The Best Crispy Oven-Baked Paleo Fish Tacos made with all gluten-free ingredients and ready in less than 30 minutes start to finish. A family favorite over here that we all crave for dinner.

The Best Crispy Oven-Baked Paleo Fish Tacos

OH MY GOSH EVERYBODY!

Are we in for a flipping delicious dinner tonight.

I have been freaking out over this recipe ever since I tested the first of 4 batches a couple weeks ago. First I made them for our family for dinner and as soon as we bit into the tacos and everyone was freaking out – I knew these had to go up on the blog. I am so excited to partner with Alaska Seafood as part of their #SeafoodSunday initiative to create this insanely delish recipe for the whole fam!

#SeafoodSunday initiative is a new mealtime tradition that brings your favorite nutritious, sustainable protein from the waters of Alaska to the people around your table.

This fish taco recipe is one of our favorite family dinners!

When it comes to prepping “din din” (as Ezra calls it), we all eat pretty much the same thing. I don’t like making so many different meals and instead I try to make everything as “family-friendly” as possible so we all love it. This hasn’t been too tough so far since Ez and I have similar taste buds. Not into a lot of pasta and can’t stand grilled chicken (easy enough!).

These tacos though – boy were they a hit with Ezra. I gave him some of the crispy fish as is and the slaw and he went to town as you guys saw over on Instagram. I always loved making food and seeing others enjoy it, but this kid takes the cake. Seeing his reaction to my recipes makes my whole day go from 0 to 100.

You’ll see below I use Alaskan cod for the tacos. I usually find this in the freezer section at the grocery store or I head over to the fish market in town for fresh. Either works so well and when you buy frozen, just defrost on counter for a few hours prior to cooking (don’t cook frozen).

Now let’s dive into the details of this recipe. And more about how I make these insanely good and healthy paleo crispy fish tacos!

The Best Crispy Oven-Baked Paleo Fish Tacos made with all gluten-free ingredients and ready in less than 30 minutes start to finish. A family favorite over here that we all crave for dinner.The Best Crispy Oven-Baked Paleo Fish Tacos made with all gluten-free ingredients and ready in less than 30 minutes start to finish. A family favorite over here that we all crave for dinner.

Ingredients you need to make the best healthy crispy fish tacos of your life:

I still cannot get over how simple this recipe is. I cannot wait for you guys to try it!

  • Wild Alaskan Cod – I am so incredibly pick with my fish and meat as you guys know. When it comes to fish, I only eat wild and sustainable fish when I am cooking in our home. I have done a ton of research in the last few years about this and I just hear more and more about how important it is from a health perspective to fuel our bodies with quality dish. The seafood from Alaska has more immunity-boosting benefits and is naturally nutritional and has omega-3 fatty acids (so important for Ez right now with brain development!). Alaskan fishes includes salmon, cod, pollock, halibut, crab and more. I usually buy fish or frozen or canned! Whatever I can get my hands on. But always wild + always Alaskan.
  • Eggs – these are needed to coat the cod before we “bread” it!
  • Unsweetened coconut shreds – these add the best crunch to the breading mixture – omg!
  • Coconut flour – I don’t have another sub for the coconut flour here but it helps absorb the moisture from the fish and egg and pairs so well flavor wise.
  • Arrowroot or tapioca flour – either or works. You want this to help get the fish crispy!
  • Avocado or olive oil – any oil to drizzle on top before baking in the oven.
  • Tortillas of choice – anything works (corn, flour, grain-free).
  • Shredded slaw (I got the organic broccoli slaw from Trader Joe’s)
  • Avocado oil mayo (or any mayo)
  • Hot sauce – just a bit to give the slaw an extra kick
  • Apple cider vinegar – or add a distilled white vinegar!

How to prepare the fish tacos and slaw:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Cut the code into smaller 1 inch cubes
  3. Toss the cod into the bowl with the beaten eggs
  4. Mix together the coconut shreds, flours and spices in a shallow bowl
  5. Dip each piece of egg covered cod into the coconut mixture and place on to the baking sheet
  6. Drizzle with oil and bake in oven for 20 minutes, flipping 1/2 way through
  7. While the fish bakes, mix together the slaw ingredients in a large bowl and set aside
  8. Once fish is ready assemble tacos with warmed tortillas (I heat mine over stove) and add fish, slaw and anything else you’d like
  9. If you are looking to reheat these, I recommend crisping over the stove in a pan with some oil or in oven!

A few of my other go-to taco recipes:

The Easiest 10-minute Paleo Beef Tacos

Crispy Baked Avocado Tacos (vegan + gluten-free)

Roasted Cauliflower Tacos with Spicy Broccoli Slaw

crispy paleo tacoscrispy tacos

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The Best Crispy Oven-Baked Paleo Fish Tacos

★★★★★

5 from 3 reviews

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The Best Crispy Oven-Baked Paleo Fish Tacos made with all gluten-free ingredients and ready in less than 30 minutes start to finish. A family favorite over here that we all crave for dinner.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 8-10 tacos 1x

Ingredients

Scale

Crispy fish tacos:

  • 2 fresh fillets of Wild Alaskan Cod
  • 2 large eggs, beaten
  • 3/4 cup unsweetened coconut shreds
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot or tapioca flour
  • Sea salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons avocado or olive oil
  • Tortillas of choice

Slaw:

  • 1 bag of shredded slaw (I got the organic broccoli slaw from Trader Joe’s)
  • 1/3 cup avocado oil mayo (or any mayo)
  • 2 tablespoons hot sauce
  • 1 tablespoons apple cider vinegar
  • 1.5 tablespoons avocado or olive oil

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Cut the code into smaller 1 inch cubes
  3. Toss the cod into the bowl with the beaten eggs
  4. Mix together the coconut shreds, flours and spices in a shallow bowl
  5. Dip each piece of egg covered cod into the coconut mixture and place on to the baking sheet
  6. Drizzle with oil and bake in oven for 20 minutes, flipping 1/2 way through
  7. While the fish bakes, mix together the slaw ingredients in a large bowl and set aside
  8. Once fish is ready assemble tacos with warmed tortillas (I heat mine over stove) and add fish, slaw and anything else you’d like

Notes

*Store leftovers in fridge for 2-3 days.

**If you are looking to reheat these, I recommend crisping over the stove in a pan with some oil or in oven!

  • Author: Rachel

Thank you Alaskan Seafood for sponsoring this post! It means so much to me to partner with brands I love and believe in. Find more easy and tasty recipes on their website at https://www.wildalaskaseafood.com/recipes/. All opinions are my own.