Ultimate Keto Fish Tacos
Crispy fish with egg white powder breading served in keto tortillas with creamy taco sauce and fresh vegetables.
Ingredients
- Fish Marinade
- 275 g sole fillets 2-3 pieces - or tilapia, halibut, cod, mahi mahi, snapper
- 1 tbsp lime juice
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp salt
- Fried Fish Breading
- 62 ml egg white powder
- 2 large eggs
- 1 tsp paprika
- Oil for frying lard, beef tallow, coconut oil, avocado oil, or ghee
- Taco Toppings
- 1 large tomato diced
- 1 medium avocado sliced
- 62 ml red cabbage finely sliced
- 62 ml fresh cilantro chopped
- Taco Sauce
- 4 tbsp sour cream
- 2 tbsp keto mayonnaise
- 1 tbsp minced garlic
- ¼ tsp cayenne pepper
- ¼ tsp chili oil or tabasco
- Keto Tortillas
- 6 keto tortillas homemade
Instructions
- Marinate the Fish: Cut sole into taco-sized pieces. Mix lime juice, cayenne pepper, black pepper, and salt. Coat fish thoroughly and refrigerate for 30+ minutes.
- Make Taco Sauce: Whisk together sour cream, keto mayo, minced garlic, cayenne pepper, and chili oil until smooth. Transfer to squeeze bottle or bowl.
- Prep Vegetables: Dice tomato, slice avocado, finely shred cabbage, and chop cilantro. Arrange in separate bowls.
- Prepare Keto Tortillas: Make tortillas according to your recipe. Keep warm wrapped in clean kitchen towel.
- Set Up Breading Station: Beat eggs in shallow bowl. Mix egg white powder with paprika in another dish.
- Heat Oil: Heat frying oil to 130-140°C (266-284°F).
- Bread and Fry Fish: Dip each fish piece first in beaten eggs, then coat thoroughly with egg white powder mixture. Fry for 30 seconds to 1 minute until golden brown and crispy.
- Assemble Tacos: Place hot crispy fish on warm tortillas. Add cabbage first, then tomatoes, avocado, and cilantro. Drizzle generously with taco sauce.
- Serve Immediately: Enjoy while fish is hot and crispy.
Notes
Oil Temperature: Use thermometer for accuracy. Oil too hot burns coating; too cool makes greasy fish.
Fish Options: Any white-fleshed fish works - tilapia, halibut, cod, mahi mahi, or snapper.
Egg White Powder: Use pure egg white powder (like NOW Foods), not protein powder with fillers.
Make Ahead: Sauce keeps 1 week refrigerated. Prep vegetables day before. Fish best served immediately.
Air Fryer: Won't work with egg white powder - needs full oil submersion for proper texture.
Storage: Leftover fish reheats in 200°C oven for 5-7 minutes. Don't microwave.
Spice Level: Adjust cayenne to taste. Add jalapeños for extra heat.
Pro Tip: Make triple the taco sauce - you'll want it on everything!
Fish Options: Any white-fleshed fish works - tilapia, halibut, cod, mahi mahi, or snapper.
Egg White Powder: Use pure egg white powder (like NOW Foods), not protein powder with fillers.
Make Ahead: Sauce keeps 1 week refrigerated. Prep vegetables day before. Fish best served immediately.
Air Fryer: Won't work with egg white powder - needs full oil submersion for proper texture.
Storage: Leftover fish reheats in 200°C oven for 5-7 minutes. Don't microwave.
Spice Level: Adjust cayenne to taste. Add jalapeños for extra heat.
Pro Tip: Make triple the taco sauce - you'll want it on everything!
