mix the ingredients together in a small bowl or jar. 
3. To make the tacos place two butter lettuce leaves together then fill with salmon and salsa. 

calories

594

fat (grams)

47

carbs (grams)

14

net carbs

6

protein (grams)

34

Fiber

7

Created using The Recipes Generator