Pargo Rojo a la Tipitapa
Tipitapa Style Red Snapper with Keto Vegetables
Yes, with a tweak: request no rice, no fried plantains (tajadas/maduros). About 13g net carbs per serving, on the higher side for Nicaraguan food, so watch the portion.
What it is
A whole red snapper, often fried or baked, covered in a rich and tangy sauce made from sautéed onions, tomatoes, and bell peppers, with a hint of annatto. Served with keto-friendly vegetable sides.
Key ingredients
Whole red snapper, tomatoes, onions, bell peppers, garlic, annatto (achiote), olive oil, lime juice, salt, black pepper, non-starchy vegetables (e.g., chayote, green beans).
How to make it keto
Request no rice, no fried plantains (tajadas/maduros). Ask for a side of steamed or sautéed non-starchy vegetables like chayote, green beans, broccoli, or a sugar-free cabbage salad. Ensure the sauce has no added sugar and no flour-based thickeners.
Watch out for
Fried plantains, rice, potential added sugar in the tomato sauce base. If fried, the fish might have a flour-based batter.
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.
More on the Nicaraguan menuAll 256 Nicaraguan dishes ›
