Paleo Almond Flour Baja Fish Tacos

Total time45 min

Prep time25 min

Cook time20 min

4.9

(26)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the fish

1 ½ lb cod or mahi-mahi fillets, cut into 1-inch strips
1 cup almond flour
2 tbsp tapioca starch
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
¼ cup avocado oil, plus more as needed

For the slaw

2 cups green cabbage, thinly shredded
½ cup red cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
1 tbsp avocado oil
¼ tsp salt

For the chipotle-lime sauce

½ cup mayonnaise
1 chipotle pepper in adobo sauce, minced
2 tbsp fresh lime juice
¼ tsp salt

For serving

8 cassava flour tortillas (6-inch)
1 avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Make the chipotle-lime sauce: stir together the mayonnaise, minced chipotle pepper, lime juice, and salt in a small bowl until smooth. Refrigerate until ready to serve.
2
Make the slaw: combine the green cabbage, red cabbage, cilantro, lime juice, avocado oil, and salt in a medium bowl and toss until evenly coated. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!