These paleo and keto fish tacos or fish taco bowls are crispy, flakey, and incredibly flavorful! Then, serve with a creamy chipotle-lime sauce and top with fresh tomato-avocado salsa and cabbage wrapped in a keto tortilla for the ultimate taco experience.
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.
Use tongs to dredge the fish in the eggs. Then, dredge in the pork rind mixture and set aside on a plate.
Heat ½ 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-lime sauce, tomato-avocado salsa, and shredded cabbage.
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.
Combine all of the chipotle-lime sauce ingredients in a bowl. Taste and adjust ingredients. Cover and place in the fridge for up to 3 days.
For coconut cream, place full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I prefer Sprouts, Thai Kitchen, and Native Forest brands. Other brands may not separate as well or leave an aftertaste but these are 3 brands I know will work well for this recipe.
If you need to use more than 2 batches to fry the fish, you should start with fresh oil on the 3rd batch.
If the coconut cream is too hard to stir, place it in a small, microwavable bowl and microwave for a few seconds or until soft but not melted.
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.
For Fish Taco Bowls, omit the tortilla and put everything over lettuce or cauliflower rice. I prefer cauliflower rice or a combination of the two.
If you're not dairy-free, you can replace coconut cream with sour cream.
For Shrimp: If you prefer shrimp, heat 2 tablespoon 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.