Fish Soft Tacos and Low Carb Zucchini “Tortillas”

Healthy, Low Carb Fish Tacos with Zucchini Tortillas Recipe from @whiteonrice

Sometimes you just gotta experiment and take chances in the kitchen. We always are taking chances with new recipes, original ideas and these low carb zucchini “tortillas” are one of our surprise successes. Last week we shared our zucchini “soft” taco shells recipe or wraps made from grated zucchini and to our surprise, it was a huge hit on our Facebook page. Everyone seems to love zucchini and changing it up from the more common cauliflower crusts. And it’s the perfect time of year too as we’re in the peak of Summer zucchini season.

Watch the Video Making the Zucchini Taco Shells:

Healthy Zucchini Soft Taco Tortillas made from grated zucchini | @whiteonrice

As promised, here’s one of our zucchini tortilla taco recipe that we developed last Summer for our magazine project. This recipe doesn’t get much easier than this and it’s completely flexible to adapt to what ever filling you want. Fish tacos are always a favorite to serve both at home and at the studio for clients. Rarely does anyone ever “not like” a fish taco unless they’re vegetarian. Even those who say they don’t like seafood, usually have a change of heart (and appetite) when they taste one of these.

Healthy and Low Carb Fish Tacos with Zucchini Tortillas made from grated zucchini | @whiteonrice

Simply put, add any of your favorite taco fillings with all the toppings and you have a very unique taco spread. It’s definitely not traditional, but we’ve been known to break some food rules so it’s right up our alley. Even beyond the taco, these zucchini “wraps” can be filled with other veggies and hummus to make a fabulous hummus wrap.

Healthy and Low Carb Fish Tacos with Zucchini Tortillas made from grated zucchini | @whiteonriceWhen Summer is bountiful with zucchini, this is one fun way to use up all the excess. Our garden summer squash are doing well and when we get more heat this Summer, they’ll grow like monsters before we know it. The weather here in Southern California has been a bit odd, as it’s been super humid filled with thunderstorms all weekend. Believe us, it’s a wonderful welcome of water to our drought-laden landscape. Some folks might be complaining about July rain, but for the most of us, we’re all cheering away and dancing to the tunes of water filled clouds and refreshing water from the sky.

Todd and Diane's garden @whiteonrice

Orange and tomato blossoms love all this wonderful July rain
Todd and Diane's garden @whiteonrice

Summer is awesome and hope you’re all making the most of this wonderful season!

-Diane and Todd

Here’s our current Zucchini Recipe Collection.

Fish Soft Tacos and Low Carb Zucchini "Tortillas"

Yield: Serves 4

Total Time: 1 hour

Even beyond the taco, these zucchini "wraps" can be filled with other veggies and hummus to make a fabulous hummus wrap. Here is the recipe link for the Zucchini Soft Taco "Tortillas" .

Ingredients:

Fish ingredients

  • 1 pound tilapia, salmon, or your favorite fish, cut into 2-inch pieces
  • 2 tablespoons (30ml) olive oil
  • ¼ teaspoon paprika
  • ¼ teaspoon chile powder
  • ¼ teaspoon ground cumin
  • 2 cloves garlic, minced or crushed
  • kosher or sea salt, to taste

Taco assembly

Directions:

  1. Add all fish ingredients in a medium bowl (fish pieces, olive oil, paprika, chile powder, cumin, garlic, and salt). Combine well to coat all pieces of fish with marinade.
  2. Heat medium skillet on medium-high heat. Place pieces of fish on pan and cook on all sides till fish is tender and cooked through, about 3-7 minutes, depending on the type of fish.
  3. After zucchini soft taco shells are cooked and cooked, gently peel them off the parchment paper. Fill each soft taco shell with fish and taco condiments.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 5 comments… read them below or add one }
  1. KalynsKitchen

    These look awesome! I am excited to feature them in my low-carb round-up for this month. Assuming that it’s okay for me to use the photo with credit to you of course!

  2. Angela

    What is the carb count on the tortillas?

  3. Sandy

    They look awesome! Am wondering about freezing the tortillas- have you tried freezing the shells yet? Thanks!

    1. Todd & Diane

      Sandy- we’ve not yet tried freezing them. But hoping if someone does and it’s successful that they’ll come back and let us know!

  4. Rocio

    Yummi delicious!! please tell me how you make a green salsa please, look soo good!!!
    Thanks

Leave a Reply