Keto Fish Tacos
2.2g
Net Carbs
11.8g
Protein
7.7g
Fat
8.6g
Fiber
153
Calories
Cooking tip: We love the idea of making this recipe your own by substituting your favorite white fish for the tilapia. Just be sure to adjust cooking time to ensure fully cooked fish and note that different fish have slightly different amounts of protein. Another option for individualizing this recipe is to adjust the taco sauce to your taste preference by using more or less hot sauce which will not significantly change the net carbs.
Ingredients:
- 1 pound raw tilapia
- 1 teaspoon salt, divided
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 tablespoon canned chipotle chile peppers, in adobo sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Tabasco hot sauce
- 1 cup (70g) shredded red cabbage
- 1 fresh (136g) avocado
- 1 fresh (62g) roma tomato
- 1/4 cup (40g) chopped red onion
- 1/4 cup (4g) fresh cilantro leaves
- 1 fresh lime
- 3 ounces queso cotija cheese
- 12 zero net carb tortillas, original
Directions:
- Heat grill over medium-high flame (375°F to 450°F).
- Rinse tilapia filets, pat dry with paper towels, and allow to come to room temperature.
- In a small bowl, combine 1/2 teaspoon salt, chili powder, cumin and pepper. Sprinkle evenly over both sides of each fish filet. Drizzle each fish filet evenly with olive oil. Grill over indirect heat for 3-4 minutes, until it releases from grates. Flip and grill another 3-4 minutes, until fish reaches an internal temperature of 145°F. Remove from grill and allow to rest.
- While the fish is cooking, make the taco sauce. In a medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, minced chipotle in adobo, garlic powder, 1/2 teaspoon salt, and hot sauce until evenly combined. Set aside until needed.
- Place thinly sliced cabbage, chopped or sliced avocado, diced tomato, diced red onion, cilantro leaves, and lime wedges on a serving plate alongside cooked fish, crumbled or grated cotija cheese and tortillas. Fill each tortilla evenly with ingredients; about 1.1 ounces cooked fish, 6 grams cabbage, 11 grams avocado, 5 grams tomato, 3 grams onion, 1 teaspoon cilantro, 1/4 ounce cheese and 2 teaspoons taco sauce. One taco as described is one serving.
