Keto Chipotle Fish Tacos Recipe

A Taste of Summer!
There’s nothing like some delicious fish tacos in the summer. I’ve been meaning to make them for a long time but fish tacos are one of those elusive foods that only come to mind when you see them on a menu in a restaurant or bar. This recipe was totally out of the blue and came to me when I was trying to decide what to do with the few pounds of fresh haddock fish fillet we bought the day before.

We really liked the simplicity and speed of this recipe. After dicing the onion and jalapeno, all that’s left is to simply fry the ingredients in order together in the pan. The texture strongly resembles rice because of the onion and the way the haddock falls apart when cooked. This recipe will also work really well with tilapia, cod or just about any white fish. Top it off with your favorite salsa (ours is Mrs. Renfro’s Green Salsa), a dollop of sour cream and join us in fish taco heaven.

As promised in the Mexican Casserole recipe, we used chipotles again! We purchased chipotles in adobo sauce (recommended by a few people) and while we really like them, we like plain, dry chipotles more, so we used them again in this fish taco recipe. We’ve been experimenting with adding both types of chipotles to our scrambled eggs and a multitude of lunches and dinners ever since. We’re totally in love with chiptoles!

Low Carb Chipotle Fish Tacos

Macros per serving:
• 300 Calories
• 20g of Fat
• 24g of Protein
• 7g of Net Carbs

CourseDinner, Lunch

CuisineMexican, Spanish

Servings4 people

Prep Time5 minutes

Cook Time15 minutes

Ingredients

2tbsp

olive oil

1/2

small yellow onion(diced)

1

fresh jalapeño(chopped)

2cloves

garlic(pressed)

4oz

chipotle peppers in adobo sauce

2tbsp

butter

2tbsp

mayonnaise

1lb

haddock fillets

4

low carb tortillas

Instructions

In a tall pan with the olive oil on medium-high heat, fry the diced onion until translucent, about 5 minutes.

Reduce to a medium heat, add the chopped jalapeño and garlic and continue cooking everything while stirring for another 2 minutes.

Chop the chipotles and add them along with the adobo sauce to the pan.

Add the butter, mayo and fish fillets to the pan.

Mix everything well for about 8 minutes until the fish is fully cooked.

To make the taco shells, fry the tortilla on a pan for about 2 minutes on each side on high heat. Let them cool in your desired shape and then fill them with the fish mix.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb dinners to learn to make more delicious and healthy meals!