The Easiest Fish Tacos with Slaw (Gluten-free, Paleo, AIP)
These are the easiest fish tacos with a simple and delicious slaw! They're low carb, gluten-free, and can be made paleo and AIP!
Ingredients
- For the slaw
- 2 tbsp diced red onion
- 1 cup shredded purple cabbage
- 2 tbsp cilantro chopped
- 1 tbsp green onion chopped
- 1 tbsp lime juice
- 1 tbsp avocado oil
- For the sauce
- ⅓ cup coconut yogurt or greek yogurt if tolerated
- 1 tbsp lime juice
- 1 tsp garlic powder
- 2 tsp cilantro chopped
- For the fish
- 2-3 tbsp avocado or coconut oil
- ½ teaspoon sea salt
- ¼ tsp black pepper omit for AIP
- 2 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp chili powder omit for AIP, sub turmeric if desired
- ¼ tsp cumin omit for AIP
- 4 4-5oz white fish fillets (cod or halibut)
- For serving
- 4 tortillas these for paleo/gluten-free, these for AIP
- 1 avocado sliced
- Lime wedges
Instructions
- Mix the ingredients for the slaw together and set aside.
- Combine the sauce ingredients and chill in the fridge.
- In a large deep pan over medium-high heat, heat the avocado oil.
- Season the fish filets on both sides until well coated. Carefully place the fillets in the pan. Cook for 3-4 minutes on each side, carefully flipping to cook on all sides, until the fish easily flakes. Set aside.
- Assemble the tacos with the fish, slaw, sliced avocado, drizzle with the sauce. and serve with lime wedges on the side!
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 20.4g | Protein: 40.8g | Fat: 30.1g | Fiber: 5g