These paleo fish tacos are so tender, flaky and paired with a tangy sweet and creamy mango avocado salsa with a grain free tortilla!
Paleo Fish Tacos with Mango Avocado Salsa
These paleo fish tacos are so tender, flaky and paired with a tangy sweet and creamy mango avocado salsa with a grain free tortilla
Ingredients
- 1 lb white fish fillet (cod, halibut or mahi mahi)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
Mango Salsa
- 1 ripe mango, skin and pit removed and diced into 1/2 in cubes
- 1 ripe avocado, skin removed and diced into 1/2 in cubes
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeno, seeded and finely chopped optional for spice
- 1 lime, juiced
- salt and pepper, to taste
For Serving
- 8 corn or grain free almond flour tortillas
- cilantro leaves
- shredded red cabbage
- lime wedges
Instructions
- Preheat the oven to 425F.
For the Mango Salsa:
- In a medium bowl, combine diced mango, chopped red onion, chopped cilantro, chopped jalapeño (if using), and lime juice. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld.
For the fish:
- In a shallow dish, combine olive oil, ground cumin, paprika, garlic power, onion powder, salt, and pepper. Add the halibut and toss to coat evenly on both sides.
- Place the dish in the preheated oven and bake until the fish is cooked through and flakes easily with a fork, about 10-15 minutes depending on the thickness of your fish.
Assemble the tacos:
- Once the halibut is cooked, remove it from the oven and use a fork to break it apart into bite-sized pieces.
- Warm the tortillas in a dry skillet or over the open flame for about 10 seconds per side.
- Add some flaked fish, mango salsa and shredded red cabbage on top of the tortilla. Top with fresh lime juice and cilantro leaves. Enjoy!
Notes
Avocado and greek or coconut yogurt would be delicious on top as well!
Leave a Reply