Keto Fish Tacos Or Bowls

These paleo, whole30, and/or keto fish tacos or fish taco bowls are lightly seasoned, breaded, and baked with a creamy chipotle-lime sauce and topped with fresh pineapple salsa and cabbage.  They're bursting with fresh summer produce and full of flavor and texture.

Keto Fish Tacos Or Bowls


4  people


37 minutes


Pineapple Salsa: Pineapple Grape or Cherry Tomatoes Avocado Bunch Cilantro Chipotle-Lime Sauce: Homemade Mayonnaise Coconut Cream Sugar of Choice or Honey

Start by placing the fish in cold water to thaw. This takes about 30 minutes - not long at all. Then cut them into strips and coat with lime juice.


Dredge the fish in almond flour mixed with sea salt, chili powder, and cayenne (optional). Then bake at 500 degrees for 5 minutes, flip, and cook 2 more minutes.



For the pineapple salsa, simply mix a chopped and cored pineapple, chopped tomatoes, lime juice, cilantro, and salt.


For the sauce, mix ½ cup of mayo, ½ cup coconut cream, lime juice, chili powder, and cumin. Then, thin out with water as needed.