Paleo Fish Tacos
Dive into a fresh, flavor-packed meal with these Paleo Fish Tacos—perfect for health-conscious foodies seeking a grain-free, dairy-free option that doesn’t skimp on taste. Succulent white fish, marinated in a zesty blend of lime juice, olive oil, and aromatic spices, is grilled to perfection and nestled in crisp lettuce leaves for a light yet satisfying twist on traditional tacos. Topped with a vibrant slaw of shredded red cabbage, julienned carrots, and fresh cilantro, and finished with a creamy avocado-lime sauce infused with just enough jalapeño to add a mild kick, these tacos are a feast for both the eyes and palate. Ready in just 30 minutes and loaded with wholesome ingredients, this recipe will become your new go-to for a quick and refreshing gluten-free dinner. Perfect keywords: paleo tacos, gluten-free fish tacos, dairy-free dinner, healthy taco recipe, avocado cream sauce.
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Recipe Information
Ingredients
- 1 pound white fish fillets (such as cod or halibut)
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 12 large lettuce leaves (for wrapping)
- 2 cups red cabbage, shredded
- 1 large carrot, julienned
- 0.25 cup fresh cilantro, chopped
- 1 large avocado
- 2 tablespoons coconut milk
- 1 tablespoon fresh lime juice
- 1 small jalapeño, seeded and minced
Instructions
Preheat your grill to medium-high heat.
In a small bowl, mix together olive oil, lime juice, garlic powder, paprika, cumin, sea salt, and black pepper.
Brush the fish fillets with the prepared marinade on both sides, ensuring they are well-coated.
Place the fish fillets on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
While the fish is grilling, prepare the slaw by combining the shredded red cabbage, julienned carrot, and chopped cilantro in a mixing bowl. Toss together to mix.
Next, prepare the avocado cream sauce. In a blender or food processor, combine the avocado, coconut milk, lime juice, and minced jalapeño. Blend until smooth and creamy.
Once the fish is cooked, remove it from the grill and let it rest for a couple of minutes. Then, use a fork to gently flake the fish into bite-sized pieces.
To assemble the tacos, lay a large lettuce leaf flat and place some of the flaked fish in the center.
Top the fish with a generous amount of the slaw mixture.
Drizzle with avocado cream sauce and garnish with additional cilantro if desired.
Serve immediately and enjoy these fresh, flavorful paleo fish tacos!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 20.9 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 501 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4584 mg | 98% | |
*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.
