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prep time
15 min
cook time
6 min
ready time
21 min
Keto Fish Taco Avocado Bowl
Fish tacos are an excellent lunch that (minus the tortillas) are very healthy to enjoy. Instead of loading your fish tacos into a flour or corn tortilla, try this recipe as an alternative. Using an avocado’s shell as a way to hold your filling is convenient and even saves you on some extra dishes! A fresh squeeze of lime while eating keep your avocado green and perfectly ripe.
Jessica L.
Net Carbs
4.5 g
Fiber
5.7 g
Total Carbs
10.2 g
Protein
17.1 g
Fats
18.3 g
265 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Olive Oil
1 teaspoon
Flounder
3 oz, boneless, raw
Salt
⅛ teaspoon
Black Pepper
⅛ tsp
Yellow Onions
1 ounce
Jalapeno Peppers
½ pepper
Cilantro
1-½ tablespoon
Salt
⅛ teaspoon
Avocado
3-½ oz yields
Lime Juice Raw
1 wedge yields
Recipe Steps
steps 4
21 min
Step 1
Heat the olive oil in a small pan on medium-high heat. Place the flounder filet down, and sprinkle the first amount of salt and pepper on the exposed side. After about 3 minutes, flip the fish over to cook on the other side. Cook to your preferred doneness, but a slight char on the fish is best for this recipe.Step 2
When the flounder is done cooking, turn off the heat and set the fish aside on a clean surface to cool. Meanwhile, dice the onion, jalapeno, and cilantro, and combine these ingredients with the second amount of salt in a bowl.Step 3
Chop the cooled flounder into very small pieces combine this with the ingredients in the bowl. Open and avocado, remove the pit, and cut ½-inch cubes from the fruit. Save the avocado skins, as this will be your serving vessel.Step 4
Combine the avocado and lime juice together with the taco ingredients as well. Then, scoop the filling into the avocado skins for serving. You can lightly pack the ingredients in, as they will slightly overflow from the avocado skins. Enjoy cold or warm - your choice!
Comments
Tacoinusa 14 days ago
I tried this last night. After my second bite, I just couldn’t keep biting into that avocado skin. I mean I looked up the benefits of eating that avocado skin and I didn’t come up with much. I made it so I finished it even though I didn’t like the taste of that skin. Skin is a bit hard and tough to bite and over powered the fish flavor. I also used Nu-salt since I’m careful watching my sodium daily intake. How are you all doing it, I see one person here wrote he switched to the 3g low carb corn tortillas. I’ll look for them.
Tammy 14 days ago
Why would you eat the shell? All you do is put the stuff that you make in it on your fish. You don’t eat the shell. In fact, I don’t even know why they put it in the shell. You could just put it on the side on your plate with the fish.
Baileytj2 2 months ago
Blackened flounder with baby iceberg lettuce shell ! Awesome
Islindini 4 years ago
I used tilapia and put it in a 3g carb tortilla instead of the avo shell, with a tablespoon of sour cream. Very tasty and filling.
OutstandingAvocado220904 5 years ago
Made this tonight…wish I could put up a pic! I put a lot more lime and was heavy on the cilantro! The chilli i used had a good kick to it! And I used Sole instead! Absolutely amazing and so easy to do! I’ll deffo be making this again
KDelgado17! 5 years ago
I used salmon instead..... sooooo good.
AmazingKetone659113 4 years ago
I hate flounder. Love the salmon idea!
StupendousRadish923527 5 years ago
Looks amazing. Haven't made it yet but I plan to. Question: does the fish get combined with the ingredients that go into the avocado shell, or do you serve it separately on the side?
josie0695 5 years ago
Step 3 - chop fish into small pieces and combine with ingredients already in the bowl, before loading into the avocado shells
IncredibleKale354000 5 years ago
Yummy and simply
Ny6309 6 years ago
is one serving 1/2 avocado or both halves?
recipewriter 6 years ago
both halves!
Rugie 6 years ago
Man this was delicious!!
Cassimora 7 years ago
Sooooo delicious. I used tilapia and it turned out extremely well. I think almost any white fish would work with this recipe. I'd recommend making your fish as crunchy as you can so it holds up in the recipe without getting too mushy.
lowcarbdieter2686 8 years ago
I used tilapia as I didnt have flounder. The flavors were great!