Crisp ‘N Flakey Fish Tacos ๐ŸŸ gluten free & keto

35 comments

  1. Jacky says:

    Hi Paola! Just made this recipelast night, hook, line, and sinker! Even got a tortilla press for it! It was a lot of work but sooooo delicious! I am about to make your smoked salmon and pastry roll up. I love your recipes! I was just looking at your comment from Samuel. I think I might try this batter recipe on mozzarella sticks. The recipe I have is with almond flour and it just falls off!

    Thanks so much for all your great recipes!

  2. Sherry says:

    I made these fish tacos, including the tortillas, for dinner tonight. Just as it was time for my husband to arrive home from work the phone rang – he was running late. I popped the fish into the toaster oven at 200ยฐF, covered the tortillas with a towel, and sealed up the avocado/sour cream guac I’d made, hoping everything would hold up for another hour. It did!

    The fish was delicious, golden brown, moist, and flaky; the tortillas still pliable (on try #2 as I wasn’t happy with my first batch I’d made earlier) after being covered with a towel, and my not-so-fond-of-fish husband finally remarked, “These are good.” That’s a big deal coming from him after he had worked 12-1/2 hours. I ate one and, being low on carbs for the day, ate another.

    I reduced the recipe because there are just two of us and I only needed 4 tacos. With no tortilla press here or for sale anywhere close-by and some funky, misshapen tortillas on try #1, I resorted to using a glass pie plate to do the press (thanks YouTube) and ended up with round shells instead of the original Rorschach-looking ones. I wanted to make some jimica fries but there was already too much going on at the stove with the tortillas and fish. Next time…and steamed asparagus made a fine stand-in.

    The tortilla dough never did form a ball in the food processor, but it did show signs of complete ‘wetting’, so I removed it to plastic wrap and proceeded (I really need a new food processor; my mom gave me this one 30 years ago and I hate giving up any connection to her even though the casing for the S-blade is cracking). After kneading, I let the dough rest for 10 minutes then made some tortillas, wrapped them in plastic wrap, and stuck them in the refrigerator to wait for dinner time. The cooking time for those is perfect.

    Sorry there are no pix, but I was in hurry-up mode. Next time – and there will definitely be a next time.

  3. Sakal says:

    Paola, I Love You…. Seriously, your dishes are so on point! Muy Delicioso!!! I don’t know if my husband and I can stay Keto if it weren’t for finding You!

    I didn’t expect for these fish tacos to be so Yummmsome! We made more marinade for the topping. That with a good squeeze of Lemon!!! OMGOOOOD!!!

    I bought your cookbook as well.

    The list is too long with everything I’ve made from you… But what I Can say is… Not One thing turned out that Wasn’t delish!

    Thank you SOOOO Much!!!!

  4. Trevor Dobrinska says:

    Can this frying technique be applied to other items, such as zucchini fries, fried pickles, etc? Or are these items too high of a water content. Thanks!

  5. Amanda Mushynski says:

    In step 4, the egg mixture…can you clarify what cream gets mixed with the egg? It is the sour cream, correct?
    Just want to be sure

  6. Lola says:

    Hi Paola, I have a question!

    I’ve been encouraging my parents to go low carb, but its very difficult for my Mom, as she has severe egg allergies. One of her absolute favorite carby foods was fish and chips, and I think this recipe may finally help, but there’s the issue of the egg…..can it be done without it?

    • Paola says:

      Hi Lola! This recipe will definitely be a good base for fish ‘n chips (just don’t do the spices, just a little garlic does help). Regarding the egg, just go ahead and try skipping it as the whey will stick to the sour cream coating (maybe a little bit less crisp, but should still be very good). xo!

  7. Marianne says:

    Why have I waited so long to try these?!?! I have loved your tortillas for a while now (makes so many Mexican dishes possible!), but it wasn’t until tonight that I had the fish. Super yum!!! I had to stop myself from eating it all – they are that delicious. As the only keto-ist out of 4, I was surprised when my son and DIL both loved them. Almost had to fight them off, but they had carnitas to keep them happy. I got all the fish … heaven in a keto tortilla! Thank you for all of your wonderful recipes. You help make keto fun.

    • Paola says:

      LOL Marianne that’s awesome to hear! And I definitely get you, these are in my opinion some of my favorite tacos ๐Ÿ˜‰ xo and thanks so much for reporting back, had a good laugh!

  8. Donna says:

    These look uber-authentic and fantastic…Question: Could I possibly substitute Jay Wolf’s Egg White Protein Powder for the whey protein powder here?

