Keto Fish Taco Avocado Bowl

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    6 min

  • ready time

    ready time

    21 min

Keto Fish Taco Avocado Bowl

14 ratings

Fish tacos are an excellent lunch that (minus the tortillas) are very healthy to enjoy. Instead of loading your fish tacos into a flour or corn tortilla, try this recipe as an alternative. Using an avocado’s shell as a way to hold your filling is convenient and even saves you on some extra dishes! A fresh squeeze of lime while eating keep your avocado green and perfectly ripe.

Jessica L.

  • Net Carbs

    4.5 g

  • Fiber

    5.7 g

  • Total Carbs

    10.2 g

  • Protein

    17.1 g

  • Fats

    18.3 g

265 cals

Keto Fish Taco Avocado Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Olive Oil

    Olive Oil

    1 teaspoon

  • Flounder


    3 oz, boneless, raw

  • Salt


    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ tsp

  • Yellow Onions

    Yellow Onions

    1 ounce

  • Jalapeno Peppers

    Jalapeno Peppers

    ½ pepper

  • Cilantro


    1-½ tablespoon

  • Salt


    ⅛ teaspoon

  • Avocado


    3-½ oz yields

  • Lime Juice Raw

    Lime Juice Raw

    1 wedge yields

Recipe Steps

steps 4

21 min

  • Step 1

    Heat the olive oil in a small pan on medium-high heat. Place the flounder filet down, and sprinkle the first amount of salt and pepper on the exposed side. After about 3 minutes, flip the fish over to cook on the other side. Cook to your preferred doneness, but a slight char on the fish is best for this recipe.
    Step 1
  • Step 2

    When the flounder is done cooking, turn off the heat and set the fish aside on a clean surface to cool. Meanwhile, dice the onion, jalapeno, and cilantro, and combine these ingredients with the second amount of salt in a bowl.
    Step 2
  • Step 3

    Chop the cooled flounder into very small pieces combine this with the ingredients in the bowl. Open and avocado, remove the pit, and cut ½-inch cubes from the fruit. Save the avocado skins, as this will be your serving vessel.
    Step 3
  • Step 4

    Combine the avocado and lime juice together with the taco ingredients as well. Then, scoop the filling into the avocado skins for serving. You can lightly pack the ingredients in, as they will slightly overflow from the avocado skins. Enjoy cold or warm - your choice!
    Step 4

Comments 12

  • Islindini

    Islindini a year ago

    I used tilapia and put it in a 3g carb tortilla instead of the avo shell, with a tablespoon of sour cream. Very tasty and filling.

    • OutstandingAvocado220904

      OutstandingAvocado220904 2 years ago

      Made this tonight…wish I could put up a pic! I put a lot more lime and was heavy on the cilantro! The chilli i used had a good kick to it! And I used Sole instead! Absolutely amazing and so easy to do! I’ll deffo be making this again

      • KDelgado17!

        KDelgado17! 2 years ago

        I used salmon instead..... sooooo good.

        • AmazingKetone659113

          AmazingKetone659113 a year ago

          I hate flounder. Love the salmon idea!

      • StupendousRadish923527

        StupendousRadish923527 2 years ago

        Looks amazing. Haven't made it yet but I plan to. Question: does the fish get combined with the ingredients that go into the avocado shell, or do you serve it separately on the side?

        • josie0695

          josie0695 2 years ago

          Step 3 - chop fish into small pieces and combine with ingredients already in the bowl, before loading into the avocado shells

      • IncredibleKale354000

        IncredibleKale354000 3 years ago

        Yummy and simply

        • Ny6309

          Ny6309 4 years ago

          is one serving 1/2 avocado or both halves?

          • recipewriter

            recipewriter 4 years ago

            both halves!

        • Rugie

          Rugie 4 years ago

          Man this was delicious!!

          • Cassimora

            Cassimora 5 years ago

            Sooooo delicious. I used tilapia and it turned out extremely well. I think almost any white fish would work with this recipe. I'd recommend making your fish as crunchy as you can so it holds up in the recipe without getting too mushy.

            • lowcarbdieter2686

              lowcarbdieter2686 5 years ago

              I used tilapia as I didnt have flounder. The flavors were great!