Keto Hawaiian Snack: Grilled Fish Tacos with Creamy Coleslaw and Avocado Coconut Salsa
This recipe is an elegant, low-carb take on traditional Hawaiian fish tacos, using crisp lettuce wraps instead of tortillas and a delightful twist on classic coleslaw with avocado coconut salsa. The result is a ketogenic dish full of flavor and texture that will transport you straight to the shores of Hawaii.
Allergens
Fish, Eggs (in mayo), Coconut
Ingredients
- 4 fresh Mahi Mahi fillets
- 8 large lettuce leaves, iceberg or romaine
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut aminos
- 1 avocado, diced
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
- In a large bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and coconut aminos. Season with salt and pepper, toss to combine, and set aside to marinate for 30 minutes.
- Season Mahi Mahi fillets with salt and pepper. Grill or pan sear until cooked through and flaky. Allow to rest for a few minutes before cutting into bite sized pieces.
- In another bowl, combine diced avocado, shredded coconut, lime juice, and chopped cilantro. Season with salt and pepper, mix well, and set aside.
- Assemble tacos by placing a lettuce leaf on a plate, topping it with fish, coleslaw, and avocado coconut salsa.
Chef’s Insight
The combination of textures and flavors creates a symphony of taste that transports you straight to a tropical paradise.
Notes
For best results, use fresh, sustainable fish from a trusted source.