Cajun Sole Tacos | Keto Fish Tacos | Keto Recipes
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Today I will be showing you how to make my Cajun sole tacos – a treat that will be
appreciated by all keto and non keto members of your family and your friends and
the best part: it’s
extremely easy to make. The macronutrient ratio for the Cajun sole tacos is
1.6 to 1 with 8.8 grams of total carbs of which
grams are dietary fiber and, interestingly, it leaves
4.4 grams of net carbs per taco. To make these tacos you’ll need to have prepared ahead of time the tortillas and hard shell taco recipe.
In this video, I show you how to make the Cajun sole tacos with a soft tortilla
but if you like you could substitute the soft tortillas with the hard shells because sometimes it’s just nice to have the crunchy shell. As
well as needing the tortilla recipe done,
you will need to prepare the red cabbage salad with the lime vinaigrette.
A link to both of these videos will be posted in the description below. To prepare the sole fillets first preheat the oven to
185 degrees Celsius or
370 degrees Fahrenheit. Place a sheet of parchment paper onto a pan or baking tray and then set that aside for a moment. In
a small bowl or measuring cup, add and combine the chili powder, paprika,
the cayenne pepper. Stir to combine all these dry spices,
then pat dry the thawed, room-temperature sole or any white fish of your choice.
Cod or tilapia make good substitutes.
Then use up the seasoning and liberally coat the fish fillet on all sides.
When you have coated all the fish, place the pan uncovered into the preheated oven and bake for about 15 minutes.
Please note your actual time will vary and depend on how thick your fish filet was when you began. To
test for doneness, insert a fork into the thick part of the fish.
The fish should flake easily and look completely white and slightly glossy all the way through. That’s how you will know
it’s done. When
Your fish are done remove them from the tray and place them to cool for about 10 minutes before assembling the tacos.
To assemble the tacos, place a soft tortilla on your plate.
Put a portion of the red cabbage salad in the center of the tortilla, then place one or two filets,
depending on the size of your filets, either whole or cut into pieces on top of the red cabbage salad.
Now, here you have a couple choices. You can eat the taco as it is with no additional toppings:
this is simple and very delicious, or you can squeeze some fresh lime juice over your fish from a cut wedge or medallion. The
last topping I’d like to add to my fish is about one or two tablespoons of sour cream.
These last two toppings are not included in the macronutrient ratio.
Whichever toppings you choose to put onto your Cajun sole taco,
Thank you for watching and see you next time. The link to the printable recipes is provided in the description below. Please
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