Fast Fish Tacos

Fast Fish Tacos

We whipped up this seasoned fish with shredded red cabbage and mixed greens slaw in no time. So flavor-packed, we’re not gonna ruin it with crazy sauces and unnecessary fat. Simple pleasures, people.

Serve with soft grain-free tortillas or cassava and coconut flour tortillas and our simple guacamole. If you’re not up to making the tortillas, the slaw makes a great salad base to serve as bowls.


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Fast Fish Tacos

Fast Fish Tacos

  • Author: Fresh. Out.
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50
  • Yield: 6 tacos 1x
  • Category: Dinner, weeknight meals, fish
  • Method: Baking and Stove top


Quick and easy grain-free fish tacos, perfect for a weeknight meal. 


  • 2 thawed white fish fillets (we’re using cod, about 4.5 oz each)
  • 1 tbsp avocado oil, divided
  • 2 tbsp lime juice, divided
  • 1/2 lime cut into wedges for garnish
  • 1 tsp dried cilantro flakes (or fresh cilantro), divided
  • 1/8 tsp ground cumin
  • 1/8 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground white pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • Ground black pepper and salt to taste
  • 1 1/2 cup shredded red cabbage
  • 1 1/2 cup shredded mixed greens, spinach, or romaine lettuce
  • 3 tbsp finely chopped red onion
  • Grain-free tortillas or Cassava Coconut Tortilla Chips
  • Simple Guacamole


  1. Make the tortillas or chips of your choice.
  2. Make the guacamole.
  3. Preheat the oven to 400 degrees F.

For the Fish

  1. 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.
  2. Rinse the fillets under cold water, pat dry with a paper towel, and transfer to foil sheet.
  3. Drizzle each fillet with one teaspoon of oil and one teaspoon of lime juice, coating all sides.
  4. In a small bowl, combine 1/8 teaspoon each of cumin, smoked paprika, cayenne pepper, white pepper, and garlic powder. Sprinkle the seasoning mixture and 1/2 teaspoon dried cilantro over the fish, seasoning both sides.
  5. 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 fantastic sauce.
  6. Bake until fish is opaque and flaky through the center, 10 to 25 minutes, depending on thickness of the fish and if you’re cooking from thawed or frozen.
  7. After removing from oven, keep the pouch intact and allow fish to rest at least 5 minutes. Transfer the fish and liquid to a bowl, then break into chunks.

For the Slaw

  1. While fish is baking, combine the remaining tablespoon of lime juice, reserved 1/2 teaspoon cilantro, and teaspoon of oil with pinches of salt and ground black pepper to taste.
  2. Shred 1 1/2 cups each of red cabbage and greens of your choice and place in a bowl. You will pour the seasoned lime juice over the slaw just before serving. Add the red onion now or serve as an optional garnish.

Putting it Together

  1. Serve immediately. Assemble as bowls or tacos by piling on slaw, fish and guacamole. Garnish with more red onion or a squeeze of lime juice, if desired.
  2. Makes six generously filled street sized tacos, or up to four bowls.
  3. The fish, unseasoned slaw, tortillas, and guacamole can be refrigerated overnight in separate airtight containers for next-day leftovers.

Keywords: fish tacos, cassava tortillas, guacamole, soft grain-free tortillas


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