Keto Fish Tacos Recipe

Name: Keto Fish Tacos
Prep time: 30M
Cook time: 8 min
Total time: 38 min
Yield: 12
Ingredients: 1 raw tilapia Canadian Nutrient File; 1 table salt USDA; 0.5 chili powder, 036800328198, organic Red Monkey; 0.25 ground cumin, 036800328228, organic Red Monkey; 0.25 black pepper, ground USDA; 2 olive oil USDA; 0.25 sour cream FNDDS; 0.25 mayonnaise USDA; 1 lime juice, unsweetened USDA; 1 canned chipotle chile peppers, in adobo sauce Hormel; 0.5 garlic powder USDA; 0.25 Tabasco hot sauce FNDDS; 1 fresh red cabbage USDA; 1 fresh avocado USDA; 1 fresh roma tomatoes USDA; 0.25 fresh red onion USDA; 0.25 fresh cilantro, leaves USDA; 1 fresh lime FNDDS; 3 queso cotija cheese FNDDS; 12 zero net carb tortillas, original Mission

2.2g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:Mexican
Cook Time: 8 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

11.8g

Protein

7.7g

Fat

8.6g

Fiber

153.2cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 lb raw tilapia Canadian Nutrient File
1 tsp table salt USDA
0 1/2 tsp chili powder, 036800328198, organic Red Monkey
0 1/4 tsp ground cumin, 036800328228, organic Red Monkey
0 1/4 tsp black pepper, ground USDA
2 Tbsp olive oil USDA
0 1/4 cup sour cream FNDDS
0 1/4 Tbsp mayonnaise USDA
1 Tbsp lime juice, unsweetened USDA
1 Tbsp canned chipotle chile peppers, in adobo sauce Hormel
0 1/2 tsp garlic powder USDA
0 1/4 tsp Tabasco hot sauce FNDDS
1 cup fresh red cabbage USDA
1 ea fresh avocado USDA
1 ea fresh roma tomatoes USDA
0 1/4 cup fresh red onion USDA
0 1/4 cup fresh cilantro, leaves USDA
1 ea fresh lime FNDDS
3 oz queso cotija cheese FNDDS
12 tortilla zero net carb tortillas, original Mission

DIRECTIONS

Heat grill over medium-high flame (375°F to 450°F).
Rinse tilapia filets, pat dry with paper towels, and allow to come to room temperature.
In a small bowl, combine ½ teaspoon salt, chili powder, cumin and pepper. Sprinkle evenly over both sides of each fish filet. Drizzle each fish filet evenly with olive oil. Grill over indirect heat for 3-4 minutes, until it releases from grates. Flip and grill another 3-4 minutes, until fish reaches an internal temperature of 145°F. Remove from grill and allow to rest.
While the fish is cooking, make the taco sauce. In a medium bowl, whisk together sour cream, mayonnaise, fresh lime juice, minced chipotle in adobo, garlic powder, ½ teaspoon salt, and hot sauce until evenly combined. Set aside until needed.
Place thinly sliced cabbage, chopped or sliced avocado, diced tomato, diced red onion, cilantro leaves, and lime wedges on a serving plate alongside cooked fish, crumbled or grated cotija cheese and tortillas. Fill each tortilla evenly with ingredients; about 1.1 ounces cooked fish, 6 grams cabbage, 11 grams avocado, 5 grams tomato, 3 grams onion, 1 teaspoon cilantro, ¼ ounce cheese and 2 teaspoons taco sauce. One taco as described is one serving.

Cooking Tip

We love the idea of making this recipe your own by substituting your favorite white fish for the tilapia. Just be sure to adjust cooking time to ensure fully cooked fish and note that different fish have slightly different amounts of protein. Another option for individualizing this recipe is to adjust the taco sauce to your taste preference by using more or less hot sauce which will not significantly change the net carbs.