Paleo Easy Fish Tacos
Total time25 min
Prep time15 min
Cook time10 min
4.8(13)
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets, cut into 2-inch pieces
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the crema
- ½ cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - lime wedges (optional)
- hot sauce (optional)
Instructions
- 1
In a small bowl, stir together the chili powder, smoked paprika, cumin, garlic powder, 1/2 tsp salt, and black pepper. Pat the fish pieces dry with paper towels, then toss them with the spice mixture until evenly coated.
- 2
In a large mixing bowl, combine the shredded cabbage, red onion, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well and set aside.
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