We have been having Taco Tuesday at our house practically religiously each week since my sons were toddlers. It’s a tradition that we look forward to – and we now will usually mix it up with the protein and condiments after a LONG run of turkey tacos for years and years. Since going keto, we keep the tradition going but with lettuce or low carb wraps for me — and this Low Carb Fish Tacos recipe is one of my favorites!
I usually make my keto fish tacos using flounder or sole – sometimes on Sundays at our Farmer’s Market I can pick up some super fresh Golden Sole which is our favorite low carb fish taco protein. You want to use a mild fish – and preferably not a heavy fish like salmon – so the flavors of the batter and toppings really come thru. I use coconut flour which is low carb and keto friend works perfectly for a light, crisp batter.
I’ve experimented with low carb tortillas and finally perfected a recipe which you’ll find here, however after frying the fish, I actually prefer mine wrapped in lettuce – either romaine or butter lettuce. We go crazy with the toppings – cheese, guacamole or fresh avocado, cilantro and onion, hot sauces, fresh diced tomato and more.
Low Carb Fish Tacos
- 2 medium tomatoes seeded and finely chopped
- 1 small red onion peeled and finely chopped
- 1 clove garlic minced
- 1/2 cup roughly chopped cilantro
- 1 jalape?o halved lengthwise, seeded and cut crosswise into half moons (optional)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 limes 1 halved and 1 cut into wedges
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon canned chipotle pepper finely chopped (optional)
- 1/2 cup coconut flour
- 1 1/2 teaspoons chili powder
- 1/2 cup heavy cream
- 1/4 cup avocado or coconut oil plus a splash more for greasing pan
- Pat of butter
- 1 pound flounder or any firm white-fleshed fish cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
- 12 whole lettuce leaves - preferably romaine or butter
- 2 cups shredded green cabbage
- A saucy hot sauce like Tapatio or Frank?s
- In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalape?o (if using).
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- In a medium bowl, mix together the coconut flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the heavy cream into another medium bowl, and place the fish into it.
- Pour 1/4 cup of the oil into a 12-inch frying pan and place over medium-high heat until it is about to smoke. Remove the fish pieces from the heavy cream bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt.
- Repeat with the remaining fish.
- Fill each lettuce leaf with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage.
- Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.