Paleo Baja Fish Tacos
Dive into a healthy twist on a Mexican classic with these Paleo Baja Fish Tacos—perfect for a light yet flavorful meal that’s gluten-free and dairy-free! Tender strips of white fish, such as cod or halibut, are coated in a smoky coconut flour batter seasoned with paprika, cumin, and garlic, then pan-fried to crispy perfection in nourishing coconut oil. Served on crisp lettuce leaves instead of traditional tortillas, these tacos are topped with a refreshing slaw made from cabbage, carrots, and lime juice, and drizzled with a creamy avocado cilantro lime sauce bursting with zesty, herbaceous goodness. Quick to make in under 30 minutes and ideal for Paleo enthusiasts, this recipe delivers bold Baja flavors while keeping things wholesome and satisfying. Perfect for lunch, dinner, or your next taco night!
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Recipe Information
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)
Instructions
Begin by slicing the fish fillets into strips, about 1 inch wide.
In a shallow bowl, combine coconut flour, smoked paprika, garlic powder, onion powder, ground cumin, sea salt, and black pepper.
In a separate bowl, beat the eggs until well combined.
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.
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.
For the slaw, in a large bowl, toss together the sliced cabbage, shredded carrot, and lime juice. Set aside.
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.
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.
Repeat the assembly for the remaining lettuce leaves and serve immediately.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 26.0 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 24.7 mcg | 124% | |
| Calcium | 457 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4706 mg | 100% | |
*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.
