Keto Fish Taco Lettuce Wraps with Cilantro Lime Crema

Why You’ll Love This Recipe

• All the taco vibes, none of the tortillas—light, fresh, and totally keto-friendly.
• Spiced, pan-crisp fish pairs with a crunchy, tangy slaw and a cool, zesty crema.
• Ready in about 30 minutes, with easy prep and minimal cleanup.
• Flexible: use your favorite white fish, adjust heat, and customize toppings.

Grocery List

• Produce: 1 small head green cabbage, 1 red onion, 1 jalapeño, 2–3 limes, 1 bunch cilantro, 1 head butter/Bibb lettuce, 1 ripe avocado, radishes (optional), 1 small garlic clove
• Dairy: Sour cream, mayonnaise
• Pantry: Avocado oil, apple cider vinegar, chili powder, ground cumin, smoked paprika, ground coriander, garlic powder, onion powder, kosher salt, black pepper, cayenne (optional)

Full Ingredients

For the Fish

• 1.5 lb (680 g) skinless white fish fillets (cod, mahi-mahi, or halibut)
• 1 tbsp avocado oil (to coat the fish)
• 1 tbsp avocado oil (for the pan)

Spice Rub

• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Pinch cayenne (optional, to taste)

Crunchy Cabbage Slaw

• 4 cups (about 280 g) finely shredded green cabbage
• 1/3 cup thinly sliced red onion
• 1 jalapeño, seeded and thinly sliced (optional)
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 2 tbsp avocado oil
• 2 tbsp chopped fresh cilantro
• 1/4 tsp kosher salt, plus black pepper to taste

Lime-Cilantro Crema

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 2 tbsp finely chopped cilantro
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1–2 tbsp water to thin
• Pinch kosher salt

For Serving and Assembly

• 12 large butter/Bibb lettuce leaves (or Little Gem/romaine hearts)
• 1 ripe avocado, sliced
• Lime wedges
• Extra chopped cilantro
• Thinly sliced radishes (optional)

Step-by-Step Instructions

Step 1: Season the fish with a bold spice rub

Pat the fish very dry with paper towels for the best sear. In a small bowl, mix the chili powder, cumin, smoked paprika, coriander, garlic powder, onion powder, kosher salt, black pepper, and a pinch of cayenne. Rub the fish with 1 tbsp avocado oil, then sprinkle the spice blend evenly on all sides, pressing gently to adhere. Let the fish rest at room temperature for 10 minutes while you make the slaw and crema.

Step 2: Toss the crunchy cabbage slaw

In a large bowl, combine the shredded cabbage, red onion, and jalapeño. In a small bowl, whisk together lime juice, apple cider vinegar, avocado oil, salt, and a few grinds of black pepper. Pour over the vegetables, add the chopped cilantro, and toss until the cabbage is evenly coated. Taste and adjust salt and lime as needed. Set aside to lightly wilt and become extra juicy.

Step 3: Whisk the lime-cilantro crema

In a medium bowl, stir together the sour cream, mayonnaise, lime juice, lime zest, cilantro, and grated garlic. Add 1–2 tbsp of water, a little at a time, until the sauce is drizzleable. Season with a pinch of salt. Refrigerate until ready to serve.

Step 4: Pan-sear the fish until crisp and flaky

Heat 1 tbsp avocado oil in a large cast-iron or nonstick skillet over medium-high heat until shimmering. Add the fish and sear undisturbed for 3–4 minutes until deeply browned at the edges. Carefully flip and cook another 2–4 minutes, depending on thickness, until the fish flakes easily and reaches 145°F at the thickest part. Transfer to a plate and let rest 2 minutes, then break into generous bite-size chunks.

Step 5: Prep the lettuce and toppings

Separate 12 large butter lettuce leaves, rinse, and dry thoroughly so they stay crisp. Slice the avocado. Set out lime wedges, extra cilantro, and radishes (if using) for easy assembly.

Step 6: Assemble the lettuce-wrap tacos and serve

Lay out the lettuce leaves and add a small mound of slaw to each. Top with pan-crisp fish and a few avocado slices. Drizzle generously with lime-cilantro crema. Finish with a squeeze of fresh lime and a sprinkle of cilantro. Serve immediately while the fish is hot and the lettuce is crisp.

Pro Tips

• Dry equals crisp: Pat fish very dry and preheat the pan well so the spices toast and the edges crisp without sticking.
• Do not crowd the skillet: Cook in batches if needed for a better sear and easier flipping.
• Leaf choice matters: Butter or Little Gem lettuce bends without cracking; double up small leaves for sturdier wraps.
• Thickness check: Very thick fillets may need an extra minute; pull at 140–145°F to avoid drying out.
• Crema consistency: Thin the crema just enough to drizzle so it coats without making the wraps soggy.

Variations

• Air-Fryer Fish: Brush seasoned fish with oil and air-fry at 400°F for 8–10 minutes, flipping once, until flakey and 145°F.
• Grilled Fish: Oil grates well; grill fillets over medium-high, 3–4 minutes per side, for a smoky, summery twist.
• Dairy-Free Crema: Use a thick dairy-free yogurt or avocado mayo in place of sour cream and mayo, thinning with lime juice and water.

Storage & Make-Ahead

Store components separately. Slaw keeps 24–48 hours covered in the fridge (it will soften slightly). Crema keeps up to 4 days. Cooked fish is best fresh but can be chilled up to 2 days; rewarm gently in a covered skillet over low heat or flake cold for a quick lunch. Wash and dry lettuce the day before; wrap in a towel and refrigerate in a container to keep leaves crisp. Assemble just before serving.

Nutrition (per serving)

Approximate per serving (1/4 of recipe): 450 calories; 32 g fat; 11 g total carbs; 5 g fiber; 6 g net carbs; 31 g protein; sodium will vary by salt and brand.