Add a pop of color to your plate with these Low Carb Fish Tacos with Fresh Garden Salsa! Juicy pan fried fish is stuffed into lettuce leaves and topped with fresh salsa and avocado sauce. A perfect and healthy summer taco!
It doesn’t matter if it’s Taco Tuesday, Cinco de Mayo, or just another weeknight. It’s always a good time for these Low Carb Fish Tacos with Fresh Garden Salsa!
Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the program rules and recommendations. For more information please visit Awaken180° Weightloss.
Fish taco recipes don’t get much easier than this. Lightly seasoned pan fried white fish is stuffed into lettuce leaves and topped with a refreshing and slightly spicy avocado sauce and vegetable salsa. Besides adding a pop of color to your plate and tasting ultra flavorful, these tacos are also:
- Gluten free
- Keto
- Dairy free
- Egg free
It’s a wonderful and low carb healthy dinner you can serve alongside Salmon Stuffed Mushrooms and Green Tuna Salad for a night in!
Ingredient notes
- White fish - Like cod, haddock, or tilapia. Once pan fried or grilled, white fish becomes incredibly buttery and practically melts in your mouth. Not to mention it’s deliciously light and pairs perfectly with a fresh vegetable salsa and creamy sauce.
- Garden fresh salsa - This easy homemade salsa transforms fresh vegetables into a refreshing, slightly spicy mix. All you need are cherry tomatoes, cucumbers, red onions, cilantro, and jalapeno.
- Avocado sauce - Blend avocados, cilantro, lime juice, and oil together to make this creamy fish taco sauce.
- Lettuce leaves - Or use flour or corn tortillas if you don’t need the fish tacos to be low carb.
How to make fresh garden salsa
Most of your time will be taken up preparing the salsa because of all of the chopping and dicing. However, those cooling and refreshing flavors are completely worth the effort:
Step 1: Chop all of the salsa ingredients into small, evenly sized pieces.
Step 2: Add them all to a bowl and season with salt, pepper, oil, and lime juice.
Step 3: Stir to coat, then set aside.
How to make low carb fish tacos
Now that the salsa is ready, you can move on to the avocado sauce and fish tacos. Both are hassle-free and ready in less than 15 minutes:
Step 1: Season the fish with oil, salt, pepper, and lime juice.
Step 2: Grill the fish over a medium-hot grill or pan sear it on the stove top. Tip: Cut the fish into small pieces to help it cook faster on the stove.
Step 3: Make the avocado sauce by blending all ingredients together in a food processor until smooth.
Step 4: To assemble the keto fish tacos, scoop the cooked fish into lettuce leaves and top with fresh salsa and avocado sauce. Serve and enjoy!
Tips and variations
- If you’re worried about the tacos being too spicy, omit the jalapeno from the garden salsa or only use half of a pepper instead.
- Choose large, crisp lettuce leaves to hold your taco fillings. I used romaine leaves but butter lettuce and iceberg lettuce work just as well.
- If you love the garden salsa as much as I do, make extras and serve it as a refreshing side dish or appetizer with tortilla chips, crackers, or vegetables.
More fish taco toppings
Fish tacos pair best with light, vibrant, and creamy toppings. These topping suggestions are low carb and delicious:
- Sliced or pickled jalapeños
- Avocado
- Guacamole
- Purple cabbage
- Cilantro
- Lime crema
- microgreens
Frequently asked questions
What is the best kind of fish for fish tacos?
There is no one type of fish that’s best in fish tacos. I prefer to stick with buttery white fish, like tilapia, haddock, cod, halibut, or mahi mahi because it pairs best with the fresh toppings. Other types of fish you can use are salmon, catfish, or even swordfish if you have leftovers you need to use up.
Can you make fish tacos ahead of time?
Yes, you can prepare the fish, garden salsa, and avocado sauce ahead of time. Store each of them in separate airtight containers in the fridge for 1 to 2 days. Any longer and the salsa will become watery and the fish may not taste as fresh.
Can I bake the fish instead?
Absolutely! Lay the seasoned fish filet on a lightly oiled sheet pan and bake at 415ºF for 20 to 25 minutes (depending on the thickness of the filet). Shred the fish or break it into small pieces when it’s done.
What can I use instead of fish?
Feel free to omit the white fish and make these tacos with shredded roasted chicken instead.
Looking for more Awaken180° Weightloss program approved dinner ideas?
- Surf and Turf Steak and Lobster Dinner
- Creamy Keto Tuscan Salmon Skillet
- Keto Chicken Cobb Salad
- Sheet Pan Chicken and Veggies
Low Carb Fish Tacos with Garden Fresh Salsa
Ingredients
Fish
- 1 lb cod, haddock or tilapia
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 juice from lime
Garden Fresh Salsa
- ½ cup cherry tomatoes chopped
- ½ cup cucumbers chopped
- ⅓ cup red onions chopped
- ⅓ cup cilantro chopped
- 1 Jalapeño chopped
- salt and pepper to taste
- 1 juice from lime
- 1 tablespoon olive oil
Avocado Jalapeno Sauce
- ¼ avocado
- handful cilantro
- 1 juice from lime
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 head romaine lettuce
Instructions
Fish
- Season fish with oil, salt, pepper and juice from lime. Fish can be grilled or pan seared for about 10-12 minutes. It will cook faster if you cut the fish into smaller chunks. Set aside
Garden Fresh Salsa
- Add all the ingredients to a bowl. Season with salt, pepper, oil and juice from lime. Mix well and set aside.
Avocado Jalapeno Sauce
- Add ingredients to a food processor and run for about a minute until smooth.
- Serve fish over two lettuce leaves, topped with garden fresh salsa and drizzled with creamy avocado sauce.
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