Delicious and easy paleo fish tacos made with spices, avocado and salsa. This is a fun meal that the whole family will enjoy and it’s ready in no time! So easy to adapt with your favorite veggies, salsa and dressings.
Ah, fish tacos. Living in San Diego has made me spoiled on fish tacos. I love going to Rubio’s to get beer-battered fish tacos, but at over 1,000 calories per meal I rarely get it… unless I’m pregnant. Then I go crazy because, you know, the baby wants it.
But I digress.
I’ve been cooking so much more lately since my husband has gone Paleo. And I just came up with this super-easy spicy fish taco recipe that even my kids enjoy – though I turn down the heat on their fish a bit and serve it up with tortilla chips.
These paleo fish tacos are easy to adapt to your tastes. Switch the spices up, add extra grilled veggies or other yummy extras. They are so easy to make your own but here are some ideas you might like;
Variations – What Else Can I add To My Paleo Fish Tacos?
- Grilled veggies such as zucchini
- Switch the spices up to your taste
- Pickled red onions
- Sour Cream (if you eat dairy)
Where to Get Kitchen Pantry Essentials
More Mexican Recipes You Might Like;
- Gluten free cilantro lime chicken tacos
- Instant Pot taco meat
- Homemade taco seasoning recipe
- Instant Pot refried beans
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Delicious and easy paleo fish tacos made with spices, avocado and salsa. A fun meal the whole family will enjoy!
- 2-3 six-inch size filets of wild-caught sole or cod
- 2 tbsp organic extra-virgin coconut oil or lard
- 6-10 whole leaves of organic romaine lettuce
- 1/2 tsp organic garlic powder
- 1/2 tsp Celtic salt
- 1/4 tsp organic paprika
- 1/4 tsp organic cayenne pepper omit this for kids
- 1/4 tsp organic white pepper
- 1/2 to 1 cup cheddar cheese shredded (optional)
- 1 organic avocado
- Fresh salsa
- Heat a large skillet pan to medium heat. Add oil or lard.
- Combine all the dry spices in a bowl. Sprinkle spice mixture on both sides of fish, then place fish in the pan.
- Cook on each side for 2-3 minutes, until browned and cooked evenly. Set aside.
- Cut open avocado and slice into cubes.
- Place 2-3 romaine lettuce leaves on plates. Top with fish, then add avocado, cheese and salsa.
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