We call these Fast Fish Tacos because you can whip this seasoned fish with shredded red cabbage and mixed greens slaw in no time. The flavorful seasonings and slaw make it easy to keep things simple. Of course, it’s also great with our simple guacamole, or original or vegan/paleo avocado cilantro sauces. If you’re not up to making tortillas, try lettuce cups. The slaw also makes a great salad base to serve as bowls.
Fast Fish Tacos
Quick and easy grain-free fish tacos, perfect for a weeknight meal.
- Total Time: 50
- Yield: 6 tacos 1x
Ingredients
Scale
- 2 thawed white fish fillets (we’re using cod, about 4.5 oz each)
- 1 tbsp lime juice
- 2 tsp avocado oil
- 1/2 tsp dried cilantro
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 to 1/4 tsp cayenne pepper (to heat preference)
- 1/8 tsp each smoked paprika and sweet paprika
- 1/8 tsp ground white pepper
- 1/8 tsp garlic powder
- 1/8 tsp salt
For the Slaw
- 1 1/2 cups finely shredded red cabbage
- 1 1/2 cups shredded mixed greens, spinach, or romaine lettuce
- 3 tbsp finely chopped red onion
- 1 tbsp lime juice
- 1 tsp avocado oil
- 1/2 tsp dried cilantro flakes (or 2 tsp fresh chopped cilantro)
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- Options for serving: lettuce cups, grain-free tortillas, Cassava Coconut Tortilla Chips, lime wedges, sliced red onion, Homemade Tajin, Creamy Avocado Cilantro Sauce (paleo and vegan), Simple Guacamole
Instructions
For the Fish
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil then place an additional piece of foil on the pan. You’ll use this to make a pouch for the fish.
- Rinse the fillets under cold water, pat dry with a paper towel, and transfer to foil sheet. Drizzle each fillet with one teaspoon of oil and one teaspoon of lime juice, coating all sides.
- In a small bowl, combine chili powder, cumin, paprika, cayenne, white pepper, garlic powder, salt, and 1/2 teaspoon of the the dried cilantro. Sprinkle the seasoning mixture over the fish, seasoning both sides.
- Bring the long sides of the foil sheet together and crimp shut, then turn the short sides up and crimp to form a pouch. This will steam the fish and preserve the liquid, which doubles as a finishing sauce.
- Bake until fish is opaque and flaky through the center, which can range from 10 to 25 minutes, depending on thickness of the fish and if you’re cooking from thawed or frozen.
- After removing from oven, keep the pouch intact and allow fish to rest for 5 minutes. Transfer the fish and liquid to a bowl, then break into chunks.
Slaw and Serving
- While fish is baking, combine lime juice, cilantro, salt, pepper, oil, and red onions in a large bowl.
- Shred 1 1/2 cups each of red cabbage and greens of your choice. Place the cabbage in with the lime mixture and toss, but keep the greens separate until ready to serve and toss in at the last minute.
- Serve immediately. Assemble as bowls, in lettuce cups, or on tortillas by piling on slaw, fish and toppings. Garnish as desired.
Notes
Makes six generously filled street sized tacos, or up to four bowls.
- Prep Time: 30
- Cook Time: 20
- Category: Dinner, weeknight meals, fish
- Method: Baking and Stove top
- Diet: Gluten Free
Keywords: FISH TACOS, GRAIN-FREE, GLUTEN-FREE, LOW-CARB, LOW-FAT, KETO, PALEO
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