Fish Tacos

Growing up in New Mexico, tacos have been a part of my life from the time I can remember.  Fish tacos are a great option as a paleo main dish.  There are a number of options to use for tortillas, coconut wraps, this recipe for tortillas from Predominantly Paleo, or even lettuce or cabbage leaves.  Try different ones to find exactly what you like best.

Fish Tacos

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4 servings


  • 4-5 tilapia or other white fish fillets (preferably wild-caught)
  • coconut oil
  • 1/4 head of cabbage
  • 4 key limes, juiced
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1/2 tsp. turmeric
  • 1/2 tsp. sumac
  • 1/2 tsp. cumin (omit for AIP)
  • 1/2 ripe avocado, mashed
  • 1/4 c. coconut milk
  • 1 key lime, juiced


  1. Preheat oven to 400 degrees F.
  2. Brush baking sheet with coconut oil and lay fillets on sheet. Brush fillets with additional coconut oil.
  3. Sprinkle fish with oregano, salt, turmeric, and sumac (along with cumin if using).
  4. Bake for 15-20 minutes, until fish is firm to the touch.
  5. Meanwhile, chop cabbage into strand of about 2-3 inches in length, and quite thin.
  6. Place in bowl and mix in 2 tbsp. of the lime juice.
  7. In a separate bowl mash 1/2 avocado, 1/4 c. coconut milk and juice of one key lime together. Add oregano and salt to taste.
  8. Break fillets into smaller chunks to serve. Build tacos at table by placing fish in tortilla (or tortilla substitute), add cabbage and avocado sauce as desired.

Additional Info

Serve along with cauli-rice, salad or other refreshing veggies to round out the meal.

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