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. 🙂
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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!
Servings: people |
- 2 tbsp olive oil
- 1/2 small yellow onion (diced)
- 1 fresh jalapeño (chopped)
- 2 cloves garlic (pressed)
- 4 oz chipotle peppers in adobo sauce
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 lb haddock fillets
- 4 low carb tortillas
- 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!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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