27+ Mouthwetring Mexican Fish Recipes for Every Seafood Lover

When it comes to vibrant, bold flavors, few cuisines can compete with the rich tradition of Mexican cooking.

One of the most delightful aspects of Mexican cuisine is its incredible variety of fish and seafood dishes, influenced by the country’s diverse coastlines and deep cultural history.

Whether you’re craving the tangy zest of ceviche or the smoky heat of grilled fish, these authentic Mexican fish recipes are guaranteed to satisfy your cravings.

In this blog, we’re exploring over 27 irresistible fish dishes that highlight the best of Mexican coastal cuisine.

From quick weeknight dinners to special occasion feasts, these recipes will transport your taste buds straight to the sunny shores of Mexico.

27+ Mouthwetring Mexican Fish Recipes for Every Seafood Lover

Mexican cuisine offers an array of tantalizing fish recipes, each brimming with the unique flavors of the country’s coastal regions.

From classic dishes like pescado a la veracruzana to modern takes on ceviche and fish tacos, these 27+ authentic recipes showcase the versatility of fish in Mexican cooking.

Whether you’re a seafood enthusiast or just beginning to explore the flavors of Mexico, these recipes are sure to inspire your next culinary adventure.

So, gather your ingredients, fire up the grill, or chill your ceviche, and let the vibrant flavors of Mexico take center stage on your plate!

Fish Tacos with Avocado Salsa

Fish tacos are a quintessential Mexican dish, and this low-carb, keto-friendly version skips the flour tortillas in favor of a fresh lettuce wrap. The fish is marinated with lime, garlic, and spices before being grilled to perfection. Topped with a tangy avocado salsa, this meal is fresh, satisfying, and light, perfect for a healthy lunch or dinner.

Ingredients:

• 4 white fish fillets (like cod or tilapia)
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 large lettuce leaves (for wrapping)
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice (for salsa)
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat the grill or a stovetop grill pan over medium heat.
2. In a small bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, salt, and pepper. Coat the fish fillets with this marinade and let them sit for about 10 minutes.
3. Grill the fish for 4-5 minutes on each side or until fully cooked and flakey.
4. While the fish cooks, prepare the salsa. In a bowl, mix the diced avocado, tomato, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
5. Once the fish is ready, gently flake it into pieces with a fork.
6. Assemble the tacos by placing the fish on the lettuce leaves and topping with the avocado salsa.

These fish tacos are a vibrant and delicious way to enjoy a Mexican classic while sticking to a keto lifestyle. The fresh, zesty avocado salsa complements the perfectly grilled fish, and the lettuce wrap provides a crunchy, low-carb alternative to traditional tortillas. This meal is a great choice for a satisfying yet healthy lunch or dinner, and it’s sure to become a staple in your low-carb recipe rotation.

Ceviche de Pescado (Mexican Fish Ceviche)

Ceviche is a refreshing Mexican dish that typically features raw fish marinated in citrus juices, which “cook” the fish. This recipe combines fresh white fish, lime, cilantro, and tomatoes for a bright and flavorful dish. With no need for cooking, ceviche is an easy, low-carb, and keto-friendly option for a light lunch or appetizer.

Ingredients:

• 1 lb fresh white fish (like tilapia or snapper), diced
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 small cucumber, peeled and diced
• 1-2 fresh chilies (jalapeño or serrano), finely chopped
• Salt and pepper to taste

Instructions:

1. Place the diced fish in a glass or ceramic bowl. Pour the lime juice over the fish until it is fully submerged.
2. Cover and refrigerate for at least 2-3 hours, stirring once or twice, until the fish becomes opaque and appears “cooked.”
3. Once the fish is ready, add the diced tomatoes, red onion, cucumber, chilies, and cilantro to the bowl.
4. Stir everything together gently, and season with salt and pepper to taste.
5. Serve immediately, either on its own or with a side of avocado slices for added richness.

Ceviche de Pescado is a delightful and healthy way to enjoy fish. The combination of lime juice and fresh vegetables creates a refreshing balance of flavors. This recipe is perfect for those following a keto diet, as it is naturally low in carbs and high in healthy fats and protein. It can be served as a light lunch or appetizer, making it a versatile dish that fits into any low-carb or keto meal plan.

