Low Carb Mexican Fish

5 from 1 vote

This low carb Mexican fish recipe features roasted cod, salsa, cheese, avocado - and more! A fantastic keto-friendly blend of flavors, colors, and textures.

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Prep Time 10

Cook Time 12

Total Time 22

Makes: 2 Servings

Net Carbs: 4

Calories: 425

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cod fillets approx 6-8 oz each
4 tbs low carb salsa
4 tbs shredded cheese eg Mexican blend
1 avocado diced
2 tbs fresh cilantro leaves roughly chopped
1 teaspoon lime juice
salt and black pepper
4 tbs crushed low carb corn or tortilla chips

Equipment

Aluminum Sheet Pan & Silicone Baking Mat Set, (Quarter Size)

Step-by-Step Instructions

Preheat the oven to 375F.
Place two fish fillets onto a small baking sheet lined with a silicone mat or kitchen foil. Spread the salsa over the fish and sprinkle the cheese over the salsa.
Roast for 10-12 minutes until the fish is cooked through - this will depend on the thickness of the fillets.
Meanwhile, mix together the avocado, cilantro, lime juice, salt, and pepper in a bowl.
When the fish is cooked, add the crushed chips, and top with the avocado mixture. Finish with a little extra black pepper, and serve!

Nutrition

Calories: 425kcalCarbohydrates: 12gProtein: 47gFat: 21gSaturated Fat: 5gCholesterol: 107mgSodium: 568mgFiber: 8gSugar: 2gNet Carbs: 4g

Notes

4g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.