Keto Baja Fish Tacos

Dive into these vibrant and low-carb **Keto Baja Fish Tacos**, a guilt-free twist on the classic coastal favorite! Perfectly seasoned white fish fillets, coated in a crispy almond and coconut flour crust, are pan-fried to golden perfection and nestled in soft keto-friendly tortillas. Topped with a zesty red cabbage slaw infused with lime, cilantro, and a touch of jalapeño heat, these tacos are bursting with fresh, bold flavors. Creamy avocado slices and a squeeze of lime elevate every bite, offering the ultimate balance of textures and tastes. Ready in just 35 minutes, this recipe is ideal for a quick yet satisfying weeknight dinner that keeps your keto goals on track. Get ready to transport your taste buds to Baja bliss!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound White fish fillets (such as cod or tilapia)
• 1 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 large Eggs
• 4 tablespoons Avocado oil
• 8 Keto-friendly tortillas
• 2 cups Red cabbage, thinly sliced
• 0.5 cup Mayonnaise
• 2 tablespoons Lime juice
• 2 tablespoons Chopped fresh cilantro
• 1 small Jalapeño, finely chopped
• 2 Avocados, sliced
• 1 Lime wedges

Directions

Step 1

Preheat your oven to 200°F (93°C) and place a baking sheet inside to keep cooked fish warm.

Step 2

Cut the fish fillets into 8 equal pieces to fit your tortillas.

Step 3

In a shallow dish, mix together the almond flour, coconut flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 4

In another bowl, beat the eggs.

Step 5

Dip each piece of fish into the beaten eggs, allowing any excess to drip off, then coat in the flour mixture, pressing the flour onto the fish to adhere.

Step 6

Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the fish pieces in batches, cooking for about 2-3 minutes per side or until golden brown and cooked through. Transfer cooked fish to the warm oven.

Step 7

In a medium bowl, mix together the sliced red cabbage, mayonnaise, lime juice, cilantro, and jalapeño. Add salt and pepper to taste.

Step 8

To assemble the tacos, warm the keto-friendly tortillas in a dry skillet over medium heat for about 30 seconds per side.

Step 9

Place a piece of fish in each tortilla. Top with a generous helping of cabbage slaw and a few slices of avocado.

Step 10

Serve with lime wedges on the side for squeezing over the tacos just before eating.

Nutrition Facts

Serving size	(1833.1g)

Amount per serving	% Daily Value*
Calories	3813.8

Total Fat 278.0g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 761.8mg	0%
Sodium 3592.3mg	0%
Total Carbohydrate 163.1g	0%
Dietary Fiber 77.7g	0%
Total Sugars 19.6g
Protein 198.6g	0%

Vitamin D 989.2IU	0%
Calcium 1010.5mg	0%
Iron 18.5mg	0%
Potassium 4603.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 20.1%

Carbs: 16.5%