Pescado a la Veracruzana (Veracruz-Style Fish)

This classic Mexican dish from the coastal region of Veracruz combines fresh fish with a tomato-based sauce, olives, capers, and spices. Traditionally served with rice, this keto version omits the rice and pairs it with a side of sautéed vegetables or a simple salad for a wholesome, low-carb meal.

Ingredients:

• 4 white fish fillets (such as snapper or cod)
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, pitted and sliced
• 2 tablespoons capers
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon chili flakes (optional)
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until they are soft and translucent (about 3-4 minutes).
2. Add the diced tomatoes, olives, capers, oregano, cumin, and chili flakes (if using). Stir everything together and simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
3. Season the fish fillets with salt and pepper, then gently place them into the sauce, spooning some of the sauce over the top of the fillets. Cover and cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Garnish with fresh cilantro before serving.

Pescado a la Veracruzana offers a delicious and healthy way to enjoy the vibrant flavors of Mexican cuisine. The rich tomato-based sauce with olives, capers, and spices brings out the best in the delicate fish, while the dish remains low-carb and keto-friendly. By pairing it with a side of sautéed vegetables or a salad, this dish becomes a filling, nutritious option that is perfect for a satisfying lunch

Mexican Fish Stew (Sopa de Pescado)

Sopa de Pescado is a traditional Mexican fish soup made with fresh fish, vegetables, and aromatic herbs. This light and flavorful dish is naturally low in carbs and perfect for those following a keto diet. The broth is made with tomatoes, garlic, and onions, creating a rich base for the delicate fish. It’s an ideal lunch or dinner option for those craving a hearty, yet healthy, meal.

Ingredients:

• 4 fish fillets (such as red snapper or tilapia)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 4 cups fish stock (or water with fish bouillon)
• 1/2 cup chopped cilantro
• 1 medium zucchini, diced
• 1/2 cup carrots, sliced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, cooking until softened and fragrant (about 4 minutes).
2. Add the diced tomatoes and cook for another 2 minutes, allowing them to break down.
3. Pour in the fish stock (or water with fish bouillon), and bring the soup to a simmer.
4. Add the zucchini, carrots, cumin, salt, and pepper. Cook for about 10 minutes or until the vegetables are tender.
5. Gently add the fish fillets to the pot, covering them with the broth. Let them cook for 6-8 minutes, until the fish is fully cooked and flakes easily.
6. Stir in the chopped cilantro and adjust seasoning with more salt and pepper if needed.
7. Serve the soup hot, with lime wedges on the side for squeezing.

This Mexican Fish Stew is a comforting, flavorful dish that’s both healthy and keto-friendly. The combination of fresh vegetables, aromatic herbs, and tender fish in a light broth makes it an excellent choice for a light yet filling meal. It’s perfect for a cozy lunch or dinner, especially on colder days when you want something satisfying but low in carbs.

Grilled Fish with Cilantro-Lime Butter

This Grilled Fish with Cilantro-Lime Butter is a simple and delicious Mexican-inspired dish. The fish is seasoned with a blend of spices and grilled to perfection, while the cilantro-lime butter adds a rich, zesty flavor. It’s low in carbs and a great keto lunch or dinner option that pairs beautifully with a side of sautéed vegetables or a crisp salad.

Ingredients:

• 4 white fish fillets (such as mahi-mahi or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Zest of 1 lime

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Drizzle the fish fillets with olive oil, then season with paprika, garlic powder, salt, and pepper on both sides.
3. Grill the fish for about 4-5 minutes per side, or until cooked through and flaky.
4. While the fish is grilling, prepare the cilantro-lime butter. In a small bowl, combine the softened butter with chopped cilantro, lime juice, and lime zest. Stir until well combined.
5. Once the fish is done, remove it from the grill and top each fillet with a generous dollop of cilantro-lime butter.
6. Serve immediately, paired with your favorite low-carb side dishes like sautéed spinach or grilled vegetables.

