Paleo Fish Tacos with Mango Salsa
Crispy paleo fish tacos topped with fresh mango salsa.Made with grain-free tortillas and gluten-free ingredients.A healthy 25-minute dinner perfect for busy weeknights.
Ingredients
For the Tacos
- 8 grain-free tortillas
- 1 pound halibut or cod
- 1 cup coconut oil
- 1 egg beaten
- ½ cup shredded purple cabbage
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
Optional Toppings
- ½ jalapeño sliced
- ½ cup diced cilantro
- Microgreens
- Sliced avocado
For the Mango Salsa
- 2 mangos peeled and diced
- ½ cup red onion diced
- ¼ cup cilantro finely chopped
- ½ jalapeño finely diced
- ½ teaspoon salt
- Juice of 1 lime
Instructions
- Dice the fish into 1-inch bite-sized pieces.
- In a small bowl, combine tapioca flour, coconut flour, garlic powder, and salt.
- Place the beaten egg in a separate bowl.
- Heat coconut oil in a large skillet over medium-high heat.
- Dip each piece of fish into the beaten egg, then coat evenly in the flour mixture.
- Once the oil is hot, carefully add the fish pieces to the skillet.
- Cook for 1–2 minutes on the first side until golden brown.
- Flip and cook another 1–2 minutes until the fish is cooked through and crispy.
- Transfer the fish to a paper towel-lined plate.
- Prepare the mango salsa by combining diced mango, red onion, cilantro, jalapeño, salt, and lime juice in a bowl.
- Warm the grain-free tortillas if desired.
- Assemble the Paleo Fish Tacos with Mango Salsa by adding fish to each tortilla.
- Top with cabbage, mango salsa, avocado, microgreens, and additional cilantro.
- Serve immediately and enjoy.
Notes
- Fresh fish provides the best flavor and texture.
- Mango salsa can be prepared several hours ahead.
- Add sliced radishes for extra crunch.
- Serve with a fresh green salad for a complete meal