Flavor Fiesta! Keto Low-Carb Fish Tacos with Almond Flour Tortillas & Cabbage Slaw for Dinner

Taco night just got a whole lot healthier and keto-friendly! Say goodbye to carb-heavy tortillas and hello to these incredibly delicious Low-Carb Fish Tacos featuring tender, flaky fish nestled in soft almond flour tortillas and topped with a vibrant, crunchy cabbage slaw. This recipe delivers all the satisfying flavors of traditional fish tacos without the guilt, making it the perfect light yet fulfilling dinner for anyone following a ketogenic or low-carb lifestyle.

Why These Low-Carb Fish Tacos are a Keto Dinner Winner:

• Low in Carbs: Almond flour tortillas significantly reduce the carbohydrate count compared to traditional corn or flour tortillas.   
• Lean Protein: Flaky white fish provides a fantastic source of lean protein, essential for satiety and muscle health.   
• Healthy Fats: Almond flour and avocado (often used in the slaw dressing) contribute healthy fats, a cornerstone of the keto diet.
• Packed with Flavor & Texture: The combination of seasoned fish, soft tortillas, and crunchy slaw creates a delightful explosion of taste and texture.
• Quick & Customizable: This recipe is relatively quick to prepare and allows for easy customization of seasonings and toppings.

Ready to dive into a flavorful and keto-friendly dinner? Here's how to make these amazing Low-Carb Fish Tacos:

• Yields: 4-6 servings (makes about 8-12 tacos)
• Prep time: 25 minutes
• Cook time: 15-20 minutes

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Ingredients:

For the Low-Carb Almond Flour Tortillas:

• 2 cups blanched almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 large eggs
• 2 tablespoons olive oil or avocado oil
• 2-4 tablespoons warm water (if needed)

For the Fish:

• 1.5 lbs white fish fillets (cod, tilapia, snapper, or mahi-mahi), cut into 1-inch pieces
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

For the Keto Cabbage Slaw:

• 4 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise (full-fat)
• 2 tablespoons lime juice
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon keto-friendly sweetener (optional)
• Salt and pepper to taste

Optional Toppings:

• Sliced avocado or guacamole
• Keto-friendly salsa
• Sour cream (full-fat) or Greek yogurt
• Chopped red onion
• Pickled jalapeños

Instructions:

Make the Almond Flour Tortillas: 

• In a large bowl, whisk together the almond flour, salt, and baking powder. In a separate bowl, whisk the eggs and olive oil. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. If the dough seems too dry, add warm water one tablespoon at a time until it comes together.

Roll and Cook the Tortillas: 

• Divide the dough into 8-12 equal balls. Place each ball between two pieces of parchment paper and roll it out thinly into a tortilla shape (about 6-7 inches in diameter). Heat a dry skillet or griddle over medium heat. Carefully peel off the top parchment paper and place the tortilla on the hot skillet. Cook for 1-2 minutes per side, or until lightly golden brown and slightly puffed. Keep the cooked tortillas warm in a clean kitchen towel.

Prepare the Fish: 

• In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.

Cook the Fish: 

• Heat a skillet over medium-high heat. Add the seasoned fish and cook for 3-5 minutes per side, or until cooked through and flaky. You can also bake the fish at 400°F (200°C) for 10-12 minutes, or until cooked through.

Make the Keto Cabbage Slaw: 

• In a large bowl, combine the shredded green cabbage, red cabbage, and cilantro. In a small bowl, whisk together the mayonnaise, lime juice, olive oil, keto-friendly sweetener (if using), salt, and pepper. Pour the dressing over the cabbage mixture and toss well to combine.

Assemble the Tacos: 

• To assemble the tacos, place a few pieces of cooked fish in the center of an almond flour tortilla. Top with a generous amount of the keto cabbage slaw and any other desired keto-friendly toppings.

Serve: 

• Serve the Low-Carb Fish Tacos immediately and enjoy!

Tips and Variations:

• Spice it Up: Add a pinch of cayenne pepper to the fish seasoning or a few drops of hot sauce to the slaw dressing for extra heat.
• Different Fish: Feel free to use other types of firm white fish like cod, snapper, or mahi-mahi.
• Lime Crema: For an extra creamy and tangy topping, whisk together full-fat sour cream or Greek yogurt with lime juice, a pinch of garlic powder, and salt.
• Avocado Crema: Blend avocado with lime juice, a little water, and salt for a smooth and healthy topping.
• Make Ahead: The cabbage slaw can be made a few hours in advance and stored in the refrigerator. Cook the fish and tortillas just before serving for the best texture.

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A Guilt-Free Taco Night Delight:

These Low-Carb Fish Tacos with almond flour tortillas and a refreshing cabbage slaw are a fantastic way to enjoy a satisfying and flavorful dinner while staying true to your keto goals. The combination of tender fish, soft tortillas, and crunchy slaw is a textural and taste sensation that will have you looking forward to taco night all week long! So, gather your ingredients and get ready for a delicious and guilt-free fiesta!