This Grilled Fish with Cilantro-Lime Butter is a quick and flavorful dish that offers the perfect combination of smoky grilled fish and creamy, zesty butter. It’s a low-carb, keto-friendly meal that will leave you feeling satisfied without compromising on taste. This simple yet indulgent recipe is perfect for a busy lunch or a relaxed dinner.

Baja Fish Salad

Baja Fish Salad brings the flavors of Mexico’s Baja region to your plate in a healthy, low-carb, and keto-friendly way. This dish features crispy, grilled fish fillets served over a bed of fresh greens, topped with a creamy avocado dressing. The combination of grilled fish, crunchy vegetables, and creamy dressing makes for a deliciously satisfying lunch.

Ingredients:

• fish fillets (like cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed salad greens (such as arugula, spinach, and romaine)
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1 small cucumber, sliced
• 1/2 cup cherry tomatoes, halved

Instructions:

1. Preheat the grill or stovetop grill pan over medium heat.
2. Drizzle the fish fillets with olive oil and season with paprika, cumin, salt, and pepper.
3. Grill the fish for 4-5 minutes per side, or until it flakes easily and is cooked through.
4. While the fish is cooking, prepare the avocado dressing. In a blender or food processor, combine the avocado, sour cream, lime juice, and cilantro. Blend until smooth and creamy. Season with salt and pepper to taste.
5. In a large bowl, toss the salad greens, cucumber slices, and cherry tomatoes.
6. Once the fish is done, break it into chunks and place it on top of the salad.
7. Drizzle the avocado dressing over the salad and serve immediately.

Baja Fish Salad is a flavorful and refreshing dish that provides a satisfying mix of textures and flavors. The grilled fish pairs perfectly with the creamy avocado dressing and fresh vegetables. This keto-friendly recipe is a great way to enjoy a Mexican-inspired meal while keeping it light and healthy. It’s perfect for a quick, nutritious lunch or dinner that won’t leave you feeling heavy.

Mexican Fish and Shrimp Ceviche Salad

This Fish and Shrimp Ceviche Salad is a vibrant and refreshing Mexican dish that combines the freshness of fish and shrimp marinated in lime juice with crisp vegetables and herbs. This healthy, low-carb salad is keto-friendly and makes for a perfect light lunch or appetizer. It offers a burst of flavors with the tanginess of lime, the crunch of cucumbers, and the richness of avocado.

Ingredients:

• 1/2 lb fresh white fish (like tilapia or snapper), diced
• 1/2 lb shrimp, peeled and deveined, chopped into bite-sized pieces
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. In a glass or ceramic bowl, combine the diced fish and shrimp. Pour the lime juice over the seafood, ensuring that it’s fully submerged. Stir gently and cover the bowl with plastic wrap. Refrigerate for at least 3 hours to allow the fish and shrimp to “cook” in the lime juice.
2. After marination, drain any excess lime juice and add the diced cucumber, red onion, avocado, cilantro, and jalapeño (if using).
3. Gently toss the ingredients together. Season with salt and pepper to taste.
4. Serve immediately, garnished with additional cilantro if desired.

This Mexican Fish and Shrimp Ceviche Salad is an excellent low-carb, keto-friendly dish that is both light and satisfying. The combination of fresh fish, shrimp, and vegetables, all marinated in tangy lime juice, creates a dish full of bold flavors and textures. It’s perfect for a hot day or as an appetizer to complement any Mexican meal, offering a refreshing and nutritious alternative to traditional heavy dishes.

Fish Tacos with Chipotle Lime Sauce

These Fish Tacos with Chipotle Lime Sauce offer a smoky, zesty twist on the traditional Mexican fish taco. The grilled fish is topped with a creamy and spicy chipotle lime sauce, providing a balance of flavors while remaining keto-friendly and low-carb. These tacos are served in crisp lettuce wraps instead of tortillas, making them a perfect low-carb lunch option.

Ingredients:

• 4 white fish fillets (like cod or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 large lettuce leaves (for wraps)
• 1/2 cup sour cream
• 1 tablespoon mayonnaise
• 1-2 chipotle peppers in adobo sauce, minced
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the grill or stovetop grill pan over medium heat.
2. Drizzle the fish fillets with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
3. Grill the fish for 4-5 minutes per side, or until cooked through and flaky.
4. While the fish is grilling, prepare the chipotle lime sauce. In a small bowl, combine the sour cream, mayonnaise, minced chipotle peppers, lime juice, and cumin. Stir until smooth and well combined.
5. Once the fish is done, break it into pieces and assemble the tacos by placing the fish into the lettuce wraps.
6. Drizzle the chipotle lime sauce over the fish, and garnish with chopped cilantro.

