LOW CARB FISH TACOS WITH CABBAGE SLAW

This post is all about Low Carb Fish Tacos.

These Low Carb Fish Tacos With Cabbage Slaw are the perfect light and healthy meal for you and your family’s Taco Tuesday.  

This meal can be easily prepped ahead of time, which means you can relax and have dinner ready and on the table in less than 15 minutes.  

Whether your family is in the mood for delicious fish tacos during the week or you’re hosting a girls night “margarita and fish taco dinner,” these tacos will not disappoint. 

So let’s don our aprons and blast our favorite band and start prepping the components for this awesome dish. 

LOW CARB FISH TACOS WITH CABBAGE SLAW

This week in Our Low Carb Kitchen we are whipping up some super tasty, flavor packed low carb fish tacos with a beautiful cabbage slaw.  There are so many fresh and delicious elements to this fish taco that you will not miss its deep fried cousin, I promise.  

Let’s get started with the first component: The Cabbage Slaw.  This component can be prepped a day ahead of time or 30 minutes prior to serving.  It is important to allow all the flavor to hang out and marinate for at least 30 minutes.  

LOW CARB FISH TACOS- INGREDIENTS

This list may see a little long, but apart from the fresh ingredients I’m certain you’ll already have everything in your spice cupboard:

CABBAGE SLAW: 6 servings 0g fat | 2.9 g net carbs | .7 g protein | 18 calories

• GREEN CABBAGE- This provides a really tasty crunch to our tacos.  You can even use Napa if you prefer. 
• PURPLE (OR RED) CABBAGE- We chose purple for its pretty color, but also because it has the added benefit of providing a TON of vitamin A. 
• CARROT- We’re using an ordinary orange carrot for this recipe, however you can go crazy and pick a different color. It will make your tacos look even that much more spectacular!
• CILANTRO- A key component to almost all tacos. However, if you have the genetic aversion to it (where it tastes like soap) feel free to leave it out. 
• JALAPENO- We’re using a small amount in this slaw. Depending on your spice preference, add more or leave out completely.
• RED ONION- Do you call this onion purple or red?  Leave a comment below. 
• LIME- We will use one whole lime for the cabbage slaw.  
  • I’d suggest buying more than one lime so you can squirt more on top of your taco, or use it for your margarita 😉 
• SALT 
• PEPPER

CREAMY DRESSING: 6 servings 13.3 g fat | 0.8 g carb | 122 calories

• MAYONNAISE- We’re using the BEST FOODS brand, but you can use whichever fits your macros or whatever mayo you like. 
• SRIRACHA SAUCE- This Asian hot sauce has such a wonderful flavor and is full of umami! 
• APPLE CIDER VINEGAR- yes, with the mother.
• WHITE VINEGAR- Trust me, you’ll want to use both. White vinegar provides more acidity whereas ACV adds a bit of sweetness. 
• MONKFRUIT SWEETENER- You can use any granulated low carb sweetener you like.  Our favorite is monkfruit. 

Now onto the remaining ingredients for our fish tacos:

• ATLANTIC COD- Or any other white meaty fish.
• LOW CARB TORITILLAS- We have a couple of favorites.  One you can get at almost every grocery store MISSION CARB BALANCE , and the other MR. TORTILLA which you can purchase on their site or Amazon.
• MAYONNAISE- Again you can use whichever brand you prefer. We again are using Best Foods.
• SMOKED PAPRIKA
• GARLIC POWDER
• CUMIN
• ONION POWDER
• SALT 
• PEPPER

Not too crazy of a list right? Trust me when I say that the ingredients for this meal are relatively inexpensive and you’ll definitely get more than a one-time use out of most of these ingredients.

LOW CARB FISH TACOS- INSTRUCTIONS

First things first is we’ll need to prepare the slaw so that it can marinate for at least 30 minutes in the refrigerator.  The great thing about this step is that it will take less than 5 minutes to put together. 

Once you’ve washed all your vegetables you’ll complete the following steps:

• Thinly slice your GREEN CABBAGE and PURPLE CABBAGE and place it in a large mixing bowl. 
• Next peel your CARROT just until you reach its core and then place it in the mixing bowl. 
• Now thinly slice the RED ONION from root to stem and place that it the bowl as well. 
• Finely dice the JALAPENO and depending on your heat preference add as much or as little as you’d like. 
• Chop the CILANTRO and add it to the slaw mixture and then add the juice of one LIME to the mixture as well.  
• Sprinkle a pinch of SALT and PEPPER, mix well and then taste. 

If you feel it needs more salt, pepper or even more lime juice then now is the time to add it.  Next you’ll want to transfer all the contents to a Tupperware and place in the fridge to marinate for 30 minutes to an hour. 

Now we’ll prepare the Low Carb Fish Tacos creamy dressing.  This too will take no time at all.

• All you’ll need to do is add all the MAYO, SRIRACHA, APPLE CIDER VINEGAR, MONKFRUIT and WHITE VINEGAR together in a small bowl and whisk together.  Do a quick taste test and add more Sriracha or any other ingredients if you like. 

