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Mexican-Style Keto Fish Tacos: A Low-Carb Flavor Explosion - Fusion of Flavors
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fish tacos

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Mexican-Style Keto Fish Tacos: A Low-Carb Flavor Explosion

Summary

These Mexican-style Keto Fish Tacos offer a refreshing and healthy lunch option that's packed with flavors and nutrients. Within an hour, you can enjoy a meal that celebrates the vibrant essence of Mexican coastal cuisine, tailored to fit a ketogenic lifestyle. Enjoy and savor every bite!

20

Prepation Time

20

Cook Time

- - -

Resting Time

40

Total Time

Course

Cuisine

4

tacos Serving

310 kcal

Calories

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These Mexican-style Keto Fish Tacos offer a refreshing and healthy lunch option that's packed with flavors and nutrients. Within an hour, you can enjoy a meal that celebrates the vibrant essence of Mexican coastal cuisine, tailored to fit a ketogenic lifestyle. Enjoy and savor every bite!

Ingredients
 
 

Fish

  • 1.5 lbs white fish fillets such as cod or tilapia
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • Salt and pepper to taste

Cabbage Slaw

  • 2 cups green cabbage shredded
  • 0.5 cup red cabbage shredded
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp lime juice fresh
  • 2 tbsp mayonnaise
  • Salt and pepper to taste

Avocado Crema

  • 1 large ripe avocado
  • 0.25 cup sour cream
  • 2 tbsp lime juice fresh
  • 1 clove garlic minced
  • Salt to taste

Taco Assembly

  • 8 large Romaine lettuce leaves or other sturdy lettuce leaves
  • Lime wedges for serving

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Pat the fish fillets dry with paper towels.
  • In a small bowl, mix together olive oil, smoked paprika, ground cumin, garlic powder, chili powder, salt, and pepper.
  • Brush the spice mixture onto both sides of the fish fillets.
  • Place the fillets on a baking sheet lined with parchment paper.
  • Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
  • In a large bowl, combine shredded green cabbage, shredded red cabbage, and chopped cilantro.
  • In a small bowl, whisk together lime juice and mayonnaise.
  • Pour the dressing over the cabbage mixture and toss to combine.
  • Season with salt and pepper to taste. Set aside.
  • In a blender or food processor, combine the avocado, sour cream, lime juice, minced garlic, and salt.
  • Blend until smooth and creamy. Adjust seasoning as needed.
  • Lay out the Romaine lettuce leaves on a serving platter.
  • Divide the baked fish fillets among the lettuce leaves, breaking the fish into pieces if needed.
  • Top with a generous amount of cabbage slaw.
  • Drizzle with avocado crema.
  • Serve with lime wedges on the side for an extra burst of flavor.
fish tacos

Nutrition Per Serving

310

Calories

10

Carbohydrates

30

Protein

17

Fat

3

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

70

Cholesterol

300

Sodium

900

Potassium

6

Fiber

2

Sugar

700

Vitamin A

45

Vitamin C

85

Calcium

2.5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This dish is not only delicious but also aligns perfectly with the ketogenic diet. The fish provides high-quality protein and essential omega-3 fatty acids, which are excellent for heart health. The cabbage and avocado contribute vital nutrients and fiber, while the lime juice and cilantro enhance digestion. By using lettuce leaves instead of traditional tortillas, this recipe keeps the carbohydrate content low, making it ideal for those on a keto diet.

Special Tip

To enhance the fish's flavor and ensure it remains moist, marinate the fillets in the spice mixture for at least 20 minutes prior to baking. This allows the spices to deeply penetrate the fish, making each bite more flavorful.

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