These Fish Tacos with Chipotle Lime Sauce bring a smoky, spicy twist to a classic Mexican dish while staying keto-friendly and low-carb. The smoky chipotle flavor pairs beautifully with the grilled fish, while the creamy sauce adds richness and a zesty kick. Served in crunchy lettuce wraps, they make for a delicious, satisfying, and healthy alternative to traditional tacos.

Fish and Cauliflower Rice Burrito Bowl

This Fish and Cauliflower Rice Burrito Bowl is a low-carb, keto-friendly take on the popular Mexican burrito bowl. The seasoned grilled fish is paired with cauliflower rice, fresh vegetables, and a tangy lime dressing. This hearty and nutritious dish is bursting with flavors while keeping it light and low in carbs, making it perfect for lunch or dinner.

Ingredients:

• 4 fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil (for the rice)
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1/4 cup sour cream (optional, for topping)
• 1 avocado, sliced (optional, for topping)

Instructions:

1. Preheat the grill or stovetop grill pan over medium heat.
2. Drizzle the fish fillets with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill the fish for 4-5 minutes on each side until fully cooked and flaky.
4. While the fish is grilling, heat olive oil in a pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender and slightly browned. Season with salt and pepper.
5. Assemble the burrito bowls by placing a bed of cauliflower rice at the bottom of each bowl.
6. Top the rice with the grilled fish, diced tomatoes, red onion, and chopped cilantro.
7. Garnish with lime wedges, a dollop of sour cream, and sliced avocado (if desired).
8. Serve immediately and enjoy!

The Fish and Cauliflower Rice Burrito Bowl is a flavorful, low-carb, and keto-friendly alternative to a traditional burrito bowl. The combination of grilled fish, cauliflower rice, and fresh toppings creates a well-rounded, satisfying meal. This dish is perfect for those following a keto or low-carb lifestyle, providing all the flavors you love from a Mexican burrito bowl without the carbs. It’s a filling, nutritious, and customizable option for lunch or dinner.

Mexican Fish Chiles Rellenos (Stuffed Peppers)

Mexican Fish Chiles Rellenos are a delicious and keto-friendly twist on the classic stuffed peppers. Instead of the usual meat filling, these peppers are stuffed with tender, grilled fish and a mix of fresh vegetables, all topped with a rich tomato-based sauce. This low-carb dish is perfect for anyone craving the flavors of Mexican cuisine while staying true to a keto lifestyle.

Ingredients:

• 4 large poblano peppers
• 1 lb white fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat your grill or stovetop grill pan over medium-high heat. Drizzle the fish fillets with olive oil, cumin, salt, and pepper.
2. Grill the fish for 4-5 minutes per side, or until fully cooked and flaky. Set the fish aside to cool slightly before flaking it into pieces.
3. While the fish is cooling, roast the poblano peppers by placing them on the grill or directly over an open flame, turning occasionally until the skin is charred and blistered. Once done, place the peppers in a plastic bag or covered bowl to steam for about 10 minutes. Peel off the skins, remove the seeds, and set them aside.
4. In a skillet, sauté the diced onions and tomatoes until softened (about 3-4 minutes). Add the flaked fish and cilantro, stirring to combine. Season with salt, pepper, and lime juice.
5. Stuff each roasted poblano pepper with the fish mixture, and place them in a baking dish.
6. Optionally, sprinkle shredded cheese over the stuffed peppers.
7. Bake the peppers in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and the cheese (if used) is melted.
8. Serve immediately, garnished with extra cilantro if desired.

Mexican Fish Chiles Rellenos are a flavorful and satisfying dish that captures the essence of traditional Mexican cuisine in a low-carb, keto-friendly way. The combination of grilled fish, roasted peppers, and a savory filling makes this meal both rich and light. With or without cheese, this dish offers a filling and healthy lunch or dinner option that’s perfect for any day.

