Paleo Dinner, Paleo Lunch, Paleo Recipes

Paleo Fish Tacos

Paleo fish tacos are the ultimate communal eat-with-your-hands meal. Here, we make them with fresh coconut flour tortillas (you can make these in large batches and keep them frozen for quicker meals in the future). I recommend making at least a couple of the different salsa recipes that are featured here; the mixing (and dancing) of complementary flavors is what makes this dish shine. Plus, it’s always fun to choose from a buffet of sauces to drizzle (or pour) on top of your food! Here, we’ve got the recipe for a white sauce, a green sauce, a creamy avocado sauce and fresh pico de gallo (salsa fresca). And the best part? It’s 100% paleo-friendly.

Paleo Fish Tacos

Coconut Flour Tortilla

Servings: Makes 8-10 tortillas

Coconut Flour Tortilla Ingredients:

  • ¼ cup coconut flour
  • 8 large egg whites
  • 2 tablespoons almond milk
  • ¼ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ cup water
  • Sea salt
  • Coconut oil


  1. In a large bowl, whisk together all ingredients, taking extra care to make sure that there are no lumps in the mixture.
  2. Heat a small skillet under medium-high heat.
  3. Heat 1 tablespoon of coconut oil in the skillet.
  4. Pour 3 tablespoons of the mixture onto the skillet. Spread the batter out into the shape of a thin tortilla.
  5. Cook until it is golden brown on the bottom side. Making sure that the tortilla is not sticking, gently flip it. Careful: they rip very easily!
  6. Cook until its other side is golden brown.
  7. Remove tortilla and place on a plate or to cool on a wire rack.
  8. Repeat steps 3-7 for the rest of the batter.

Salsas and Toppings

  • Shredded Cabbage (topping)
  • Fresh cilantro (topping)
  • Raw avocado slices (topping)
  • Pico de Gallo (Salsa Fresca)
  • This pairs very nicely with all the other salsas, as well as with avocado slices.
  • Ingredients:
  • 1 white or red onion, chopped
  • 4 tomatoes, chopped into large chunks
  • 1 bunch of fresh cilantro
  • 1-3 jalepeño peppers, seeded and minced
  • 1 tablespoon fresh lime juice
  • Sea salt


  1. Once all the ingredients have been washed, seeded and chopped, place them in a medium sized bowl.
  2. Add the fresh lime juice and sea salt.
  3. Stir, refrigerate and allow to sit at least 1 hour before serving.

Creamy Avocado Sauce

Creamy Avocado Sauce Ingredients:  (to make ½ cup of sauce)

  • 1 small avocado
  • ½ cup raw cashews
  • 3 cups water
  • 1 jalepeño pepper, seeded and diced (add as much or as little as you like)
  • 1/8 cup fresh lime juice
  • Cayenne Pepper, to taste
  • Sea Salt, to taste


  1. First bring a pot of water to a boil. Add raw cashews and allow them to boil for about 30 minutes. Alternatively, you can let them soak for 6 hours at room temperature, prior to making this recipe.
  2. When draining the cashews, save the soaking water.
  3. Put the raw cashews in a blender, and add in ¼ cup of the soaking water. Blend until a thick cream begins to form. If it is too thick, add more soaking water one spoonful at a time, until the desired consistency is reached.
  4.  Add the avocado, jalepeño pepper, fresh lime juice, sea salt and cayenne. Blend until everything is incorporated into a nice cream. Taste and adjust salt/spices as necessary.

White Sauce

White Sauce Ingredients:

  • Paleo Mayo
  • 2/3 cup avocado oil
  • 1 egg
  • 1 teaspoon freshly squeezed lemon juice
  • 1-3 garlic cloves, to taste
  • Salt and pepper to taste
  • Oregano, to taste
  • Cumin, to taste
  • Cayenne Pepper, to taste
  • Additional lime juice, to taste
  • Additional sea salt, to taste


  1. To make the mayo, put all of the mayo ingredients into a blender. Blend (maximum 1 minute) until the oil turns white and it begins to look like mayo. With the blender off, use a knife to stir it around. When ready, place into a bowl.
  2. Add the oregano, cumin and cayenne pepper to the mayo. Stir until everything is well incorporated. Taste and add more lime juice or sea salt if needed.

Green Sauce

Green Sauce Ingredients:

  • 1 avocado
  • 2 tomatillos
  • ½ Serrano pepper, seeded
  • Cilantro
  • ¼ tablespoon Coconut oil
  • Sea Salt, to taste
  • Fresh Lime juice (optional)


  1. Place all of the ingredients into a blender. Blend until you have a thick and creamy sauce. Taste and add salt if needed. If you want a more tangy sauce, squeeze some fresh lime juice.
  2. Pour into a bowl or jar.

Making the Fish

Required Ingredients:

  • 1 lb cod, mahi mahi, tilapia or halibut – bones and skins removed
  • ¼ cup almond flour
  • 1 cup shredded coconut
  • 1 egg, beaten
  • ¼ cup fresh lime juice
  • Sea salt, to taste
  • Cumin, to taste
  • Chili powder, to taste


  1. Before beginning this recipe, you must first marinate the fish for 6-8 hours. It should be washed and marinated in a mixture of lime juice, salt, chili powder and cumin.
  2. In a bowl, beat the egg.
  3. In a separate bowl, combine almond flour, shredded coconut, salt and some chili powder.
  4. After removing the fish from the marinade, cut it into 1 inch wide strips that are about 4 inches long.
  5. For each strip, place it in the egg first, turning it so that the egg covers both sides.
  6. Then, place the strip into the shredded coconut-almond flour mixture. Shake off any excess flour.
  7. The fish can be cooked in the oven or stovetop.

To cook in the oven: preheat oven to 375 degrees Fahrenheit. Place the fish strips on a baking sheet that is lined with parchment paper (or lightly greased foil). Bake the fish at 5-6 minutes on each side. Turn on the broiler for a minute or two for a crispier crust.

To cook stove-top: Heat some coconut oil in a skillet or pan. Once the oil is hot, place a breaded fish strip and cook until done, flipping halfway through (a few minutes on each side). Repeat for all the strips.

Assembling the Paleo Fish Tacos

To assemble the tacos, place one fish strip onto each tortilla. From there, each person can pick and chose their taco toppings (avocado slices, shredded cabbage, fresh cilantro) and salsas (Salsa Fresca, Creamy Avocado Sauce, White Sauce, Green Sauce). Cut up some lime wedges for those who’d like a little more sour kick to their tacos, or seed and dice some Serrano pepper or jalepeño peppers for the spice-lovers.

Once you’ve got the tortillas, fish and salsas ready, it’s time to call over your hungry crowd and begin passing out plates. Freezing extra tortillas will help make future taco (as well as burrito and enchilada) adventures quicker, and you can always refrigerate any leftover salsas in lidded mason jars. This recipe is a great way to both start and end a weekend with the folks you consider your heart’s family. Get the tortillas rolling and the peppers kicking, this is an energetic and flavorful dish that will have you yearning for seconds and thirds.

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