Keto Tapado (Seafood & Coconut Stew)
Caribbean-Style Keto Seafood Coconut Stew
Yes, with a tweak: request no plantains (green or ripe), no yuca, no sweet potatoes. About 13g net carbs per serving, on the higher side for Guatemalan food, so watch the portion.
What it is
A rich and creamy seafood stew from Guatemala's Caribbean coast, featuring a variety of fresh fish and shellfish simmered in full-fat coconut milk with aromatic spices. Modified to omit high-carb plantains and other starchy vegetables, focusing on the seafood and rich broth.
Key ingredients
White fish fillets (snapper, mahi-mahi), shrimp, crab, full-fat coconut milk, bell peppers, onion, garlic, cilantro, ginger, lime juice, olive oil, salt, pepper.
How to make it keto
Request no plantains (green or ripe), no yuca, no sweet potatoes. Ensure full-fat coconut milk is used and no sugar is added to the stew.
Watch out for
Plantains are a staple in traditional Tapado, sometimes sweet potato or other starchy vegetables are added. Sweetened coconut milk (less common in savory, but possible).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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