Fish and Avocado Tostada (Keto Style)

The Fish and Avocado Tostada is a fresh, vibrant Mexican dish that stays true to traditional flavors while being completely keto-friendly. Instead of a fried tortilla, this recipe uses a low-carb alternative, like a crispy lettuce leaf or a baked cauliflower crust. Topped with grilled fish, creamy avocado, and tangy salsa, it’s a flavorful and refreshing dish that’s perfect for a low-carb lunch or dinner.

Ingredients:

• 4 small fish fillets (like cod or snapper)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large lettuce leaves (for the tostada base) or 2 cauliflower tortillas (baked and crispy)
• 1 ripe avocado, sliced
• 1/4 cup salsa (homemade or store-bought)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the grill or stovetop grill pan over medium-high heat. Drizzle the fish fillets with olive oil, chili powder, cumin, salt, and pepper.
2. Grill the fish for 3-4 minutes on each side, or until the fish is fully cooked and flakes easily with a fork.
3. While the fish cooks, prepare the tostada base. If using lettuce leaves, wash and dry them thoroughly. If using cauliflower tortillas, bake them according to your preferred recipe until crispy.
4. Once the fish is cooked, break it into large flakes.
5. Assemble the tostadas by placing the fish on the lettuce leaves or cauliflower tortillas. Top with sliced avocado, salsa, and fresh cilantro. Squeeze lime juice over the top for an added burst of flavor.
6. Serve immediately as a light and flavorful low-carb meal.

The Fish and Avocado Tostada is a delightful Mexican dish that provides all the vibrant flavors of a traditional tostada without the carbs. By using a lettuce leaf or cauliflower tortilla as a base, this keto-friendly version is both healthy and filling. The grilled fish, creamy avocado, and fresh salsa create a perfect balance of flavors that will leave you satisfied and craving more.

Mexican Fish Soup with Zucchini and Avocado

This Mexican Fish Soup is a comforting, flavorful dish that’s perfect for a keto or low-carb diet. The soup features tender fish, fresh zucchini, and creamy avocado, all simmered in a rich broth with traditional Mexican spices. It’s an easy, healthy option for lunch or dinner, offering a perfect balance of flavors and textures while keeping the carbs low.

Ingredients:

• 1 lb white fish fillets (such as tilapia or cod), cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, sliced into half-moons
• 1 can (14 oz) diced tomatoes
• 4 cups fish stock (or water with fish bouillon)
• 1/2 teaspoon cumin
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for about 4 minutes, or until softened.
2. Add the zucchini and cook for another 3-4 minutes.
3. Pour in the diced tomatoes, fish stock, cumin, and chili flakes (if using). Bring to a simmer, then cook for 10 minutes until the zucchini is tender.
4. Gently add the fish chunks into the soup, stirring carefully to ensure they stay intact. Cook for 6-8 minutes, or until the fish is fully cooked and flakes easily.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and top each serving with diced avocado and chopped cilantro.
7. Serve with lime wedges on the side for squeezing.

This Mexican Fish Soup is a hearty and healthy dish that’s bursting with flavor while being low in carbs and perfect for a keto diet. The combination of tender fish, fresh zucchini, and creamy avocado creates a comforting meal, while the rich broth adds depth and warmth. This soup is a wonderful option for a filling lunch or dinner that provides both nutrition and satisfaction.

Mexican Fish and Cucumber Salad

This Mexican Fish and Cucumber Salad is a light and refreshing dish that brings together the delicate flavors of grilled fish with the crunchiness of cucumbers and the zesty tang of lime. It’s a perfect low-carb, keto-friendly meal that is both satisfying and healthy. The combination of fish, fresh vegetables, and a citrusy dressing makes it a great choice for a summer lunch or light dinner.

