These 30-minute low-carb salmon tacos feature flaky, tender fish and a jalapeño salsa with corn and avocado that’s bursting with bright, fresh flavor!
When we think of fish tacos, most of us probably imagine filets of white fish that have been breaded and deep-fried before they’re stuffed into a tortilla or shell. While delicious, they can pack in a lot of carbs, fat, and grease.
These low-carb salmon tacos are a whole new way to enjoy fish tacos! Flaky, tender filets are topped with a bright salsa featuring corn, avocado, and jalapeño that’s bursting with bright, acidic flavor. They’re so refreshing!
And to top it off, this entire meal can be ready to eat in less than half an hour. Simply rub the salmon filets with oil and seasoning before placing them in the oven. Then, while the fish bakes, toss your salsa ingredients together, and that’s it! When the salmon is ready, all you have to do is assemble your tacos and dig in.
For a nutritious meal that’s quick to make and still delivers big on flavor, you have to try these low-carb fish tacos. They might become a weekly staple on your menu!
How to make low-carb salmon tacos
This tasty recipe comes together in six simple steps. Let’s get cooking!
Step 1: Preheat your oven to 450°F (220°C) and line a baking tray with aluminum foil.
Step 2: Coat the salmon fillets with olive oil and taco seasoning, then place on the prepared tray.
Step 3: Bake for 10-12 minutes, until cooked through and flaky. Remove from the oven and allow to rest for 5 minutes.
Step 4: While the salmon is cooking, mix everything for the salsa together. Place in the refrigerator until the salmon is done.
Step 5: Cut the salmon into rough chunks.
Step 6: Assemble your tacos by filling tortillas or lettuce leaves with salmon, salsa, and any desired toppings. Squeeze lime juice on top before serving.
The finished product is so beautiful, no one will ever believe how easy it was to throw together. These tacos are great for entertaining guests or just treating yourself to an amazingly delicious and healthy meal!
Ways to customize this recipe
This recipe is relatively low in carbs as-is. If you’re looking for a keto-friendly dish, you can omit the corn and use low-carb tortillas or lettuce wraps.
Have a little more room for carbs in your diet? Feel free to add black beans for some extra fiber! I highly recommend making your own low sodium no-soak beans for maximum flavor.
Prefer to enjoy this fiesta of flavors as a bowl instead? Ditch the tortillas and serve your ingredients over low-carb cauliflower rice!
You can also play around with your ingredients based on tastes, preferences, or simply what you have in your kitchen. Don’t like spicy? Swap out the jalapeño for chopped bell pepper. Prefer yellow onion? Use that instead. Want to top everything with sour cream or shredded cheese? Go for it!
I recommend storing any leftover salmon and leftover salsa in separate airtight containers in the refrigerator. The fish will stay fresh for up to three to four days and the salsa will keep for up to a week.
When you’re ready to eat, gently reheat the salmon in the microwave or the oven. Once warmed through, top with your salsa and enjoy!
Other low-carb seafood recipes
Want to branch out from chicken for some delicious and easy high-protein, low-carb meals? Seafood is a great way to mix it up with your weekly menu! Here are a few of my favorite recipes I know you’ll love:
- Crustless Crab Quiche with Asparagus
- Sesame Seared Tuna with Fennel Apple Slaw
- Shrimp Salad Stuffed Avocado
You can also check out this tasty roundup of Low-Carb Dinner Recipes for Diabetics for even more mouth-watering inspiration!
Low-Carb Salmon Tacos
- 4 salmon fillets (4 ounces each)
- 3 tablespoons taco seasoning (low sodium)
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (chopped — plus more for serving)
- 1 jalapeño (seeds removed and diced)
- ½ cup red onion (finely diced)
- 1 lime (juiced)
- ¼ cup corn (fresh or frozen)
- 1 avocado (cubed)
- 6 low-carb tortillas (or large lettuce wraps)
- Lime wedges (for serving)
Preheat your oven to 450°F (220°C) and line a baking tray with aluminum foil.
Coat the salmon fillets with olive oil and taco seasoning, then place on the prepared tray.4 salmon fillets, 3 tablespoons taco seasoning, 2 tablespoons olive oil
Bake for 10-12 minutes, until cooked through and flaky. Remove from the oven and allow to rest for 5 minutes.
While the salmon is cooking, mix everything for the salsa together. Place in the re-frigerator until the salmon is done.2 tablespoons fresh cilantro, 1 jalapeño, ½ cup red onion, 1 lime, ¼ cup corn, 1 avocado
Cut the salmon into rough chunks.
Assemble your tacos by filling tortillas or lettuce leaves with salmon, salsa, and any desired toppings. Squeeze lime juice on top before serving.6 low-carb tortillas, Lime wedges
Leftover salmon and salsa can be stored in separate airtight containers in the refrigerator. The salmon will stay fresh for up to 4 days and the salsa for up to a week.
To serve leftovers, gently reheat the salmon in the oven or the microwave, then top with salsa straight from the fridge.
The post Low-Carb Salmon Tacos appeared first on Diabetic Foodie.