Paleo Fried Fish Tacos
Dive into a wholesome twist on a classic favorite with these **Paleo Fried Fish Tacos**! Perfect for those following a paleo or gluten-free lifestyle, this recipe features crispy, golden white fish fillets coated in a savory blend of almond and coconut flours, seasoned with bold spices like smoked paprika and garlic powder. Instead of traditional tortillas, these tacos are served in fresh, crisp bibb lettuce leaves, making each bite delightfully refreshing and light. Topped with vibrant shredded cabbage, creamy avocado, and a sprinkle of chopped cilantro, these tacos are bursting with flavor and texture. Quick to prepare in just 30 minutes, they’re ideal for weeknight dinners or casual gatherings. Don’t forget to squeeze some fresh lime juice over the top for a zesty finishing touch!
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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.
