Paleo Crispy Fish Tacos
The best easy crispy paleo fish tacos for a healthy dinner that requires minimal ingredients and are Whole30-compliant!
I LIVE for tacos!! Taco Tuesday is most definitely a thing at my house! My favorite tacos are definitely these crispy fish tacos! Is there anything better than tacos served with fresh cilantro, lime, guacamole and salsa?! These fish tacos are so easy to make and the entire recipe from start to finish takes under 30 minutes. I also love that there’s not too many ingredients and most of the ingredients I already have at my house.
These tacos are Whole30 compliant if you use Siete almond flour tortillas. This recipe is also paleo, grain-free, gluten-free and dairy-free. These tacos are so flavorful and always a crowd-pleaser!!
Ingredients in these delicious crispy paleo fish tacos
These easy paleo fish tacos have super simple and clean ingredients. They’re grain-free, gluten-free, dairy free, and Whole30 compliant. Here’s everything you need:
- 2 lbs wild-caught halibut or cod (I buy my fish fresh from a local market or frozen from Thrive Market; and always opt for wild-caught).
- 1 pasture-raised egg: this helps the flour stick to the fish. You will dip the fish in the egg (scrambled) first, and then in the almond flour / spice mixture.
- 2 cups almond flour: I use almond flour instead of bread crumbs to keep this recipe paleo, grain-free and gluten-free. I love substituting almond flour instead of bread crumbs in any recipe!
- 1 tsp paprika: I love using this spice to give the fish flavor.
- 1 tsp pink salt: Also for giving the fish flavor
- 1/2 tsp black pepper: also for giving the fish flavor. I mix the paprika, salt and pepper with the almond flour.
- 2 tbsp avocado oil: for frying the fish in. Avocado oil has a high smoke point, which makes it a safe and healthy oil for frying.
- Siete almond flour tortillas: I am obsessed with these grain-free / paleo tortillas. I cook them over an open flame on the stove for about 20 seconds per side.
- 1 cup of guacamole: I buy the organic, fresh pre-made guacamole from Whole Foods. If you have the time to make homemade guacamole then go for it!
- 1 cup of salsa: I also buy the fresh, pre-made salsa from Whole Foods
- Fresh cilantro: I opt for organic cilantro when possible. Sprinkle the fresh cilantro over the top of your tacos for amazing flavor!
- Lime, sliced into wedges: serve with the tacos. I love to squeeze some fresh lime juice on top of the cooked fish in my taco.
How to store leftovers
I store any leftover fish in a glass air-tight container in my refrigerator for a day. I recommend eating it the following night, or discarding after a day if you don’t eat it. I love enjoying the leftover fish the following day for lunch over a big salad!
If you make these
If you make these paleo crispy fish tacos definitely comment on this post to let me know how you liked them! I’m always open to suggestions and love feedback! It also makes my day when one of you tell me that you loved my recipe! If you share them on Instagram make sure to tag me @leahsplate so I can see and re-share!!
PrintPaleo Crispy Fish Tacos
Ingredients
- 2 lbs wild-caught halibut or cod
- 1 pasture-raised egg
- 2 cups almond flour
- 1 tsp paprika
- 1 tsp pink salt
- 1/2 tsp black pepper
- 2 tbsp avocado oil
To serve:
- Siete almond flour tortillas
- 1 cup of guacamole
- 1 cup of salsa
- Fresh cilantro
- Lime, sliced into wedges
Instructions
- in a small shallow bowl scramble the egg
- In a large shallow bowl or large plate mix together the almond flour, paprika, salt and pepper.
- Slice the fish into 1 inch strips
- Using tongs, first dip the fish into the egg and then into the almond flour mixture and set aside on a plate.
- Heat up a large skillet or frying pan over medium heat with about 1 tbsp of avocado oil
- Using the tongs gently place the fish onto the frying pan once it’s hot (make sure you give the fish space between each one). You won’t be able to fit it all onto the frying pan and will need to cook it in 2 – 3 batches.
- Lower the heat a bit to medium-low and cook for about 5 minutes on one side, then flip and cover the pan, cooking for another 3 – 5 minutes until perfectly crispy.
- Repeat this step until all of the fish is cooked.
- Heat up the tortillas by cooking them for about 20 seconds per side over an open flame (or heating them up in a pan with no oil for about 20 seconds per side)
- Serve the fish with the tortillas, guacamole, salsa, fresh cilantro and lime.
