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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!

Three fish tacos on a serving tray

The Easiest Fish Tacos with Slaw

Fish tacos are the perfect dish for warmer days! These fish tacos are simply made in one pan with a super simple slaw, the best and easiest sauce, and tortillas of your choice. The fish is made with no breading to keep it low carb and easy while still being incredibly flavorful and delicious. Enjoy these fish tacos at home whenever you’re craving something that tastes like it was made in a restaurant for minimal effort at home. They’re gluten-free, low carb, and can be made paleo and AIP.

The Ingredients for Fish Tacos with Slaw

  • Red onion, purple cabbage & cilantro. These are the main ingredients for the simple slaw. Use a shortcut by buying the purple cabbage pre-chopped.
  • Coconut yogurt, lime juice, and cilantro. These are the ingredients for the simple sauce, though you can also use other yogurt alternatives that you tolerate.
  • White fish. I like to use cod or halibut, but tilapia works as well.
  • Garlic powder, onion powder, cumin and chili powder. This is used to season the fish. Leave out the cumin and chili powder for AIP.
  • Tortillas. You can use anything from gluten-free tortillas to cassava tortillas, to lettuce cups! Whatever you tolerate will work!

How to make The Easiest Fish Tacos with Slaw

  • Prep the slaw and the sauce & set them aside. 

Cabbage slaw in a small bowl with lime and cilantro

  • Prep the fish: 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.

Fish for fish tacos on a plate

  • Assemble the tacos: With the fish, slaw, sliced avocado, drizzle with the sauce. and serve with lime wedges on the side!

Three fish tacos on a serving tray with lime and cilantro

Can you make these fish tacos ahead of time? How do you store it?

These tacos are definitely the best fresh. However, you can make them about a day ahead of time, as long as all of the ingredients are stored separately to keep them for getting soggy.

How do you reheat fish tacos?

Make sure everything is stored separately to start so you avoid heating the slaw, avocado, and sauce. Simply add some avocado oil to a pan and reheat the fish for just 1-2 minutes on medium-low heat, and serve as directed in the recipe.

What tortillas do you use with fish tacos?

Can you make these fish tacos into taco bowls instead?

For sure! Simply serve it over white rice, or cauliflower rice along with the fish, slaw, sauce, and avocado to make a simple fish taco bowl instead of actual tacos. But trust me, the tacos are really delicious too!

Three fish tacos on a tray with avocado, lime, cilantro, and sauce

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The Easiest Fish Tacos with Slaw (Gluten-free, Paleo, AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Stove Top
  • Diet: Gluten Free
Print Recipe

Description

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

Scale

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

  • 1/3 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
  • 1/2 teaspoon sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili powder (omit for AIP, sub turmeric if desired)
  • 1/4 tsp cumin (omit for AIP)
  • 4 (4-5oz) white fish fillets (cod or halibut)

For serving

Instructions

  1. Mix the ingredients for the slaw together and set aside.
  2. Combine the sauce ingredients and chill in the fridge.
  3. In a large deep pan over medium-high heat, heat the avocado oil.
  4. 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.
  5. Assemble the tacos with the fish, slaw, sliced avocado, drizzle with the sauce. and serve with lime wedges on the side!

Nutrition

  • Serving Size: 1 serving
  • Calories: 518
  • Fat: 30.1g
  • Carbohydrates: 20.4g
  • Fiber: 5g
  • Protein: 40.8g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats