Low Carb Fish Tacos Recipe

For

1/4 teaspoon red pepper flakes

1 Avocado *pitted

1 bunch cilantro

Salt + pepper to taste

 2 cloves garlic

 1/2 cup olive oil

 ½ teaspoon dried oregano

1 lime *juiced

1

5

2

6

3

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4

8

INGREDIENTS

Avocado Salsa

 cheese

Shredded Cabbage

4 cod fillets

 1 teaspoon cumin

 1 teaspoon smoked paprika

green onions

Sour cream

1

3

2

1

3

2

4

INGREDIENTS

Fish

Optional Toppings

Step - 1

Veggies

Put all of the salsa ingredients into a blender and pulse until smooth. Chill until your tacos are ready. This sauce can last in an airtight container for up to 5-6 days.

Step - 2

Veggies

Dice fish fillets. In a bowl, add the fish and spices. Stir to coat evenly.

Air Fryer Method

Veggies

Pre-heat air fryer to 400°F or 204°C and set for 8 minutes. Lightly spritz fish with olive oil. Stir fish halfway through to cook evenly. The fish should be opaque and lightly browned in some places.

Frying Pan Method

Veggies

Fry on medium/high with a dollop of oil oil for 6-8 minutes or until opaque and easily flakes with a fork.

Serving

Veggies

Serve with avocado salsa, and your choice of toppings such as warm low carb tortillas, lettuce leaves or in a taco bowl.

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