So let’s recap:  

We now have our cabbage slaw and our creamy dressing completed. All that’s left is to season the fish and cook it!  Grab your air fryer and pre-heat it at 400°F for 5 minutes. 

• The first step for these fish tacos is to make sure that your ALASKAN COD (or whatever white fish of your choosing) is dry.  To do this, you simply need to grab a piece of paper towel and pat the fish down. 
• Next with a silicon basting brush (or your hands) you will brush the MAYONNAISE all over the fish.  
• To a bowl add the following spices and then stir to combine: SMOKED PAPRIKA, GARLIC POWDER, CHILI POWDER, CUMIN, ONION POWDER, SALT, and PEPPER.  Then sprinkle this mixture on all sides of your fish. 
• Once your air fryer is ready go ahead and add your fish.  You will cook it at 370°F for 12 minutes or until an instant read thermometer reaches 165°F.
• Now that your fish is resting you can either heat your low carb tortillas in the microwave or toast them in a pan. 

Once your tortillas are warm you will plate!  To your tortilla you’ll add your fish, then a nice hearty serving of slaw and finally top with a drizzle of the creamy dressing and that’s it! 

Please let us know what you thought about these delicious Low Carb Fish Tacos by leaving a comment below.  We hope to hear from you soon!

LOW CARB FISH TACOS WITH CABBAGE SLAW

Yield: 6 tacos

Prep Time: 8 minutes

Cook Time: 12 minutes

Marinate: 30 minutes

Total Time: 50 minutes

These bright and fresh Low Carb Fish Tacos with Cabbage Slaw and Creamy Sriracha Dressing are the perfect weeknight dinner. Pair it with low carb margaritas and you've got yourself a party!

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Ingredients

Cabbage Slaw- 6 servings total

• 2 cups Shredded Green Cabbage
• 1 cup Shredded Purple Cabbage
• 1/2 cup Peeled Carrot
• 1/3 cup Sliced Red Onion
• 2 tbsp Chopped Cilantro
• 1 tbsp Diced Jalapeno
• Juice of 1 Whole Lime
• Pinch Salt and Black Pepper

Creamy Dressing- 6 servings total

• 1/2 Cup Mayonnaise
• 2 tsp Sriracha
• 1 tsp Apple Cider Vinegar
• 1/2 tsp White Vinegar
• 3/4 tsp Monkfruit Sweetener

Fish Tacos

• 1 lb Atlantic Cod Fillets
• 1/4 cup Mayonnaise
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Onion Powder
• 3/4 tsp Salt
• 3/4 tsp Black Pepper

Instructions

Instructions for the Cabbage Slaw:

1. Thinly slice your GREEN CABBAGE and PURPLE CABBAGE and place it in a large mixing bowl. 
2. Next peel your CARROT just until you reach its core and then place it in the mixing bow. 
3. Now thinly slice the RED ONION from root to stem and place that it the bowl as well. 
4. Finely dice the JALAPENO and depending on your heat preference add as much or as little as you’d like. 
5. Chop the CILANTRO and add it to the slaw mixture and then add the juice of one LIME to the mixture as well.  
6. Sprinkle a pinch of SALT and PEPPER, mix well and then taste. 

If you feel it needs more salt, pepper or even more lime juice then now is the time to add it.  Next you’ll want to transfer all the contents to a Tupperware and place in the fridge to marinate for 30 minutes to an hour. 

Instructions for the Creamy Dressing:

1. Mix all ingredients into a bowl. Taste for additional seasoning and set aside.

Instructions for Fish Tacos: Grab your air fryer and pre-heat it at 400°F for 5 minutes. 

1. The first step for these fish tacos is to make sure that your ALASKAN COD (or whatever white fish of your choosing) is dry.  To do this, you simply need to grab a piece of paper towel and pat the fish down. 
2. Next with a silicon basting brush (or your hands) you will brush the MAYONNAISE all over the fish.  
3. To a bowl add the following spices and then stir to combine: SMOKED PAPRIKA, GARLIC POWDER, CHILI POWDER, CUMIN, ONION POWDER, SALT, and PEPPER.  Then sprinkle this mixture on all sides of your fish. 
4. Once your air fryer is ready go ahead and add your fish.  You will cook it at 370°F for 12 minutes or until an instant read thermometer reaches 165°F.
5. Now that your fish is resting you can either heat your low carb tortillas in the microwave or toast them in a pan. 

To plate you will place your favorite low carb tortilla on a plate, top with fish then add a large scoop of cabbage slaw and finally top with creamy dressing.

You may also decide to squirt more lime juice on top as well.

Notes

**Nutritional information does NOT include tortillas

Nutrition Information:

Yield: 6 Serving Size: 1 taco
Amount Per Serving: Calories: 282Total Fat: 20.6gSaturated Fat: 2.8gCholesterol: 51.4mgSodium: 260.2mgCarbohydrates: 5.2gNet Carbohydrates: 4.1gFiber: 1.1gSugar: 1.5gProtein: 18g