Tacos are a perfect keto-friendly food when you swap out the high-carb shells for cabbage or lettuce. I love the extra crunch from fresh cabbage, but use any “wrapper” you like. Fish cooks really quickly, so this dish a perfect option for a weeknight when you’re pressed for time.
This recipe also contains one of our Balanced Bites Spice Blends - TACO & FAJITA Spice Blend - which you can shop here!
This recipe also contains one of our Balanced Bites Spice Blends - TACO & FAJITA Spice Blend - which you can shop here!
Ingredients
- 4 (6-ounce) boneless salmon (skin-on) or halibut fillets
- Sea salt
- 2 teaspoons TACO & FAJITA Spice Blend
- 1 head red cabbage, leaves separated
- 1/2 cup Marinated Onions
- 1/4 cup roughly chopped fresh cilantro leaves
FOR SERVING
- Spicy Citrus Slaw
- Sliced avocado or Guacamole
- 4 lime wedges
Instructions
Set an oven rack directly below the broiler and turn the oven to the low broil setting. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat.
Lightly season the skin side of the salmon with salt and season the other side with the spice blend. Place the salmon skin side down in the dry, hot pan and sear for 3 minutes.
Transfer the pan to the oven, directly below the broiler. Broil for 4 to 5 minutes, until the fish is opaque. Remove the pan from the oven and flake the fish with a fork. Set the skin aside to eat separately.
Assemble the tacos: Using 1 or 2 large cabbage leaves per taco, layer on the fish, marinated onions, and cilantro. Serve with the citrus slaw, avocado, and lime wedges.