Ingredients:

• 1 lb white fish fillets (such as tilapia or snapper)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 large cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1/4 cup lime juice
• 1 tablespoon olive oil (for dressing)
• 1/2 teaspoon cumin
• Optional: sliced radishes for garnish

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Drizzle the fish fillets with olive oil and season with paprika, salt, and pepper.
2. Grill the fish for 4-5 minutes per side until cooked through and flaky. Set aside to cool slightly, then flake the fish into bite-sized pieces.
3. In a large mixing bowl, combine the sliced cucumbers, red onion, cilantro, and diced avocado.
4. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to make the dressing.
5. Add the grilled fish to the salad mixture, and drizzle with the lime dressing. Toss gently to combine.
6. Garnish with additional cilantro or sliced radishes if desired, and serve immediately.

This Mexican Fish and Cucumber Salad is a refreshing and light dish that’s perfect for anyone on a keto or low-carb diet. The combination of grilled fish, crisp cucumber, creamy avocado, and zesty lime dressing creates a satisfying, healthy meal that’s perfect for a quick lunch or a light dinner. It’s packed with flavor while keeping the carbs low, making it an excellent choice for a nutritious, satisfying meal.

Mexican Fish in Coconut Milk (Pescado en Leche de Coco)

Mexican Fish in Coconut Milk, or Pescado en Leche de Coco, is a rich and creamy dish that combines tender fish with a luscious coconut milk broth. Infused with traditional Mexican spices and aromatics like garlic, onion, and cilantro, this dish offers a unique combination of flavors and textures while being keto-friendly and low-carb. It’s perfect for a cozy dinner or a special occasion.

Ingredients:

• 4 fish fillets (such as cod or snapper)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric (optional, for color)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 small zucchini, sliced (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Pour in the coconut milk, chili powder, turmeric (if using), salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together.
3. Gently add the fish fillets to the skillet, ensuring they are submerged in the coconut milk. Cook for 6-8 minutes, or until the fish is cooked through and flakes easily with a fork.
4. If using zucchini, add it to the skillet during the last 3 minutes of cooking, allowing it to soften in the coconut milk.
5. Once the fish is cooked, remove the skillet from heat. Stir in the chopped cilantro and lime juice.
6. Serve the fish with the creamy coconut sauce and garnish with additional cilantro if desired.

Mexican Fish in Coconut Milk is a creamy and flavorful dish that’s perfect for anyone on a keto or low-carb diet. The richness of coconut milk pairs beautifully with the delicate fish, while the spices add depth and warmth. This dish is both comforting and indulgent, making it a great choice for a satisfying dinner that won’t derail your keto goals.

Mexican Fish Tacos with Avocado Slaw (Keto Version)

These Mexican Fish Tacos with Avocado Slaw are a fresh, vibrant take on the classic taco. With tender, grilled fish wrapped in low-carb tortillas or lettuce leaves and topped with a creamy avocado slaw, this dish is the perfect balance of flavors and textures. It’s keto-friendly, light, and bursting with delicious Mexican flavors.

Ingredients:

• 4 white fish fillets (such as cod or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 large lettuce leaves (for tacos) or low-carb tortillas
• 1 ripe avocado, diced
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon chopped cilantro
• 1/4 teaspoon garlic powder
• Optional: hot sauce for serving

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Drizzle the fish fillets with olive oil, cumin, chili powder, salt, and pepper.
2. Grill the fish for 4-5 minutes on each side, or until the fish is fully cooked and flakes easily.
3. While the fish is grilling, prepare the avocado slaw. In a medium bowl, combine the diced avocado, shredded cabbage, mayonnaise, lime juice, garlic powder, and chopped cilantro. Mix until well combined. Season with salt and pepper to taste.
4. Once the fish is cooked, break it into chunks and set aside.
5. Assemble the tacos by placing the fish on the lettuce leaves or low-carb tortillas. Top with a generous amount of avocado slaw and a squeeze of lime juice.
6. Optional: Drizzle with hot sauce for an extra kick.

Mexican Fish Tacos with Avocado Slaw are a light, healthy, and keto-friendly alternative to traditional fish tacos. The grilled fish pairs perfectly with the creamy avocado slaw, creating a delicious contrast of flavors. By using lettuce wraps or low-carb tortillas, this dish stays low in carbs while still delivering all the freshness and vibrant flavors of classic Mexican tacos. It’s a perfect meal for a light lunch or dinner that’s satisfying yet guilt-free

Note: More recipes are coming soon