Keto Fried Fish Tacos with Wild Alaskan Cod
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I am so happy to tell you about these keto fried fish tacos that I recently made with Alaskan wild cod and pork panko.
If you are on a keto or grain free diet, you can now have fried fish tacos!
Pork Panko is made from pork skins and are zero carbs. Our Costco in now carrying Pork Panko at a good price. If you can’t find them, you can make your own use a food processor and grind pork rinds.
I wondered if it would ever be possible to have fried fish again, since grains aren’t a regular part of my diet (outside of some sour dough here and there).
While you could crush your own, these are already perfectly made and more cost effective. They don’t have an overbearing oil flavor, are more neutral and perfect for oven-fried zucchini , chicken parm, mayonannaise baked chicken, or shrimp scampi.
What makes a good Keto Fried fish taco and fish taco sauce?
Firstly, the fish should be good, but it has to have the right fish taco sauce and shredded cabbage. There are two ways to make an easy spicy creamy sauce. I usually will combine sour cream with mayonnaise, add lime juice and sriracha. You could also use a fire-roasted salsa or a salsa verde to make a sauce for fish tacos. My favorite is even amounts of fire roasted salsa, sour cream and mayonnaise.
I use my grain free tortillas for these fish tacos.
Wild Alaskan Cod (make great fish tacos)
Cod is a delicious fish that is mild in flavor but has a firm enough flesh for frying. I used Alaskan wild cod in this recipe sent to me from Sitka Salmon Shares.
Here are the reasons Sitka Salmon Shares is worth joining.
Wild: Wild-caught from the pristine waters of Southeast Alaska
Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.
Premium: Harvested and hand-processed individually, flash-frozen at the peak of freshness to ensure the highest quality, guaranteed.
Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.
Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.
Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom
retain 20-30% more of the retail value or their harvest.
Convenient: Home delivered direct to your door, with recipes, newsletters, and more.
Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.
How You Can Get Wild Alaskan Seafood
I have received two boxes of fish in exchange for instagram posts and they are packed perfectly. Fish remains frozen, and you are notified in advance of delivery. This is such a joyful way to eat responsibly.
More Spinach Tiger dinners you will love.
Pan Seared Salmon Tacos with Mango Tomato Salsa
Salmon Greek Salad with Lemony Dressing
Grain Free Panko Wild Alaskan Cod Fish Tacos, Keto Friendly, Gluten Free
Ingredients
- 1 pound wild Alaskan cod or white fish of your choice
- 2 cups pork panko ORDER HERE
- 1/4 cup tapioca flour optional
- 2 eggs[
- salt
- pepper
- Taco Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons salsa verde or 1 tablespoon sriracha
- 6 grain free tortillas RECIPE HERE
Instructions
- Place eggs, panko, and tapioca flour in 3 separate shallow medium bowls.
- Season fish with salt and pepper.
- Dredge fish in flour (you can skip this part if you don't want to use)
- Dip into egg, allowing excess to drip back into bowl
- Coat with pork panko (or panko).
- Heat 1/2 cup oil in frying pan. Cook in batches 3 minutes on each side.
- Transfer to paper towels.
Make Taco Sauce
- Use equal amounts of sour cream, mayonnaise and one of the following. Sriracha, Salsa, or Salsa Verde. Stir until well-incorporated.
- Assemble Tacos
- Tortilla, red cabbage, cilantro, fish, sauce, avocado, lime.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
I made these for dinner tonight and they were delicious. My husband loved them too and said to add them to the rotation. We’re trying to have fish 3 times a week and these are so much better then baked or broiled fish. I’ve tried a lot of your recipes and they’ve all been excellent. Thank you.
Thank you Doris.