These keto fish tacos are crispy, flakey, and incredibly flavorful! Then, serve with a creamy chipotle fish sauce, slaw, and fresh tomato-avocado salsa all wrapped in a soft keto tortilla for the ultimate taco experience.
There's just something so delicious and crave-worthy about the crispy, flakey goodness of fried fish wrapped in a soft keto tortilla with crispy slaw, creamy fish sauce, and super bright and fresh avocado-tomato salsa!
While this recipe can be made any time of year, this recipe is especially perfect to make in the summertime when gardens and markets are full of fresh produce and tomatoes.
This recipe is full of fresh summertime flavor and texture, and it's one of my family's favorite recipes - along with these BBQ Ribs and Cilantro Lime Chicken!
Ingredients
This recipe consists of 4 parts:
- crispy fish
- tomato salsa
- keto fish sauce
- low-carb tortillas and slaw
And even though this recipe has a lot of ingredients, they are actually easy to make and can be made ahead of time!
The crispy, fried fish
For the fish you will need:
- Fish - I recommend using Cod or Alaska Pollock Loins because they have a mild taste and are sturdy without falling apart, but feel free to use any mild fish that you prefer.
- Blanched Almond Flour - Low-Carb flour used for breading.
- Pork Rinds - My favorite gluten-free keto breadcrumbs substitute! Just be sure to crush them very finely, otherwise, they will have trouble sticking to the fish.
- Sea Salt, Garlic Powder, Chili Powder, & Cayenne - Spices used for flavor.
- Eggs - Used to bind the breading to the fish.
- Oil - For frying. I recommend avocado oil because it has a high smoke point.
Tomato-avocado salsa
Here are the fresh tomato avocado salsa ingredients:
- Tomatoes - I prefer grape tomatoes cut in half or quarters because they release less water.
- Avocado - Choose one that is firm with a slight give.
- Cilantro - Be sure to use fresh, not dried! Or if you don't like cilantro, feel free to leave it out.
- Jalapeno - Optional, remove seeds and veins for less heat.
- Red Onion - Optional, adds flavor.
- Salt & Pepper - Seasonings
- Lime Juice - Adds acidity and brightens up the flavor.
Fish sauce
For the flavorful fish sauce, you will need the following:
- Mayonaisse - Use a mild-tasting real mayo, such as this clean homemade 5-minute mayo. Veganaise and Sir Kensington are also good choices.
- Sour Cream - For dairy-free and/or paleo, use coconut cream.
- Chipotle Peppers In Adobo Sauce - Adds TONS of great flavor! Find it on the Mexican food aisle in a small can.
- Lime Juice - Adds acidity and brightens the flavor.
- Cumin - Adds flavor.
Keto tortillas and slaw
The tortillas: I always use these soft and flexible keto flour tortillas for my low-carb fish tacos. They are easy to make and always turn out perfect.
Or if you prefer store-bought, I love Siete Tortillas. They are paleo and low-carb, but not necessarily keto.
The slaw: For the slaw, simply shred half a head of cabbage or use store-bought cole slaw 👍
Easy instructions
Step #1: In a medium-sized bowl, mix together all of the tomato avocado salsa ingredients. Set aside.
Step #2: In a separate bowl, mix together the keto fish sauce ingredients. Set this aside also.
Step #3: Dredge the fish in eggs, then a mixture of crushed pork rinds, almond flour, and seasonings. Fry until golden and set aside.
Step #4: Serve the crispy fish, salsa, sauce, and slaw in a soft keto tortilla.
💭Tip: Be sure to crush the pork rinds very finely or they will not stick to the fish very well. I prefer to crush them in a food processor.
How to serve
These keto tacos are filling and can be served on their own, or they also go great with a side of cauliflower rice or coleslaw.
And don't forget the drinks! I always serve mine with mojitos!
Just be sure to use powdered allulose for the sweetener and replace the soda with diet soda or sparkling water to make the mojito low-carb 👍
Or if you're looking for more recipes, this Baked Teriyaki Salmon from A Pinch Of Megnut and this Grilled Lobster Tail from Wholesome Yum looks absolutely delicious too!
Frequently asked questions
No, fish tacos are not usually keto-friendly. While an unbattered fish taco served on a small corn tortilla is fairly low in carbs, typically having around 12 to 15 net carbs, a battered and fried fish taco usually has around 30 net carbs. However, this recipe uses low-carb breadcrumbs for the batter and keto tortillas, coming in at only 4 net carbs per taco!
To make this recipe paleo and/or dairy-free, simply use coconut cream instead of sour cream and use paleo tortillas.
Substitutions
- For dairy-free and/or paleo, use coconut cream instead of sour cream and paleo tortillas. For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. I like Sprouts, Thai Kitchen, and Native Forest brands. Other brands may not separate well or leave an aftertaste. If the coconut cream is too hard, simply microwave it for a few seconds or until it's soft but not melted.
- If you don't like cilantro, feel free to leave it out.
Variations
- For fish taco bowls, replace the tortilla with cauliflower rice as a base or a mix of cauliflower rice and green lettuce. Then, top with the crispy fish, salsa, cabbage, or cole slaw, and then drizzle the chipotle fish sauce over the top. If the sauce is too thick, thin it out with water as needed.
- For keto shrimp tacos: Replace the fish with the following recipe: Heat 2 Tbsp. of oil over medium-high heat. Then add the shrimp in a single layer (do not crowd - cook in batches if needed) and season with salt, pepper, and paprika. Cook for about 1 minute then turn the shrimp over with a spatula or tongs. Then season the other side of the shrimp and cook an additional 2 minutes or until cooked through. Do not overcook the shrimp or it will be rubbery.
Storage instructions
- Store & Meal Prep: Store the salsa, taco sauce, and slaw separately in the fridge for up to 2 days. Don't add the chopped avocado to the salsa until just before serving so it stays green and fresh. Store the fried fish in the freezer for 1 to 2 months.
- Reheat: Reheat leftover fish on a baking sheet in a 350-degree oven for 15 to 20 minutes or until heated through. Do not thaw before reheating.
Top tips
- Don't add the chopped avocado to the salsa until just before serving so it stays green and fresh.
- The salsa makes quite a bit, so feel free to cut the recipe in half. Or a few days later, serve the leftover salsa with keto cilantro lime chicken.
- Be sure to crush the pork rinds very finely, or they will not stick to the fish very well. I prefer to crush them in batches in a food processor.
- Be sure to use a mild-tasting mayo such as this homemade 5-minute mayo. Sir Kensington and Veganaisse are also good choices.
- If you need to use more than two batches to fry the fish, you should start with fresh oil on the 3rd batch.
- Don't try to bread the fish as you fry - it will be a disaster! Save yourself the headache and bread all the fish before you start frying.
- Cut the fish at a diagonal so it fits more easily into the tacos!
If you’ve tried these Low-Carb Keto Fish Tacos, please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Fish Tacos With Slaw
Ingredients
Tomato-Avocado Salsa:
- ½ cup Grape or Cherry Tomatoes - chopped or halved
- 1 Avocado - pitted and diced
- ½ bunch Cilantro - chopped (about ½ C)
- 2 tsp. Lime Juice
- 2 Tbsp. Red Onion - finely chopped, optional
- ¼ teaspoon Sea Salt
- Black Pepper - to taste
- 1 Jalapeno - seeded and chopped, optional
Chipotle Fish Sauce:
- ¼ Cup Homemade Mayonnaise - or any mild flavored mayo
- ¼ Cup Sour Cream
- Juice of ½ Lime
- 1 -2 tsp. Chipotle Peppers In Adobo Sauce - chopped, removed seeds for a milder sauce
- ¼ tsp. Ground Cumin - more to taste
The Fish:
- ⅓ cup Avocado Oil - + more as needed for frying
- 4-6 Mild Flavored Fish Fillets - I recommend Cod or Alaska Pollock Loins
- 5 oz Pork Rinds - finely crushed
- ⅓ cup Blanched Almond Flour
- ½ tsp. Sea Salt
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- ¼ tsp. Cayenne Pepper - optional
- 2 large Eggs
The Rest:
- Keto Tortillas
- 2 cups Cabbage - shredded (or store-bought cole-slaw)
Instructions
- Place fish in cold water to thaw, if needed, and prepare the tomato avocado salsa (recipe below), chipotle fish sauce (recipe below), and keto tortillas (clickable link to the recipe is above). Set aside.
- Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches. Alternatively, place the pork rinds in a large resealable baggie, leaving it slightly vented, and crush with a rolling pin or mallet until very finely ground. Be sure they are very finely crushed or they will not stick well to the fish. Set aside.
- In a shallow bowl or dish combine the crushed pork rinds, almond flour, sea salt, garlic powder, chili powder, sea salt, and cayenne. Set aside.
- In a seperate bowl, whisk together the eggs.
- Cut the fish at a diagonal so it easily fits into the tacos. Then, use tongs to dredge the fish in the eggs. Then, dredge in the pork rind mixture and set aside on a plate.
- Heat around ⅛th to ¼ of an inch of oil in a heavy-bottomed pot or skillet over medium heat (I prefer using a cast-iron skillet). Use a thermometer to get it to 350 degrees. Do not get the oil over 400 degrees or the fish will burn.
- Once the oil is hot, place as many as will comfortably fit in the skillet and fry 2 to 3 minutes per side or until golden and cooked through. Set aside on a paper plate or on a cooling rack (place in a single layer to keep them crispy). Repeat until all the fish is cooked.
- Serve in a keto tortilla with chipotle fish sauce, tomato-avocado salsa, and shredded cabbage.
Tomato-Avocado Salsa:
- Combine tomatoes, onion, jalapeno, lime juice, cilantro, salt, and pepper in a large bowl. Cover and place in refrigerator for 1 to 2 days. Add the avocado just before serving.
Chipotle Fish Sauce:
- Combine all of the chipotle fish sauce ingredients in a bowl. Taste and adjust ingredients. Cover and place in the fridge for 2 to 3 days.
Add Your Own Notes
Video
Notes
- If you need to use more than 2 batches to fry the fish, you should start with fresh oil on the 3rd batch.
- Don't try to bread the fish as you fry - it will be a disaster! Save yourself the headache and bread all the fish before you start frying.
- Don't add the chopped avocado to the salsa until just before serving so it stays green and fresh.
- The salsa makes quite a bit, so feel free to cut the recipe or half. Or a few days later serve the leftover salsa with grilled pork chops or cilantro chicken.
- If you don't like cilantro, feel free to leave it out.
- Store: Store leftover fried fish in the freezer for 1 to 2 months.
- Reheat: Reheat leftover fish on a baking sheet in a 350-degree oven for 15 to 20 minutes or until heated through. Do not thaw before reheating.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Candelaria says
Fish sauce is the secret ingredient that takes my stir-fries to the next
level. The savory notes it brings are unmatched.
Christina says
I made this recipe and then couldn’t find it again to share with my family. I was so upset- this is fantastic! Especially love the Smokey adobo fish sauce- I make enough for leftovers because it’s amazing on everything. Thank you so much for sharing, my family loves this and it’s now bookmarked for future use!! SO GOOD!!
Cassidy says
Oh YAY, thank you!!! I'm so happy you found it again ☺️
XO,
Cassidy
Barbara says
We live 1 1/2 hours from a store, so had to do a little substitution, but followed pretty true. Thumbs up from my husband and I! He said, "These are really good!" Wasn't able to make the salsa, but so good with just the sauce and cabbage. I actually had pork rind panko, so super easy! Used Swai for the fish. Thank you for such a delicious keto recipe!
Cassidy Stauffer says
Oh YAY!!! I'm so happy you liked them, even with the substitutions😊
XO,
Cassidy
Wendy says
Fish tacos are my favorite summer dish! Can't wait to try your recipe!
Jen says
Wow Cassidy! I soooooo wish I could eat these right now! Fish tacos are one of my absolute favorites! And I love chipotle too! Lord willing, maybe I'll get to enjoy those flavors again - and if so, this will be my go-to recipe!
Wishing you all the best!
XO
Jen