Turns out, I am kinda good at keeping secrets because I’ve been making these paleo fish tacos for a while now. Somehow, I haven’t shared it though and that is a shame. So I decided to change that immediately, your welcome! As summer is beginning to wind down (how it’s mid-August already blows my mind?!), and I thought these tacos would be the perfect summer send-off.
Summer Time Fun
This summer has been one for the books. Leading up to summer, I was actually a little nervous how it would go. I thought I would be spending a lot of time alone, but it’s the opposite. In fact, when I was in my long-term relationship, I spent more of my weekends by myself. And I can honestly say this summer has been the best one I’ve ever had as an adult. I’ve surrounded myself with the most positive and uplifting people that bring out the best in me.
When Your Instagram Friend Turns into a Friend IRL
One of those people is someone who I didn’t even know last year in real life. But she came into my life at a time when I needed all the positive vibes and I think she needed me too. It is truly one of the best connections I’ve ever made and it was done via instagram! As much as people love to hate on social media (and I get the drawbacks, trust me), I have nothing but love for it. Because without that creative outlet that Instagram provided me, I wouldn’t have found my passion and I wouldn’t have met someone I would now call one of my best friends.
Creating these Paleo Fish Tacos
We’ve been spending nearly every weekend together this summer and she is without a doubt one of the reasons it’s been so epic. One of those nights, after far too much rosé, we made a pretty delicious Mexican inspired meal. This meal included some of the best guacamole I’ve ever had (I think I should blog it at some point, it’s that good), a peach and tomato salsa and of course these fish tacos. Needless to say, we ate well that night!
Choosing Your Fish
For the fish, I usually opt for cod as I find it works the best for this recipe, but any white fish will work in theory. When it comes to choosing fish, I do opt for the best quality I can find. That usually means wild caught and sustainable options. Living downtown Toronto, I have lots of different spots to choose from to get my fish. Usually, I head to hooked to get my fish because I love how much they pay attention to quality. And I like supporting smaller businesses rather than big grocery chains as well. You can also read more about choosing sustainable fish options by checking out this post (and make the scallops!).
All The Toppings For These Paleo Fish Tacos
When it comes to the toppings, I like to keep it relatively simple and customizable to your preferences. One topping I really love adding to this is thinly sliced cabbage because it offers that crunchiness that you need. The other topping that I can’t go without is a drizzle of something saucy. Tacos just aren’t the same without it in my opinion. For these ones, I used some mayo mixed with a pinch of cayenne and lime juice. You could also use some yogurt (dairy free if you need) or a cashew cream type sauce as well. Check out my shredded chicken burrito bowl with creamy jalapeño sauce for another option. You could also top these paleo fish tacos with some guac, or have it on the side with chips.
A Note on Ingredients
When it comes to the tacos, use a gluten free type such as corn or if you need them to be paleo, opt for a grain free taco such as these ones from Siete. Or you could serve these in a lettuce wrap if you want as well.
Paleo Fish Tacos
Delicious, coconut crusted and baked cod tacos.
Preheat your oven to 375F and line a baking sheet with parchment paper.
Slice the cod into bite sized pieces and set aside. In one small bowl, crack the eggs and beat them. In a second bowl add the shredded coconut, chile lime seasoning and cumin and mix it together.
Dip each piece of cod into the egg first and then into the coconut mixture. Place onto the baking sheet and bake for 5 minutes per side. Turn on the broil function and broil for one more minute per side (this helps it get crispier). Remove and set aside.
In a small bowl, mix together the mayonnaise, cayenne and lime juice.
To prepare your tacos, place the shredded cabbage first, followed by some radish, then cod and drizzle with the mayo mixture on top. Serve and enjoy!
Add an additional squeeze of lime juice and cilantro for garnish if desired.
If you can’t find the chile lime spice blend, you could try using some chili powder instead.