Gluten Free Paleo Almond Flour Baja Fish Tacos

Total time45 min

Prep time25 min

Cook time20 min

Gluten Free Paleo Almond Flour Baja Fish Tacos

Golden, crackly-crusted fish strips are the star here, coated in a seasoned almond flour and tapioca starch blend that fries up into a crisp, sturdy shell around tender cod or mahi-mahi. Everything gets piled onto warm cassava flour tortillas, which hold up beautifully to the crunchy lime-tossed cabbage slaw and a smoky, creamy chipotle-lime drizzle. A scattering of fresh cilantro, a few avocado slices, and a squeeze of lime finish things off with brightness and richness in every bite. The whole build comes together fast in one skillet, making it an easy weeknight option that still feels like a real taco-night event. This one slots easily into a gluten free rotation without sacrificing any of that satisfying, crispy-fried texture.

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
Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz Pacific Cod Fillet Wild Caught (sustainably sourced)
See all
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!