Description
A delicious keto-friendly recipe for fish tacos topped with a spicy bang bang sauce.
Ingredients
Scale
- 1 pound white fish fillets
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cabbage, shredded
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 8 low-carb tortillas
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Brush the fish fillets with the spice mixture.
- Grill the fish for about 3-4 minutes on each side until cooked through.
- In a separate bowl, mix mayonnaise, sweet chili sauce, and sriracha to make the bang bang sauce.
- Once the fish is cooked, break it into pieces and place on low-carb tortillas.
- Top with shredded cabbage and drizzle with bang bang sauce.
- Serve immediately.
Notes
- For added flavor, marinate the fish before grilling.
- Consider adding avocado for a creamier texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg