Living in Los Angeles I have a deep, serious love for fish tacos. My favorite always include spicy fish, crunchy cabbage slaw, and some kind of avocado cream or salsa. It's my go to meal on any hot summer day. Recently we moved across the city and my favorite fish taco spot is now about 45 minutes away so I am making my beloved tacos at home. This recipe comes together in under twenty minutes and will make all your fish taco dreams come true.
Low Carb Fish Tacos with Avocado Cream
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- 1 lb tilapia (or other white fish)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 8 U low carb tortillas
- 1 1/4 cup shredded cabbage
- 1/2 U lime, juice
- 1 U avocado (Haas or other)
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 cup plain nonfat greek yogurt
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Preheat your oven to 375 degrees. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. If you don’t want spicy fish, use about half of the seasoning. Place the fish in the oven and bake for about 10 minutes until the fish is flaky.
While the fish is cooking place the avocado, cumin, salt, lime juice, and yogurt in a food processor and blend until smooth and creamy.
Take your fish out of the oven and assemble your tacos. Start with a warm tortilla, layer on some cabbage, then the fish, and top with avocado cream per taco.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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