Paleo Fried Fish Tacos
Dive into a healthy twist on a classic favorite with these irresistible Paleo Fried Fish Tacos! Featuring tender white fish fillets coated in a perfectly seasoned almond and coconut flour crust, these tacos are pan-fried in coconut oil for a golden crunch that’s entirely gluten-free and grain-free. Instead of traditional tortillas, crisp bibb lettuce leaves serve as the perfect low-carb vessel, wrapped around vibrant toppings like shredded cabbage, creamy avocado, and fresh cilantro. A squeeze of lime juice ties it all together, creating a mouthwatering combination of flavors and textures. Ready in just 30 minutes, these tacos are perfect for a quick weeknight dinner or a nutritious meal prep option. Satisfy your taco cravings the paleo way!
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Recipe Information
Ingredients
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 cup coconut oil
- 8 large bibb lettuce leaves
- 1 whole lime wedges
- 1 medium avocado
- 1 cup cabbage, finely shredded
- 0.25 cup cilantro, chopped
Instructions
Pat the fish fillets dry with paper towels and cut them into strips about 1 inch wide.
In a shallow bowl, combine almond flour, coconut flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to combine.
In another shallow bowl, beat the eggs lightly.
Heat coconut oil in a large skillet over medium-high heat.
Dip each fish strip into the beaten eggs, ensuring it is well-coated.
Press the egg-coated fish strip into the almond flour mixture, coating all sides evenly.
Once the oil is hot, place the coated fish strips in the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through. You may need to do this in batches.
Use tongs to transfer the cooked fish to a paper towel-lined plate to drain any excess oil.
To assemble tacos, place one or two fish strips in a large bibb lettuce leaf.
Top with shredded cabbage, slices of avocado, and chopped cilantro.
Serve with lime wedges for squirting fresh lime juice over the tacos before eating.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 14.6 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 24.7 mcg | 124% | |
| Calcium | 534 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3124 mg | 66% | |
*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.
