Delicious Fish Tacos
Super easy keto fish tacos. Fragrant fresh and delicious!
Servings: 2 serves
Calories: 517kcal
Ingredients
- 1/4 batch soft taco shells
- 1 tomato finely diced
- 1/4 onion finely diced
- 1/2 lime juiced
- 1 avocado mashed
- 4 iceberg lettuce leaves shredded
- 1/2 cup coriander leaves
- 2 200g fish fillets I use kingfish, with skin on
- 30 g olive oil
- 1 pinch salt
- 1 pinch cracked pepper
OPTIONAL
- 3 tbsp sour cream or mayo
- 2 chillies of choice diced
Instructions
- Prepare Soft Tacos as per recipe
- Mix together tomato, onion, lime juice and season to taste
- Rub fish with oil and season. Cook on a high temp grill, barbecue or frypan skin side down. Cook 3-4 minutes until crispy turn and cook for further 3 minutes.
- Cut or break fish into 3cm chunks.
- Smear the taco shell with a little avocado, top with diced tomato , lettuce, fish, coriander leaves and your optional extras
Notes
This is a very easy meal to make ahead and even eat cold.
The soft taco shells can be made and stored in the fridge or freezer for future use
Nutrition
Serving: 1serve (2 tacos) | Calories: 517kcal | Carbohydrates: 18g | Protein: 16g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 171mg | Potassium: 3342mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4310IU | Vitamin C: 360mg | Calcium: 780mg | Iron: 25.9mg | Net Carbs: 4g