Mouthwatering Keto Fish Tacos with Spicy Green Sauce
A great recipe is like a good book or movie; you can go back to it again and again because it brings you so much joy. It’s tremendously convenient too, being able to shop ahead makes it easier to plan and remain in ketosis. My new dish can be broken down into four elements that combine at the end to create the perfect keto-friendly combo. The crunch from the cabbage and cucumber works well with the freshness of the fish, tanginess of the jalapeno sauce and warmth of the soft taco. These tasty protein-heavy fish tacos provide an element of fun while they tame your taste-buds.
Fresh Flavor Is The Secret
If you think of Mexican cuisine vibrant thoughts come to mind. It’s like their cooking comes from a place of love and extreme flavor. Colorful foods, earthy carbs, and fresh seafood create a tapestry of flavor and texture that is unique to the region. The foods also fit so well with keto-friendly cooking, avocado (1), and fresh leafy green vegetables are just a few excellent sources of protein and healthy fats that are celebrated in Mexican cuisine. Begin by marinating your fish, I suggest using something fresh and tasty like tilapia or cod, cut the fish into 1-inch pieces and add olive oil, salt, pepper, and taco seasoning. Then put it in the fridge for at least 30 minutes so that the flavor develops.
Jalapeno is one of the most underrated peppers that exists. It’s so loaded with tang and freshness that it makes any sauce pop. To make the fish taco sauce, start by cooking some diced white onion with a little garlic. Once the onions are translucent, take them off the heat and add it to a blender with some grapeseed or olive oil, jalapenos, and salt and pepper to taste. Once the sauce appears creamy stop the mixer and put it aside until later on. Once you’ve got the sauce ready, turn the oven on to 425°F and stick the fish when it’s hot enough. Place the fish on a baking sheet lined with parchment paper and bake for 10-12 minutes.
Now it’s time to build your tacos. Take the fish out and warm the low-carb tacos just until they’re heated through enough. Prepare your red cabbage, cucumber, and green onion. Cruciferous vegetables like cabbage are great for keto-friendly cooking; they’re loaded with vitamins, minerals, fiber, antioxidants and have been shown to aid in cancer prevention. (2) Add your fish and veg to the taco, don’t forget about the sauce, and enjoy yourself.
More Good Keto Taco Recipes
- Keto Taco Stuffed Peppers
- Keto Taco Seasoning Spice Mix
- Keto Taco Pie
- Keto Taco Salad
- Keto Chicken Caesar Salad Tacos
- Keto Taco Casserole
- Keto Shrimp Tacos
- Keto Crockpot Chicken Tacos
- Keto Cheese Taco Shells
- Keto Crockpot Taco Soup
Keto Fish Tacos with Spicy Green Sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
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For the green sauce:
4 oz drained picked jalapeno
¼ yellow onion, chopped
2 garlic cloves, minced
½ cup grape seed oil or light olive oil
salt to taste
For the fish tacos:
4 tbs olive oil
1 ½ tbsp homemade or store bought taco seasoning
1 lb firm fish fillets (cod or tilapia), cut into 1 inch pieces
salt, black pepper to taste
The rest of ingredients:
4 low carb tortillas
1 cup sliced red cabbage
1 cucumber, pealed and diced
2 green onions, sliced
- In a bowl place the fish, olive oil and taco seasoning and toss to coat.
- Season with salt and black peeper to taste.
- Marinate for 30 minutes.
- To make the sauce, heat 1 tbsp of oil in a small pan over medium heat.
- Add the onion and cook until translucent.
- Add the garlic and cook for 30 seconds.
- Remove from the heat.
- Place the onions, picked jalapeno and remaining oil in blender and blend until smooth and creamy.
- Season with salt to taste and set aside.
- Preheat oven to 425°F.
- Place the fish on a baking sheet lined with parchment paper.
- Bake in preheated oven for 10-12 minutes.
- Serve warm in tortillas with red cabbage, cucumber, green onion and green sauce.
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