These fish tacos were made yesterday while people were over, and they all loved it! It’s a fantastic dish to serve up and low enough carb that everyone can enjoy. I hope you do too!

If you’re wondering about the guacamole, you can find the recipe for it over here. It’s a really great flavor combination with the fish because it brings the fresh and crunchy flavor profile of the red onion with the citrus punch of lime juice and cilantro.

If you’re getting a bit confused about the tortilla recipe, you can see the full recipe in detail here:

It might be hard to work with at first, but you’ll get the hang of it. To make it faster and easier to work with the dough, you can always grab a tortilla press. That’s the method that I use now (with some parchment paper) and it works wonders.

These fish tacos really bring a ton of flavor with them. They’re really filling (since they have quite a lot of fish in) and they’re just perfect for serving up at parties. One piece of advice I have about the tortillas is to make them in advance. They can take a while to make, and they always taste better once they’ve been sitting out for a few hours (to me at least).

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Blackened Tilapia
½ pound tilapia
1 teaspoon chili powder
1 teaspoon paprika
Salt and pepper to taste

Cabbage Slaw
½ cup red cabbage
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon apple cider vinegar

½ cup flaxseed meal
1 tablespoon psyllium husk powder
½ cup + 1 tablespoon water
2 tablespoons olive oil (to fry fish and tortillas)
4 tablespoons guacamole
Spices of your choice

Nutrition Summary: This makes a total of 4 Blackened Tilapia Fish Tacos. Each taco will have 266 Calories, 18.9g Fats, 3.5g Net Carbs, and 14g Protein.


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