Keto Fish Taco Salad LowCarbingAsian Cover

Keto Fish Taco Salad Bowl


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A couple of weekends ago, I was lucky enough to get a rare day off from recipe creations to go fishing and even more lucky to come back with big haul of Rockfish!  And what do we do with all the Rockfish we catch?  We make low-carb/keto fish taco salads for everyone!! For those that are not familiar with Rockfish, it is found in most oceans and has a firm and neutral tasting white meat – great for fish tacos!  However, if you happen to live in an area where you can’t access Rockfish, any neutral white meat fish will do such as Pacific Cod, Lingcod, Halibut, Wahoo, Dorado, etc. Before going low-carb/keto, we used to enjoy our fish tacos in a nice beer batter mix.  But since our lifestyle change, we had to adjust this recipe to make it fewer in carbs.  So instead of the beer batter mix, we started experimenting with different low-carb/keto options and ended up using a nice almond flour / Parmesan coating!  We serve the deliciously crusted fish over a bed of cabbage drizzled with LCA’s special fish taco sauce.  So next time you are in the mood for some fish taco and rather forgo all the carbs, this Fish Taco Salad Bowl recipe might be for you!

Keto Fish Taco Salad LowCarbingAsian Pin 2

This great little alternative to your traditional beer battered fish taco is low-carb/keto friendly at ~4g net carbs per meal.  It offers a nicely crusted white meat accompanied with our special fish taco sauce that carries a creamy zesty profile with a balanced spice on the finish.

Keto Fish Taco Salad Bowl Pic

The special ingredients needed for this recipe are Kewpie Mayo (you can substitute this with regular Western/American mayo, but we recommend Kewpie Mayo), Almond Flour, Sriracha.  All these can be picked up on Amazon or a local Asian Supermarket.

Now, let’s get cooking!

Prepping Time 8M

Deep Fry Time 2M

Total Time 10M

Net Carb/Serv ~4g

Serving 1 Bowl

Ingredients

Fish

  • 1/2 Rockfish Fillets (or any neutral white meat fish)
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt
  • 1/4 Cabbage (you will need around 1 cup of shredded cabbage)
  • 1-2 Cups Neutral Oil
  • 8-10 Cilantro Sprigs (optional garnish)

Fish Batter

Fish Taco Sauce

  • 4 tbsp Kewpie Mayo (can substitute for American mayo)
  • 1 tsp Lemon Juice  (about 2 lemon wedge)
  • 1 Garlic
  • 1/2 tsp Sriracha

Directions

1) Gather all the ingredients.

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2) Prepare fillets by washing with cold fresh water and then drying fillets with a paper towel.  Cut fillets into about 2 x 1 inch blocks and sprinkle salt and black pepper on both sides.  Place aside.

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3) Grind garlic with a grinder or a garlic press and place into a small sauce bowl.

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4) Combine garlic with other ingredients to make the sauce – Kewpie Mayo, lemon juice and Sriracha.  Mix well and set aside.

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5) Shred cabbage with a shredder.  Transfer to serving plate.

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6) Prepare batter by mixing Almond Flour, Grated Parmesan Cheese, Egg and Sparkling Water.  Set aside.

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Keto Fish Taco Salad Bowl Recipe (30)

7) Take a piece of fillet and dip into batter mix and set aside.

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8) Pour enough cooking oil to cover half the fillets into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes).

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9) Once up to heat, reduce heat to medium low, carefully add coated fillets and cook for 1-1.5 minutes until golden brown.  Flip and cook the other side for 1-1.5 minute until golden brown.  Once done, transfer fillets to drying rack and leave for about 1 minute (if you don’t have a drying rack, you can just place them on a plate with paper towels).

Keto Fish Taco Salad Bowl Recipe (28)

10) Once all excess oil has dripped off, transfer fish onto the bed of cabbage and garnish with optional Cilantro sprigs.  You can either drizzle the sauce on top, or serve as a dipping sauce.  We recommend drizzling sauce right before serving to maintain texture.

Keto Fish Taco Salad Bowl Recipe (29)

Note – you can add other vegetables like avocado, cucumbers, and tomatoes if you want.

Hope you enjoy our Keto Fish Taco Salad Bowl!  If you are looking for other meal ideas to change up your game, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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Keto Fish Taco Salad LowCarbingAsian Pin 3

Keto Fish Taco Salad LowCarbingAsian Cover

Keto Fish Taco Salad Bowl

The BEST Asian Low-Carb/Keto recipe for Keto Fish Taco Salad Bowl. Enjoy this delicious fusion dish at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Worldwide
Keyword: ketobakedfish, ketofishsticks, ketofishtaco, lowcarbbakedfish, lowcarbfishsticks, lowcarbfishtaco
Prep Time: 8 minutes
Cook Time: 2 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe

Ingredients

Fish

  • 1/2 lb Rockfish Fillets (or any neutral white meat fish)
  • 1/8 tsp Black Pepper
  • 1/8 tsp Salt
  • 1/4 Cup Cabbage (you will need around 1 cup of shredded cabbage)
  • 1-2 Cups Neutral Oil
  • 8-10 Sprigs Cilantro (optional garnish)

Fish Batter

  • 1/2 Cup Almond Flour
  • 2 tbsp Grated Parmesan Cheese
  • 1 Whole Egg
  • 1/3 Cup Sparkling Water

Fish Taco Sauce

  • 4 tbsp Kewpie Mayo (can substitute for American mayo)
  • 1 tsp Lemon Juice (about 2 lemon wedge)
  • 1 Clove Garlic
  • 1/2 tsp Sriracha

Instructions

  • Gather all the ingredients.
  • Prepare fillets by washing with cold fresh water and then drying fillets with a paper towel. Cut fillets into about 2 x 1 inch blocks and sprinkle salt and black pepper on both sides. Place aside.
  • Grind garlic with a grinder or a garlic press and place into a small sauce bowl.
  • Combine garlic with other ingredients to make the sauce - Kewpie Mayo, lemon juice and Sriracha. Mix well and set aside.
  • Shred cabbage with a shredder. Transfer to serving plate.
  • Prepare batter by mixing Almond Flour, Grated Parmesan Cheese, Egg and Sparkling Water. Set aside.
  • Take a piece of fillet and dip into batter mix and set aside.
  • Pour enough cooking oil to cover half the fillets into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes).
  • Once up to heat, reduce heat to medium low, carefully add coated fillets and cook for 1-1.5 minutes until golden brown. Flip and cook the other side for 1 minute until golden brown. Once done, transfer fillets to drying rack and leave for about 1-1.5 minutes minute (if you don't have a drying rack, you can just place them on a plate with paper towels).
  • Once all excess oil has dripped off, transfer fish onto the bed of cabbage and garnish with optional Cilantro Sprigs. You can either drizzle the sauce on top, or serve as a dipping sauce. We recommend drizzling sauce right before serving to maintain texture.

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