Fish Tacos Recipe
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!
Servings: 10 tacos
Ingredients
Fish
- 1 lb cod, haddock or tilapia
- 1 tbsp olive oil
- salt and pepper to taste
- 1 juice from lime
Garden Fresh Salsa
- 1/2 cup cherry tomatoes chopped
- 1/2 cup cucumbers chopped
- 1/3 cup red onions chopped
- 1/3 cup cilantro chopped
- 1 Jalapeño chopped
- salt and pepper to taste
- 1 juice from lime
- 1 tbsp olive oil
Avocado Jalapeno Sauce
- 1/4 avocado
- handful cilantro
- 1 juice from lime
- 1 tbsp 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.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 437mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5608IU | Vitamin C: 18mg | Calcium: 39mg | Iron: 1mg