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The Best Crispy Oven-Baked Paleo Fish Tacos

crispy paleo tacos

5 from 1 reviews

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.

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

  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!

rachLmansfield

rachLmansfield