Keto Fish Tacos
Crispy pan-seared cod tucked into soft almond-flour tortillas with crunchy lime cabbage slaw and a creamy chipotle drizzle. At 6.3g net carbs and just 30 minutes total, these keto fish tacos deliver all the Baja flavor without the corn.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto fish tacos bring the bright, smoky flavors of a Baja taqueria to your table without the corn or carbs. Pan-seared spiced cod, a tangy lime cabbage slaw, and a quick chipotle crema come together in almond-flour tortillas in about 30 minutes.
Ingredients
- 1 1/4 lb cod fillets, cut into 2-inch strips
- 8 small almond-flour tortillas (about 6-inch)
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt, divided
- 2 cups shredded green cabbage
- 1/2 cup chopped fresh cilantro
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon chipotle powder (or 1 minced chipotle in adobo)
- 2 tablespoons fresh lime juice, plus wedges to serve
- 1 medium avocado, sliced
Instructions
- 1
In a small bowl, whisk the mayonnaise, sour cream, chipotle powder, 1 tablespoon lime juice, and 1/4 teaspoon salt into a smooth chipotle crema. Set aside.
- 2
Toss the shredded cabbage with the cilantro, remaining 1 tablespoon lime juice, and a pinch of salt. Let it sit while you cook the fish so it softens slightly.
- 3
Combine the chili powder, cumin, smoked paprika, garlic powder, and remaining 1/2 teaspoon salt, then pat the cod dry and coat the strips all over with the spice mix.
- 4
Heat the avocado oil in a large skillet over medium-high heat. Sear the cod 3–4 minutes per side, until golden and the fish flakes easily and reaches 145°F (63°C). Work in batches if needed.
- 5
Warm the almond-flour tortillas in a dry skillet for about 30 seconds per side until pliable.
- 6
Fill each tortilla with cabbage slaw, a few pieces of cod, sliced avocado, and a generous drizzle of chipotle crema. Serve with lime wedges.
Tips & notes
- Swap cod for any firm white fish like halibut, mahi-mahi, or tilapia, or use shrimp and reduce the sear time to 2 minutes per side.
- For extra crunch, broil the assembled tacos for 1 minute or serve the slaw very cold. A pinch of cotija cheese is a great low-carb topping.
- Store components separately in the fridge up to 3 days; keep the crema and slaw apart from the fish and assemble fresh so the tortillas don't get soggy.
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Frequently asked questions
- How many carbs are in keto fish tacos?
- Each serving has 6.3g net carbs (11.8g total carbs minus 5.5g fiber), 398 calories, 32.5g protein, and 26g fat. This recipe makes 4 servings of two tacos each.
- What tortillas are keto for fish tacos?
- Use almond-flour or coconut-flour tortillas, which run 2–4g net carbs each, instead of corn tortillas. You can also wrap the filling in large lettuce or cabbage leaves for a near-zero-carb option.
- Can I make these fish tacos dairy-free?
- Yes. Swap the sour cream for extra mayonnaise or unsweetened coconut yogurt and skip any cheese topping. The chipotle crema stays creamy and the carb count is unchanged.
