These gluten free and Paleo Fish Tacos are lightly seasoned, breaded, and baked with a creamy chipotle-lime sauce and topped with fresh pineapple salsa. They’re bursting with fresh summer produce and full of flavor and texture. They can also be made as Fish Taco Bowls to be Whole30 and Keto compliant!
Everyone seems to have their own way of making Paleo Fish Tacos and my recipe is no exception. I very lightly season, bread, and bake the fish, season a creamy sauce with chipotle and lime juice, and then top it with my very favorite pineapple salsa recipe!
I love this recipe because it’s bursting with fresh summer produce and full of flavor and texture. It’s one of our family’s favorite – if not the family favorite – recipe of the summer. Here are the easy steps. I know there are a lot of steps but it’s SO WORTH IT!!! Plus, a lot can be made ahead of time and kept in the fridge. I promise that you will be so happy you made this 🙂
Paleo Fish Taco Instructions
Start by placing the fish in cold water to thaw. This takes about 30 minutes – not long at all. Then cut them into strips and coat with lime juice. For the fish, I like to use Cod or Alaska Pollock Loins, but feel free to use any mild fish that you prefer.
Dredge the fish in almond flour mixed with sea salt, chili powder, and cayenne (optional). Then bake at 500 degrees for 5 minutes, flip, and cook 2 more minutes. A word of caution: Do not use a glass baking dish because it may explode! 500 degrees is way too hot for glass, so please avoid glass and avoid a trip to the ER!
The Pineapple Salsa:
For the pineapple salsa, simply mix together a chopped and cored pineapple, chopped tomatoes, lime juice, cilantro, and salt. Just before serving, add a chopped avocado so it stays nice and green and fresh.
For The Chipotle-Lime Sauce:
For the sauce, mix together 1/2 cup of mayo, 1/2 cup coconut cream, lime juice, chili powder, and cumin. Then, thin out with water as needed.
For the mayo, I prefer to use my No-Fail 5 Minute Homemade Mayo recipe because it’s super easy, Paleo, Keto, and Whole-30 approved! If you buy mayo, I like Soy Free Veganaise because of the mild taste and fairly clean ingredients. Whatever mayo you choose though, just make sure it has a mild flavor without a strong aftertaste.
For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I like Sprouts, Thai Kitchen, and Native Forest brands. Other brands may not separate well or leave an aftertaste but these are 3 brands I know will work. If the coconut cream is too hard, simply microwave it a few seconds or until it’s soft but not melted.
Last but not least, shred a head of cabbage. Cabbage has so many health benefits (especially for the female hormones!) and adds nice flavor and crunch to the tacos.
If making fish tacos, use my Paleo Tortillas, Cassava Flour Tortillas, or Nut & Egg Free Tortillas. If you prefer store bought, I love Siete Tortillas. Or for Keto Fish Tacos, you can use my Keto Soft Flour Tortilla recipe from my Keto Breads Cookbook! Then, add some of the chipotle-lime sauce to the tortilla and fill it with the baked fish, pineapple salsa, and cabbage.
Keto And Whole30 Fish Taco Bowls
If you’re Keto, Low-Carb, or doing a Whole30, lets make Fish Taco Bowls! Instead of the tortillas, you can use either lettuce or cauliflower rice as a base. I personally prefer the cauliflower rice, or a mix of the two. Then, top the cauliflower rice and/or lettuce mix with the baked fish, pineapple salsa, shredded cabbage, and drizzle the chipotle-lime sauce over the top. If the sauce is too thick, thin it out with water as needed.
Tips For Perfect Paleo Fish Tacos Or Keto And Whole30 Fish Taco Bowls
- For Paleo Fish Tacos, use my Paleo Tortillas, Cassava Flour Tortillas, or Nut & Egg Free Tortillas. For store bought I love Siete Tortillas.
- If making Keto And Whole30 Fish Taco Bowls, put everything over lettuce or cauliflower rice. I personally prefer cauliflower rice, or a combination of the two. Or for Keto Fish Tacos, use my Soft Keto Tortilla recipe from my Keto Breads Cookbook! You can also reduce or omit the pineapple to reduce the carbs. If you leave it out the salsa then becomes a tomato-avocado salsa – which I use all the time and is just as good! It will still have all the fantastic flavors, but without the extra sweetness and carbs.
- For the fish I like to use Cod or Alaska Pollock Loins. Tilapia also works well but I can’t find any that’s wild caught so I usually steer clear of tilapia.
- Do not use a glass baking dish! 500 degrees is way too hot for glass so it could explode in the oven! So please use a baking sheet and steer clear of anything glass!
- If you’re not dairy free, you can replace the coconut cream with sour cream.
Paleo Fish Tacos Or Keto And Whole30 Fish Taco Bowls
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- 1 Pineapple cored and diced
- 1/2 Cup Grape or Cherry Tomatoes chopped or halved
- 1 Avocado pitted and diced
- 1/2 Bunch Cilantro chopped (about 1/2 C)
- 2 tsp. Lime Juice
- 1/2 Small Red Onion Finely Chopped, optional
- 1/4 tsp Sea Salt
- Black Pepper to taste
- 1 Jalapeno seeded and chopped, optional
- 1/4 Cup Homemade Mayonnaise or any mild flavored mayo
- 1/4 Cup Coconut Cream*
- 2 Tsp. Sugar of Choice or Honey omit for Keto and Whole30
- Juice of 1/2 Lime
- 1 -2 Tsp. Chipotle Peppers In Adobo Sauce chopped and seeded, to taste
- 1/4 tsp. Ground Cumin more to taste
- 4-6 Mild Flavored Fish Fillets I prefer Cod or Alaska Pollock Loins
- Juice of 1/2 Lime
- 1/4 tsp. Sea Salt
- Cooking Spray or Oil of Choice In Squirt Bottle To Coat Fish optional
- 1/2 Cup Blanched Almond Flour
- 1 tsp. Chili Powder
- 1/4 tsp. Cayenne Pepper optional
For Paleo Fish Tacos:
- Paleo Tortillas see more options above
- 3 Cups Cabbage Shredded
For Keto And Whole30 Fish Taco Bowls
- Cauliflower Rice And/Or Mixed Greens
- 3 Cups Cabbage shredded
- Place fish in cold water to thaw.
- Preheat oven to 500 degrees.
- Combine pineapple, tomatoes, onion, jalapeno, honey or sugar (if using), lime juice, cilantro, salt, and pepper in a large bowl. Cover and place in refrigerator. We'll add the avocado just before serving.
- Combine all of the chipotle-lime sauce ingredients in a bowl. Taste and adjust ingredients. Cover and place in fridge.
- In a shallow bowl or dish combine the almond flour, chili powder, sea salt, and cayenne. Set aside.
- Slice the fish lengthwise into strips that will easily fit into a tortilla. Then, place in plastic bag a coat with the juice of 1/2 lime.
- Liberally coat a baking sheet with oil or line with parchment paper or silpat.
- Dredge fish into the almond flour mixture, coating well on both sides and place on baking sheet.
- Lightly coat the fish with cooking oil or non-stick spray to help them get extra crispy (optional).
- Bake 5 minutes. Flip and bake an additional 2 minutes or until fish easy pulls apart with a fork.
- Just before serving, stir the avocado into the pineapple salsa.
- Serve fish either in heated tortillas or over cauliflower rice and/or mixed greens with the pineapple salsa, cabbage, and chipotle-lime sauce.
Nutritional information is approximate and may vary.
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