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5 from 4 votes

Keto Fish Tacos with Bang Bang

 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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 319kcal
Author: Clean Keto Lifestyle

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

Calories: 319kcal | Carbohydrates: 8g | Protein: 19g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 732mg | Potassium: 418mg | Fiber: 3g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 175mg | Iron: 1mg