The Best Crispy Oven-Baked Paleo 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8-10 tacos 1x
Scale
Ingredients
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
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Cut the code into smaller 1 inch cubes
- Toss the cod into the bowl with the beaten eggs
- Mix together the coconut shreds, flours and spices in a shallow bowl
- Dip each piece of egg covered cod into the coconut mixture and place on to the baking sheet
- Drizzle with oil and bake in oven for 20 minutes, flipping 1/2 way through
- While the fish bakes, mix together the slaw ingredients in a large bowl and set aside
- 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!