Fish Tacos (Paleo, AIP)

Step-by-step

My Simple, Flavorful Paleo Fish Tacos

As a busy working mom, I need recipes that are both delicious and easy to make. These paleo and AIP-compliant fish tacos fit the bill perfectly. They're quick, healthy, and surprisingly satisfying, even without all the usual suspects like corn tortillas and heavy sauces. I adapted this recipe to make it perfect for my family, focusing on fresh flavors and a minimal amount of prep time. The homemade mango salsa adds a vibrant sweetness that beautifully balances the savory fish, and the crunchy homemade breading gives the fish a lovely texture.

One of the best parts about this recipe is its flexibility. Feel free to experiment with different types of white fish – cod, halibut, or snapper all work wonderfully. You can also adjust the spice level of the salsa to your liking. For my family, a touch of jalapeño is perfect for a subtle kick, but you can easily leave it out if you prefer a milder flavor. The best part is that this recipe is extremely adaptable, you can customize the veggies or add other preferred condiments like avocado or a dollop of your favorite Paleo-friendly crema.

The beauty of this recipe lies in its simplicity. There's something incredibly satisfying about creating a delicious and healthy meal from scratch, especially when it's as quick and easy as this one. It's the perfect weeknight dinner solution for those evenings when you want something tasty without spending hours in the kitchen. Plus, the leftovers are fantastic! They’re just as delicious cold as they are hot.

Ingredients I Used:

For the Mango Salsa:

• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1/2 jalapeño, minced (optional)
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 teaspoon sea salt

For the Fish:

• ~2 cups white fish (cod, halibut, or snapper), cut into bite-sized pieces
• 1 cup oil for frying (coconut oil, olive oil, or avocado oil)

For the Breading:

• 1/3 cup tapioca flour
• 1/3 cup cassava flour
• 1/3 cup tigernut flour
• 1 teaspoon sea salt

For Serving:

• AIP tortillas
• Green cabbage, shredded
• Radishes, thinly sliced
• Fresh cilantro, chopped
• Limes, cut into wedges

Instructions (Simplified):

Start by making the mango salsa. Combine all the ingredients and let it sit for at least an hour to allow the flavors to meld. Next, prepare the fish by tossing it in the breading mixture. Heat your oil in a pan and fry the fish until golden brown and cooked through. While the fish is frying, prep your toppings. Once everything is ready, simply assemble your tacos. Fill your tortillas with the fried fish, top with the mango salsa, and add your favorite toppings, like the shredded cabbage, radish, and cilantro. A squeeze of lime juice adds the perfect finishing touch.

Tips and Variations:

• Spice it up! Add more jalapeño to the salsa for extra heat, or try adding a pinch of chili powder to the breading mixture.
• Get creative with toppings! Experiment with different toppings like shredded carrots, avocado slices, or a dollop of plain Greek yogurt (if not AIP).
• Make it ahead! The mango salsa can be made a day or two in advance, allowing the flavors to develop even further.
• Adjust the breading! Feel free to adjust the ratios of the flours in the breading mixture based on what you have on hand.
• Leftovers are great! These tacos are just as delicious cold the next day, making them a perfect meal prep option.

This simple recipe is a testament to the fact that healthy eating doesn't have to be complicated or boring. Enjoy!