paleo fish tacos

Our paleo fish tacos and coleslaw are made with a simple blend of spices creating a masterful flavor punch and topped with slaw that is light and zesty.

Paleo Fish Tacos and Coleslaw

Siete tortillas ((or you can use corn tortillas

cabbage

lime

avocado oil

avocado (- cubed)

salt and pepper (-

lb of flaky white fish ((try cod

garlic powder

tsp salt

paprika

cayenne

tsp cumin

tsp pepper

tbsp grassfed butter oil

Place all of the seasonings for the fish tacos in a small bowl and mix until they are evenly combined.

Place your fish in a ziplock bag and then add the seasoning mix. Close the bag and use your hands to get the seasonings to coat the fish. Place in the fridge, and let your fish marinate for at least an hour.

Make your coleslaw before you start cooking your fish because the fish won't take long, and you'll want to plate these tacos and get to eating right away.

For the coleslaw, just place all of the coleslaw ingredients in a small mixing bowl and mix them up until the avocado gets a little broken down but stays mostly chunky. Set aside till you're ready to plate.

Heat a large skillet over medium heat and let your butter or ghee heat up and melt in the pan.

Transfer your fish from the ziploc to your heated skillet. Let the fish get to sizzling. Cook for 2-4 minutes.

While the fish is going, heat up your tortillas. Just pop them in a medium skillet one at a time, right before your fish is done. They only need to be heated up for a minute or less. If you get them too crispy they will fall apart - lesson learned one time we made them.

Flip or mix the fish pieces around to get the other sides. Cook for another 2-4 minutes. Turn your burner off once the fish is done. It will be flaky.

Plate your tacos. Layer your fish and then coleslaw right on top of your tortillas. Garnish your favorite toppings, like salsa and cilantro. We also like to add a dollop of chipotle lime mayo from Primal Kitchen (it&#039;s addicting). Devour these paleo fish tacos and coleslaw! It&#039;s like bite after bite of a vacation in Mexico right at your own dining table!

A quick and easy way to enjoy the flavors of fish tacos and slaw!

Paleo Fish Taco Bowls (Whole30, GF + Dairy-Free)

lbs fish

tsp sea salt

tsp ground pepper

tbsp grass-fed butter ((or sub ghee or coconut oil))

cabbage, shredded

kale, chopped

lime, juice of

avocados, cubed

salt and pepper,

salsa

fresh cilantro, chopped

white rice ((optional))

Place fish in a glass dish, and add the seasoning mix. Work the seasoning into the fish with your hands. Cover and place in the fridge. Let fish marinate for at least 15 minutes and up to 24 hours.

Make the slaw by placing cabbage, kale, lime juice, avocado, salt and pepper in a large mixing bowl and mix them up until the avocado gets a little broken down but stays mostly chunky. Set aside till you're ready to plate.

Heat a large skillet over medium heat and let your butter, ghee or coconut oil heat up and melt in the pan. Transfer your fish to the heated skillet. Let the fish get to sizzling. Cook for 2-4 minutes.

Flip and cook for another 2-4 minutes. Turn your burner off once the fish is done. It will be flaky and you can break it up into smaller pieces in the pan.&nbsp;

Make your bowls. Start with the slaw in the bottom of your bowls, add optional rice and top with fish. Garnish with salsa and fresh cilantro. &nbsp;

Top 2 paleo fish tacos recipes from across the web

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Paleo Fish Tacos and Coleslaw

Paleo Fish Taco Bowls (Whole30, GF ...

Top 2 paleo fish tacos recipes from across the web

The most viewed paleo fish tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Fish Tacos and Coleslaw

Paleo Fish Taco Bowls (Whole30, GF ...

The most viewed paleo fish tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine