Low Carb Baja Fish Tacos

Say hello to guilt-free indulgence with **Low Carb Baja Fish Tacos**, a flavorful twist on the classic favorite that's perfect for keto and low-carb diets. This recipe swaps traditional tortillas for crisp and refreshing lettuce leaves, making it a light and nutritious option without sacrificing taste. Succulent cod fillets are coated in a well-seasoned almond and coconut flour batter, then pan-fried to golden perfection for a crispy, protein-packed bite. Topped with creamy avocado slices, vibrant red cabbage, and fresh cilantro, each taco bursts with bold flavors and textures. Finished with a squeeze of zesty lime, these Baja-inspired tacos are easy to prepare in just 30 minutes and make the ultimate low-carb lunch or dinner. Perfect for anyone looking for a healthy, gluten-free alternative to classic tacos!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound Cod fillets
• 0.5 cup Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Cayenne pepper
• 1 large Egg
• 0.5 cup Heavy cream
• 8 large Lettuce leaves (such as Romaine or butter lettuce)
• 1 large Avocado
• 1 cup Red cabbage, thinly sliced
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime, cut into wedges
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Begin by slicing the cod fillets into finger-width strips, ensuring they are evenly sized for uniform cooking.

Step 2

In a shallow bowl, combine almond flour, coconut flour, baking powder, garlic powder, ground cumin, cayenne pepper, salt, and black pepper. Mix well to create the seasoned flour mixture.

Step 3

In a separate bowl, whisk together the egg and heavy cream until well combined.

Step 4

Dip each piece of fish into the egg mixture, allowing any excess to drip back into the bowl, then coat the fish thoroughly in the seasoned flour mixture. Place coated fish pieces onto a plate.

Step 5

Heat olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add the fish pieces in batches, ensuring not to overcrowd the pan.

Step 6

Cook the fish for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the cooked fish from the skillet and rest them on a plate lined with a paper towel to absorb excess oil.

Step 7

Prepare the taco assemble by laying out the lettuce leaves on a serving platter.

Step 8

Slice the avocado and arrange it on the lettuce leaves, followed by a few strips of cooked fish, a generous helping of red cabbage, and a sprinkle of chopped cilantro.

Step 9

Serve the tacos with lime wedges on the side for squeezing over, adding a burst of freshness.

Step 10

Enjoy these refreshing and easy-to-make Low Carb Baja Fish Tacos straight away!

Nutrition Facts

Serving size	(1380.2g)

Amount per serving	% Daily Value*
Calories	1967.7

Total Fat 139.0g	0%
Saturated Fat 41.1g	0%
Polyunsaturated Fat 8.2g
Cholesterol 534.6mg	0%
Sodium 2155.0mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 43.3g	0%
Total Sugars 14.5g
Protein 115.1g	0%

Vitamin D 235.2IU	0%
Calcium 462.0mg	0%
Iron 13.4mg	0%
Potassium 4300.4mg	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: 61.9%

Protein: 22.8%

Carbs: 15.3%