Crunchy Salmon Keto Tacos

Coat fish, chicken, tofu and bake for a quick and easy, golden, crunchy crust that won't crush your diet. 


  • 8 small tortillas
  • Pickled red onions, optional
  • Sliced avocado, optional

For the Breaded Salmon: 

For the Slaw:

  • 12 oz cabbage, shredded
  • 1 tbsp mayonnaise
  • 1/4 cup plain yogurt
  • Juice of 1/2 of a lime
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp kosher salt 



  1. Preheat the oven to 400° and line a sheet pan with parchment paper. Spray with Carrington Farms Ghee Cooking Oil Spray and set aside.

  2. In a shallow bowl, combine Carrington Farms Keto Bread Crumbs, paprika, chili powder, cumin, garlic powder, and salt. Toss with a fork to combine. 

  3. Slice the salmon filets into thick strips, about 1” wide. Firmly press each piece of salmon into the bread crumb mixture until coated on all sides. Place on the prepared sheet tray and then spray the tops with Carrington Farms Ghee Cooking Oil Spray. 

  4. Bake for 12-15 minutes, until golden brown and salmon is cooked through. 

  5. While the salmon is baking, make the slaw. In a large bowl, whisk together the mayonnaise, yogurt, lime juice, cilantro, and salt. Add the shredded cabbage and toss to coat. 

  6. To assemble, place 1-2 pieces of salmon on each tortilla. Top with slaw and garnish with pickled red onions and avocado slices if desired.