These keto fish tacos are crispy, flakey, and incredibly flavorful! Then, serve with a creamy chipotle-lime sauce, slaw, and fresh tomato-avocado salsa all wrapped in a soft keto tortilla for the ultimate taco experience.
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.
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.