These Paleo fish tacos will satisfy any hankering for this famous Baja dish. Crispy fish served atop a bed of spicy (YET DAIRY FREE!) slaw keeps the carbs low for those who prefer….but wrapped up in a tortillas, these are equally as satisfying!
I discovered a new appreciation of fish combined with Mexican food when I lived for month in Culíacan. Coastal states all over Mexico have an abundance of fresh seafood, and I had it prepared more ways than I can count. It helped turn this fish hater into a person who enjoys all variety of light fish and shellfish today!
Some 40 or 50 years ago, someone developed the quintessential fish taco: crispy fish with some fresh cabbage wrapped up in fresh corn tortilla and a drizzle of crema and lime. Perfection. Along the way there have more adaptations they you can shake a stick at, but these Paleo fish tacos are perfect for those watching their carbs and avoiding grains and gluten!
I created the spicy slaw for me as way to still enjoy fish tacos without the addition of corn tortillas. But, you could definitely add those back in here!!
Good either way, these fish tacos absolutely never disappoint!
Want some more Mexican themed dinners? Here are a few you could try!
Paleo Crispy Fish Tacos Recipe:
Paleo Fish Tacos
- 10 ounces pre-shredded cabbage
- ½ cup mayonnaise I use my homemade mayonnaise .
- ¼ cup pickled jalapeños diced
- 2 tablespoons minced onion
- 1 tablespoon lime juice
Make the slaw:
In a bowl, mix all ingredients except the cabbage
Toss in the cabbage, cover, and place in the fridge for serving.
Prepare the fish:
Preheat a large skilletover medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.