Quick & Easy Fish Taco Recipe - Paleo Grubs (2024)

• For fish fillets
  • 1 pound fish fillets
  • 4 tbsp golden flax meal
  • 4 tbsp sesame seeds flour
  • ½ tsp cayenne pepper
  • ¼ tsp garlic powder (optional)
  • 1 egg
  • 2 tbsp sparkling water
  • ½ tsp baking powder
  • salt to taste
  • avocado oil for frying
• For tortillas
  • 1 1/4 cup almond flour
  • 5 tbsp psyllium husk powder
  • 2 tsp olive oil
  • 2 egg
  • ½ tsp baking powder
  • 1 cup sparkling water
  • ½ tsp salt
• Rest of ingredients
  • 2 medium tomatoes, cubed
  • 1 spring onion, sliced
  • 1 garlic clove, minced
  • ½ green chili, sliced
  • 1 lime, cut into wedges
  • a few springs of fresh cilantro or parsley
  • 1 avocado, pitted, pilled and sliced
  • salt, crushed black pepper to taste

1. To make the salsa in a small bowl combine the tomatoes, spring onion, garlic and chili. Season with salt to taste. Set aside.
2. To prepare the fish, in a plate mix flax meal, cayenne pepper, garlic powder (if using) and pinch of salt. Mix well to combine. Cut the fish fillets into 5 inch long pieces and pat them dry well with paper towels. Season with salt and set aside. In a pie plate combine the egg, sesame seeds flour, baking powder, small pinch of salt and sparkling water. Mix well to combine. Press each fish fillet into the flax meal mixture and shake off the excess, then dip each one in the batter.
3. Pour oil to depth of 1/2 inch in a large skillet and heat it over medium-high heat just until it's nearly at the smoking point. Fry the fillets, in batches, 2 minutes per side or until golden brown. Remove cooked fillets from pan and place them on paper towels to drain. Set aside.
4. To prepare the tortillas, in a medium bowl combine the almond flour, psyllium husk powder, baking powder and salt. Add beaten eggs, olive oil and sparkling water. Mix well to combine. Let it rest for 2 minutes. Divide the dough into 8 balls.
5. Place each ball of dough between two pieces of greased baking paper and using a rolling pin, roll out to a flatten 6 inch round. Preheat a non stick pan or cast iron pan brushed with olive oil over medium heat and bake tortillas for 2 minutes per side until lightly browned.
6. Cut the fish fillets into bite size pieces and divide it among the tortillas. Garnish with avocado slices, tomato salsa and cilantro or parsley springs. Season to taste with black pepper and salt and serve with lime wedges.

More Good Fish Taco Recipes

Citrus Fish Marinade for Fish Tacos

Tangy and flavorful are the best words to describe this delicious fish marinade for fish tacos, which also utilizes fresh fennel and red onion. Swordfish or another meaty fish such as halibut soak up the flavors of the marinade nicely. You could also include the rinds from the juiced fruits to make a more robust marinade.

Ingredients

1/3 cup olive oil
1/4 cup fresh orange juice
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1/2 tsp salt
1/2 medium fennel bulb, cored and thinly sliced
1/4 red onion, thinly sliced
2 tsp fresh dill, chopped
Pinch of freshly ground pepper
2 6-oz. swordfish fillets

Instructions

1. Stir together the olive oil, orange juice, lemon juice, lime juice, and salt. Add in the fennel, red onion, and dill. Mix well to combine. Place the marinade and fish into a large Ziploc bag and toss to coat. Marinate for 2 to 3 hours.