Whole30 + Keto Fish Tacos with Spicy Coleslaw
Whole30 + Keto Fish Tacos with Spicy Coleslaw Recipe + Video – seared mahi mahi topped with a creamy, spicy cabbage slaw. 15 minute recipe! Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Fish tacos are hands down the best tacos around. Who agrees with me?
Just wait until you try this healthier whole30 + keto fish taco with spicy slaw. You’ll want to make every day Taco Tuesday.
Best Whole30 + Keto Taco Shell Substitute
Rather than using flour or corn tortillas, I’ve swapped them out for butter lettuce leaves. It’s my favorite healthy substitute. Cabbage or romaine leaves work too, but butter lettuce is by far my favorite.
The leaves are sturdy yet delicate, wide, and the perfect vessel for a healthy taco.
Ingredients in Whole30 + Keto Fish Tacos
The real star is what’s inside the taco.
Crispy seared, golden brown mahi mahi topped with a spicy + creamy cabbage slaw. Absolutely delicious.
Add on a few more jalapenos and a big squeeze of lime and your taco dreams will come true.
If your diet allows, feel free to use flour, corn, or Siete tortillas (as pictured above, my favorite grain free tortilla).
Watch Recipe Demo Video (2:11 mins)
Whole30 + Keto Fish Tacos with Spicy Coleslaw
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Spicy Coleslaw
- 1/2 cup mayonnaise
- 2 tablespoons lime juice (from about 1 juicy lime)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups shredded green cabbage
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, chopped
- 1 jalapeno, ribs and seeds removed, finely diced (or more for spicier)
Taco
- (4) 6-ounce mahi mahi filets, cut into 3″ x 1″ strips
- 2 tablespoons avocado oil
- salt + pepper
- butter lettuce leaves for taco shell (or siete tortillas for paleo/GF)
- sliced avocado (optional)
Instructions
Spicy Coleslaw
- In a large bowl, make the dressing in the bottom by combining the mayo, lime juice, salt and pepper. Whisk to combine. Add in the cabbage, cilantro, green onions + jalapeno. Toss to combine.
Taco
- Heat your cast iron skillet over medium heat for 5 minutes.
- Season your cut up mahi mahi generously with salt + pepper.
- When the cast iron skillet is warm, add in the avocado oil. Working in batches so there the pan doesn’t get too crowded, add in the mahi mahi, and sear for 4-6 minutes without touching it until crispy and golden brown. Flip, and cook an additional 1-2 minutes. Remove and rest on a plate. Repeat with the remaining mahi mahi if necessary.
Assemble
- Place mahi mahi on each butter lettuce. Top with avocado slices and the spicy coleslaw. Enjoy!
Notes
You can use another firm white fish in place of mahi mahi, such as cod or swordfish. Or even salmon!
Leftovers will keep in an airtight container for 5 days.
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8 Comments on “Whole30 + Keto Fish Tacos with Spicy Coleslaw”
I’ve made these three times already and they are the best! My kids eat then on tortillas while I do the lettuce cups.
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So happy you enjoyed the Keto Fish Tacos! My husband and I also eat them in lettuce cups and serve they boys in tortillas! I appreciate you letting me know you liked the recipe.
Hi Natalie – I had major surgery (very major according to my husband!) 6 weeks ago, and I haven’t had the energy to cook much – did make your spicy chicken soup. I’ve been salivating over these fish tacos and decided today is the day! I’ve been puttering around my kitchen doing some small stuff, like making water kefir) and listening to Christian music and I just finished making the slaw. Holy moly! That is so tasty! Can’t wait for the tacos tonight! Thank you for your delicious recipes! I’ve been devouring them with my eyes for the past 6 weeks!
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Sending hugs for a speedy recovery Debbie! I am so happy you are feeling well enough to make my tacos! I sure hope they turned out well for you. I am honored that you have been making my recipes during your recovery.
Wow!! These are so good and so easy!! I used your homemade mayo and cod. All of my kids went back for seconds which is really rare in this house. I used Romain leaves, that’s all I had. Will be making this again. Thanks for the great recipe.
I am so happy you and your family enjoyed my fish tacos Andrea! That is fantastic your kids went back for seconds. I just love that! Romaine lettuce would be absolutely delicious! I am so glad this has made it into your recipe rotation!
ok these were DELICIOUS esp w/the slaw, but mine fell apart in the pan ☹️ i used cod bc it’s what we had, and i’m thinking either the mahi mahi is even firmer so will have to try it w/that – which gives me an excuse to finally buy it from costco instead of the cod. OR maybe don’t cut the cod into fingers. OR maybe try to sear it on a little higher heat or maybe longer bc mine didn’t get that great crust like yours
will keep trying bc SO YUMMY ?
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That’s a bummer that your cod didn’t hold together Jessica. I do think mahi mahi is a bit firmer than cod. Make sure you heat your pan for at least 5 minutes to get a good sear. That helps it hold together. Also if you have a cast iron pan, that is the best!