Delicious Fish Tacos
Super easy keto fish tacos. Fragrant fresh and delicious!
- 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
- 3 tbsp sour cream or mayo
- 2 chillies of choice diced
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
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
Serving: 1serve (2 tacos)Calories: 517kcalCarbohydrates: 18gProtein: 16gFat: 36gSaturated Fat: 6gCholesterol: 9mgSodium: 171mgPotassium: 3342mgFiber: 14gSugar: 8gVitamin A: 4310IUVitamin C: 360mgCalcium: 780mgIron: 25.9mgNet Carbs: 4g