Paleo Baja Fish Tacos

Dive into the fresh, zesty flavors of these Paleo Baja Fish Tacos—a low-carb, gluten-free twist on a coastal classic! Tender strips of white fish, seasoned with a smoky blend of cumin, paprika, and garlic, are lightly coated in coconut flour and pan-fried to golden perfection. Nestled in crisp lettuce leaves, each taco is layered with a tangy cabbage slaw and drizzled with a creamy avocado cilantro lime sauce, adding a vibrant, refreshing kick. Ready in just 30 minutes, this wholesome recipe skips the tortillas without skimping on flavor, making it an irresistible dinner option for paleo enthusiasts and taco lovers alike. Perfect for a light yet satisfying meal, these grain-free fish tacos are sure to become a weekly favorite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (such as cod or halibut)
• 1 cup coconut flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon ground cumin
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 eggs
• 3 tablespoons coconut oil
• 2 cups cabbage, thinly sliced
• 1 carrot, shredded
• 2 tablespoons lime juice
• 1 avocado, ripe
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 0.25 teaspoon sea salt (for sauce)
• 8 lettuce leaves (such as butter or iceberg)

Directions

Step 1

Begin by slicing the fish fillets into strips, about 1 inch wide.

Step 2

In a shallow bowl, combine coconut flour, smoked paprika, garlic powder, onion powder, ground cumin, sea salt, and black pepper.

Step 3

In a separate bowl, beat the eggs until well combined.

Step 4

Dip each fish strip into the eggs, allowing any excess to drip off, then dredge in the coconut flour mixture, ensuring each piece is evenly coated.

Step 5

Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the fish strips. Cook for 2-3 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain excess oil on a paper towel-lined plate.

Step 6

For the slaw, in a large bowl, toss together the sliced cabbage, shredded carrot, and lime juice. Set aside.

Step 7

For the avocado cilantro lime sauce, in a blender, combine the ripe avocado, fresh cilantro, minced jalapeño, minced garlic clove, lime juice, and the sea salt. Blend until smooth.

Step 8

To assemble the tacos, take a lettuce leaf, add a spoonful of the cabbage slaw, top with a few pieces of the cooked fish, and drizzle with avocado cilantro lime sauce.

Step 9

Repeat the assembly for the remaining lettuce leaves and serve immediately.

Nutrition Facts

Serving size	(1538.2g)

Amount per serving	% Daily Value*
Calories	1926.3

Total Fat 100.4g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 598.8mg	0%
Sodium 3622.3mg	0%
Total Carbohydrate 131.5g	0%
Dietary Fiber 72.9g	0%
Total Sugars 26.0g
Protein 148.0g	0%

Vitamin D 989.2IU	0%
Calcium 456.7mg	0%
Iron 16.9mg	0%
Potassium 4706.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 29.3%

Carbs: 26.0%