    • Paola says:

      Donna I’m sorry to have missed your comment earlier! In all honesty I haven’t tried with egg white pp here :-S

  9. Jen says:

    Wow, Paola! You’ve done it again! I used to live in San Diego (the place I consider the fish taco capital of the US) and the one food I miss more than anything else is fish tacos. I was wondering, the day before I saw this recipe, “How am I going to eat keto forever? I can’t live without fish tacos!” And then- BAM!- here you are! Thank you for another fantastic recipe!!!

    • Paola says:

      LOL that’s so awesome to hear Jen! And YES on San Diego’s fish tacos! Baja in Mexico definitely has the best ones ๐Ÿ˜‰ xo and thanks for your comment!

  10. April says:

    Wow. Made these tonight, they did not disappoint. Really, really good.

    The recipe itself is extremely well written and easy to follow.

    Please, please, publish a recipe book.

    • Paola says:

      April that’s so wonderful to hear! Happy you guys enjoyed them ๐Ÿ™‚ and p.s. there will be a summer cookbook with 50 recipes coming later on this month (digital as the blog is under a year old!) xo and thank you for your comment!

  11. Ana Maria says:

    GRACIAS GRACIAS GRACIAS! We’re Mexican American and the whole family enjoyed these so much! Your tortillas have been a god send for us, we wouldn’t be able to do keto without them!

    • Paola says:

      De nada Ana Maria! So happy you guys enjoyed these so much, and great to hear about the tortillas too!! I get you (I’m half Mexican too!) ๐Ÿ˜‰ un beso!

  12. Laura says:

    Hi there,

    First off I love your recipes! Your keto tortillas are my fav!!! I tripe the batch and freeze until I need! Love them!

    I was wondering about this recipe as it states dairy free but you have whey protein in the recipe. What would the dairy free substitute be? Thanks!

    Thanks!

    • Paola says:

      Hi Laura! You’re right, I should’ve added a note as whey protein is one of those gray area ingredients (yes it’s derived form dairy, but good brands have little to no lactose left in them). You can alternatively use pork rinds and bake them (check out the chicken and waffles recipe for guidance). Hope this helped! xo

  13. Memo says:

    I think the macro information is off. 48 calories per taco is too good to be true! I would eat all 8 servings if that accurate.
    Also this is the first time I’ve seen your recipes. They seem great. I can’t wait to make all of them. Thanks!

    • Paola says:

      Thank you Memo, hope you enjoy them! And yes, 48 calories is for the fish only (it’s stated right above the nutrition card). You need to add the tortilla you use (ours for e.g. have 89 and 2g net carbs). But thanks for the heads up, I have been known to screw up!

    • Paola says:

      Oh and I also didn’t add the frying oil calories, so they will be higher (also in the notes). I just couldn’t figure out how to do it accurately :-S!

  14. jillian says:

    I am thrilled to have found your blog today, have spent way too much time pinning and printing recipes! I am very excited to make the tortillas and these tacos. It is time to buy a tortilla press..do you recommend the cast iron style or the cast aluminum? Thanks so much.

    • Paola says:

      Jillian that’s awesome to hear lol! I have a cast iron style (traditional Mexican), and they last a lifetime! xo and hope you enjoy!

  15. JoAnne McClure says:

    The US conversion on these fish tacos didn’t convert from grams. Thought you might want to know. Everything else converted just fine.

    Thanks so much for your recipes. They are wonderful!

    • Paola says:

      Hi JoAnne! There isn’t a conversion for this recipe as I just did everything but the fish in cups. Precision here is not that important, so you can actually eyeball ๐Ÿ˜‰ xo but thanks so much for the heads up!

  16. Ronalyn Hurley says:

    This sounds delicious. FYI, you many want to edit this paragraph in your post. “Their crispy interior and perfectly flakey interior”…..

    • Paola says:

      Hi Samuel! Unfortunately no, I’ve tried these with coconut and almond flour before and it never crisps up and just kind of falls off… Whey is the only thing I’ve tried that mimics a batter quite well. Hope this helps xo!

      • Samuel says:

        Hey! Totally helps. Good thing you recommended marinating the fish over night. Now I have time to go buy whey protein! haha

        • Paola says:

          Oh man I’m sorry for getting back to you so late! I have tendinitis in both my wrists and I’m struggling a bit to keep up with comments (thank goodness for dictation!) xo and hope you enjoy ๐Ÿ˜‰

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