Here’s an easy way to work a little fish into your diet. Even if you don’t love fish, this recipe should still be tolerable (Mrs. Skinny Pants is not a fish lover, but she eats these). I call them ” Skinny Fish Tacos ” because you’re replacing carb heavy tortillas with lettuce wraps.
Easy Keto Fish Tacos Recipe Information
- Prep Time: ~10min
- Cook Time: ~15 min
- 1 pound of Tilapia filets, per person (defrosted)
- 1 bottle of lemon juice
- Salt & pepper
- Coconut oil (High heat variety for pan frying) — note: any cooking oil will work in a pinch
- 6 big leaves of lettuce, per person (to make 3 tacos each)
- 1 bag of shredded cabbage
- 1 bottle of Sriracha Mayo
Instructions for Keto Fish Tacos:
Rinse defrosted fish with water and pat dry with paper towels. Squeeze on lemon juice and rub into both sides (this should help reduce the “fishy” smell when frying). Sprinkle some salt & pepper on both sides.
Add lots of oil to your pan (should be about 1/8 inch deep pool of oil in your pan) and turn burner to Med/High heat. Once coconut oil starts to shimmer and/or pop a little, it’s ready for pan frying.
Pro tip #1: Before pan frying the fish, turn on your hood vent above the stove. Open windows near your kitchen and any doors in your place if possible to get some breeze circulating. Shut bedroom doors so fish smell doesn’t waft in there.
Pro tip #2: Wear an old t-shirt and/or an apron so you don’t get grease splatter on a good shirt. I’ve ruined 20+ shirts with oil splatter.
Add your fish to the pan and start frying it. Depending on the thickness, it could take 3-7 minutes per side til done. Flip the fish with your spatula to promote even pan frying. I wait til the fish starts to flake and is looking crispy / almost blackened on each side before removing from the pan.
Remove the fish from the pan and rest it on your cutting board to cool a little before serving.
For each taco, stack two big lettuce leaves on top of each other to form the “tortilla.” Then add a filet of fish, a pinch of shredded cabbage, and lots of Sriracha Mayo. From there, you should be able to grab it and eat it like a taco.
I typically buy tilapia, but any white fish or even shrimp will work. If you can’t specifically find “sriracha mayo” any orange-ish looking hot & spicy mayo or any tartar sauce will work. You can buy a head of lettuce and gently remove the leaves yourself or buy the lettuce leaves in a plastic container that are already designed for lettuce wraps (some stores carry these). I buy the pre-shredded cabbage in a bag for simplicity.
Questions about the fish tacos? Reply back via email and I’ll help you out. Soon you’ll be making San Diegans jealous of your fish tacos.
P.S. How excited would you be to consistently lose 5, 10, or even 15 pounds a month? Schedule a Free Consultation. I’d love to help!