A Flavorful, Keto-Friendly Taco Recipe

If you think going keto means giving up tacos, think again! These Keto Chili Lime Salmon Tacos are packed with bold flavors and fresh ingredients, all while keeping carbs in check. The rich, flaky salmon is marinated in a zesty chili-lime seasoning, then pan-seared to perfection and served in low-carb tortillas with a refreshing avocado salsa. Whether for a quick dinner or a weekend treat, these tacos prove that keto eating can be both delicious and satisfying.

Why This Recipe Works

  • Low in Carbs, Big on Flavor – Using low-carb tortillas and a fresh avocado salsa keeps this dish keto-friendly.
  • Healthy Fats & Protein – Salmon is rich in omega-3s and pairs perfectly with heart-healthy avocados.
  • Easy to Prepare – Marinate, cook, assemble, and enjoy in under 30 minutes!

Tips for the Best Results

  • Let the salmon marinate for at least 15 minutes to soak in the bold chili-lime flavors.
  • Use a hot pan to get a perfectly seared crust on your salmon.
  • Warm your low-carb tortillas for extra flexibility and a soft texture.

What to Serve With Keto Salmon Tacos

Pair these tacos with these keto-friendly sides:

  • Mexican Cauliflower Rice – A low-carb take on classic rice with bold spices.
  • Grilled Veggies – Zucchini, bell peppers, and onions complement the tacos beautifully.
  • Avocado Crema – A creamy, tangy topping that enhances the fresh flavors.

Storage & Reheating Tips

  • Refrigerate leftover salmon in an airtight container for up to 2 days.
  • Reheat in a skillet over low heat to maintain texture.
  • Avoid microwaving tortillas to prevent them from becoming chewy.
  • Not recommended for freezing due to the fresh ingredients.

Ingredients You’ll Need

For the Chili Lime Salmon:

  • 4 salmon fillets (skinless, about 5 oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Avocado Salsa:

  • 1 large avocado, diced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt

For the Tacos:

  • 6 small low-carb tortillas
  • ½ cup shredded cabbage
  • ¼ cup sour cream or Greek yogurt (optional)
  • Lime wedges, for serving

Step-by-Step Instructions

Marinate the Salmon

In a bowl, whisk together olive oil, lime juice, lime zest, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Coat the salmon fillets evenly with the marinade and let sit for 15 minutes.

Cook the Salmon

Heat a skillet over medium-high heat and add a little oil. Cook the salmon for 3-4 minutes per side, until it flakes easily with a fork. Remove from heat and let it rest for a minute.

Make the Avocado Salsa

While the salmon is cooking, mix avocado, cherry tomatoes, red onion, cilantro, lime juice, and salt in a bowl. Toss gently and set aside.

Assemble the Tacos

Warm your low-carb tortillas in a dry skillet or microwave for 10 seconds. Flake the salmon into bite-sized pieces and divide among the tortillas. Top with shredded cabbage and avocado salsa, and drizzle with sour cream or Greek yogurt if desired.

Serve & Enjoy

Garnish with extra lime wedges and fresh cilantro. Serve immediately and enjoy your keto-friendly salmon tacos!

Nutritional Information (Per Serving)

  • Calories: 380 kcal
  • Protein: 32g
  • Fat: 24g
  • Carbs: 8g
  • Net Carbs: 5g