Enjoy the flavors of Baja fish tacos in a grain-free and keto-friendly bowl! This recipe features tender white fish seasoned with a blend of spices, served over a bed of crisp lettuce and topped with creamy avocado, juicy cherry tomatoes, and zesty chipotle lime mayo.
Ingredients: 1 lb white fish fillets. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp ground cumin. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/2 tsp sea salt. 1/4 tsp black pepper. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1 lime, cut into wedges. 4 cups shredded lettuce. 1/4 cup mayonnaise keto-friendly. 1 tbsp lime juice. 1/2 tsp chipotle powder. 1/4 tsp sea salt.
Instructions: Preheat the oven to 400F 200C. Place the fish fillets on a baking sheet lined with parchment paper. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Brush the spice mixture over the fish fillets. Bake the fish in the preheated oven for 12-15 minutes, or until cooked through and flaky. In a separate bowl, combine mayonnaise, lime juice, chipotle powder, and sea salt to make the chipotle lime mayo. Divide shredded lettuce among serving bowls. Top with baked fish, avocado slices, cherry tomatoes, red onion slices, and fresh cilantro. Drizzle chipotle lime mayo over the taco bowls. Serve with lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 15 minutes
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