Whats better than Fish Tacos? Nothing….. nothing at all.
I will start off by confessing my serious love for Fish Tacos! The crunch…. the flakey delicious texture of the buttery halibut… the bit of spice and creaminess from the chipotle sauce… a touch of chewiness from the tortilla… and don’t forget the slightly acidic delicious pickled red onions and slaw to bring it home.
It’s a flavor bomb that never disappoints and one of my go to orders when I’m out at a Mexican restaurant. I live in Huntington Beach and luckily there are some awesome spots close to me. One of my favorites is a place called Normitas. They basically only serve fish tacos and they are incredible!
I have been wanting to make a Paleo version for quite some time and finally feel really good with these! The texture on the fish is awesome and you will have no idea that they are Paleo. Hope you guys enjoy them as much as I did! Here’s a video of me making them as well!
Print
Paleo Baja Style Fish Tacos
- Prep Time: 20 MIN
- Cook Time: 30 MIN
- Total Time: 50 MIN
- Yield: 4 Servings 1x
- Category: Seafood, Tacos
- Cuisine: Tacos
Description
Delicious Crispy Fish Taco that will have your mind blown that its Paleo!
Ingredients
Fish Tacos
- 2 lb Halibut or any flaky white fish, Mahi mahi, cod, tilapia, etc.
- 1 cup cassava flour
- 1 cup Topo Chico
- 1 egg
- 1 tsp mustard
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Instructions
Fish Tacos Steps
- Pat the fish dry and cut the fish into strips. Season with salt on both sides right before adding it to the batter
- For the batter, grab two bowls for your wet and dry.
- WET: crack one egg in a bowl and lightly whisk in the COLD Topo Chico.
- DRY: sift the 1 cup cassava flour, 1 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1/4 tsp pepper.
- Now slowly whisk the wet into the dry ensuring you don’t overmix. This should be pretty thick like a pancake batter. NOTE: if too thin, add a little more flour. If too thick, add a little more Topo Chico.
- Once its at a pancake batter consistency, whisk in the mustard and set batter aside.
- Grab a dutch oven or big pan and heat up 1 cup of Avocado oil to 375 degrees. Once hot, dip the fish filets into the batter ensuring both sides are well coated. Working in batches, add to oil and cook for about 1 1/2 minutes each side. If thicker strips, go 2 minutes.
- Add cooked strips to a wire rack to cool and hit them with a little flakey salt right when they are done cooking.
- Add to the tortilla with some slaw and pickled onions. Top with the Chipotle Crema and go to town!
Rate & Comment