Your taste buds are going to have a fiesta with these Keto Fish Tacos with Bang Bang Sauce! They are fresh, spicy, and overall delicious. These tacos are keto, low-carb, grain-free, and gluten-free.
Keto Fish Tacos
These Keto Fish Tacos are as good as they look! Flash fried fish perfectly nestled in low-carb shells with all the fixings.
Then topped off with a Bang Bang Sauce is tasty and spicy, and pairs oh so well with the cod and taco toppings.
Whip up these tacos for dinner or a party and they'll be the first things to fly off the table.
Featured Recipe Video
Check out this video to see how to make our most popular recipe – Keto Zucchini Bread Whoopie Pies.
They are easy to make and so delicious!
Who Needs Taco Shells When you Have Fathead Shells
Conventional taco shells are made with corn flour, which are heavy on the carbs and aren't keto-friendly.
That's where fathead dough comes in! Delicious, cheesy dough that's a perfect keto substitute for pizzas, flatbreads, sandwiches, and even taco shells!
Don’t be afraid of the fathead crust. It will seem like a gooey blobby mess at first, but just keep kneading and folding the dough, and it will quickly get all incorporated into a beautiful dough!
Once you get the hang of making it, it will become a go-to blank palette for you to put a wide array of toppings on!
Keto Fish Taco Shells
Let's go over the basics of making Fathead crust. First, gather your ingredients.
Fathead crust is a keto “dough” made out of mozzarella, cream cheese, egg, baking powder, and almond flour – ingredients that contain lots of healthy fats and nutrients to keep you satisfied!
Melt the Cheeses Together for the Fathead Crust
Microwave the mozzarella cheese and cream cheese in bowl for 90 seconds, stirring at each 30 second interval.
You want to make sure the cheeses are fully melted.
Make the Fathead Crust Dough
Add in the remaining ingredients and knead the mixture with your hands until combined and a dough forms.
Make sure the Fathead dough is completely incorporated and mixed together so it will be easier to bake and fold into taco shells.
The dough should look like the picture below.
Form the Fathead Crust into Taco Shells
Roll out the dough in between two layers of parchment paper. You are aiming for a shape that is 16 inches by 8 inches wide.
Use an inverted 4-inch bowl to cut circles into the dough.
Keep gathering any remaining dough and roll out it out again to get more shells if needed. You should end up with 8 circles.
Transfer the circles to a parchment paper lined baking sheet and bake at 400°F for about 10 minutes or until golden brown.
While the dough is still hot from the oven, gently fold the dough in half to form taco shell shape.
The "Fish" in Keto Fish Tacos
This recipe uses cod, but any mild white fish will work.
Coat the fish in avocado oil and season the cod with cumin, salt, and pepper.
Feel free to add some cayenne powder to your cod for an extra kick or bake the fish with some scallions and jalapeños on top!
Bake at 400°F for about 15 minutes
Make the Bang Bang Sauce
While the fish is baking, prepare the Bang Bang Sauce.
Mix together the mayo, sour cream, Thai chili garlic sauce, apple cider vinegar, and granular erythritol in a bowl.
Put It All Together
Assemble the Keto Fish Tacos by adding the Bang Bang sauce to the bottom of the fathead shells, followed by the cabbage, fish, avocado, jalapenos, more sauce, and then the cilantro and scallions.
The taco shells will be sturdy - so load them up to your heart's desire!
Looking for More Keto Seafood Recipes?
If you’d like more delicious seafood recipes that are perfectly keto, then check out these favorites:
- Keto Coconut Shrimp
- Keto Crab Rangoons
- Keto Seared Scallops With Herbed Butter
- Keto Cajun Shrimp And Sausage Kabob Salad
- Keto Smoked Salmon Salad with Lemon Dill Vinaigrette
Recipe
Keto Fish Tacos with Bang Bang
Ingredients
For the Fathead Taco Shells
- 1 1/2 cups mozzarella shredded
- 2 oz. cream cheese
- 1 egg
- 3/4 cup almond flour
- 1/2 teaspoon baking powder
For the Cod
- 1 lb. cod cut into 2" pieces
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon avocado oil
For the Bang Bang Sauce
- 1/4 cup mayo
- 1/4 cup sour cream
- 3 tablespoons Thai chili garlic sauce
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons granular erythritol
Optional Toppings
- 1/4 cup red cabbage shredded
- 1 avocado chopped
- 1/4 cup jalapeno slices pickled (found in sandwich topping section)
- 1/4 cup cilantro chopped
- 1 scallion chopped
Instructions
For the Fathead Taco Shells
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Microwave the mozzarella cheese and cream cheese in bowl for 90 seconds, stirring at each 30 second interval.
- Add in the remaining ingredients and knead the dough with your hands until fully combined.
- Roll the dough out in between two layers of parchment paper.
- Using an inverted 4-inch bowl, cut circles into the dough. Gather any remaining dough and roll it out again to get more shells if needed. You should end up with 8 circles.
- Transfer the circles to the lined baking sheet and bake for about 10 minutes or until golden brown.
- While the shells are still hot from the oven, gently fold them in half to form a taco shell shape.
For the Cod
- Toss all the ingredients together gently on a baking sheet.
- Bake at 400°F for about 15 minutes.
For the Bang Bang Sauce
- Mix all the ingredients together in a small bowl.
- Assemble your tacos by adding the sauce to the bottom of the shells, followed by the cabbage, fish, avocado, jalapenos, more sauce, and then the cilantro and scallions.
Nutrition
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Jill
Perfect! I added a bit of sriracha to my sauce. Gave it a bit of zip!