- 1 Mexi Zucchini Keto Crusts
- Grilled or seared fish of choice (we used tilapia)
- Cabbage Slaw
- Pan fry a frozen or thawed Mexi Keto Crust until medium brown and flexible.
- Position your crust in the shape of a large hardshell taco between two pans or in a taco holder to finish crisping up in the oven. Bake at 425 until your crusts are browned and crispy.
- Carefully remove your crusts and add your fish, cabbage slaw, and fresh cilantro!
*Cooking times may vary so watch carefully