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Paleo Baja Fish Tacos Recipe

Tacos are a perennial family favorite in my house. We always set them up like a buffet so everyone can serve themselves. That means that my sister can skip the onions, my father can turn up the spice, I can sneak a double helping of sauce, and everyone is happy. For a long time, we only made beef tacos but after I was introduced to these Paleo Baja fish tacos, I don’t know why we waited so long to switch it up. I was worried that fish tacos would be hard to make but these come together so quickly and they would be right at home on the menu of your favorite Mexican restaurant!

What’s So Special About the Cuisine of Baja?

Baja California is misleadingly, not actually in California. It is actually a region of Mexico on the Southern California border. Baja is right on the water, so there is a lot of amazing seafood and it is a melting pot of cultures and cuisines. 

Many famous dishes were born in Baja including Caesar salad, and of course fish tacos. Baja is also the birthplace of Baja Med cuisine, a contemporary fusion of traditional Mexican food with Mediteranian and Asian flavors. It showcases the creativity of the region’s chefs and the bounty of fresh local seafood and produce.

Our Top Tips for Perfect Tacos Every Time

• Get a head start – The beauty of tacos is that many of the components can be made ahead of time. Even if you just mix the lime mayo and cut up the vegetables the night before, that’s fewer steps to get done right before dinner. 
• Don’t be afraid of char – I like to cook my tortillas on high heat and get a little char on them. I first had them like that a restaurant and it was so good I had to start doing it at home. 
• Assemble to serve – You can do the prep work early but don’t put your tacos together until you plan to eat them. This ensures that all components are the right temperature and texture. To make your job easier, copy my family and have everyone assemble their own.

More Tasty Paleo Takes on Mexican Food

• Paleo Chicken Fajitas with Chili Mayo
• Spicy Paleo Chicken Enchilada Soup
• Paleo Guacamole 
• Crockpot Paleo Pork Carnitas 

Or for more ideas, check out this list of 30+ Paleo Mexican recipes!

Paleo Baja Fish Tacos Recipe

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Lunch, Dinner, Entree
• Cuisine: American

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Description

These fresh tacos are refreshing and surprisingly easy to throw together.

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Ingredients

For the soft tacos

• 1 cup (112 g) of coconut flour
• 2 Tablespoons (32 g) of psyllium husk powder
• 1/2 teaspoon (1 g) of baking soda
• Salt, to taste
• 1 medium egg
• 2/3 cup (135 g) of lukewarm water
• 1 Tablespoon (15 ml) of olive oil
• 4 teaspoons (20 ml) of olive oil, divided, additional for cooking

For the fish

• 14 oz (400 g) of white fish fillets, skin removed and deboned
• 2 Tablespoons (14 g) of coconut flour
• Salt
• 2 Tablespoons (30 ml) of olive oil, divided

To assemble

• 1 lime, zest and juice
• 4 Tablespoons (60 ml) of Paleo Mayonnaise
• 4 reserved soft tacos
• Soft lettuce leaves
• Reserved cooked fish
• 1/4 medium red onion (28 g), thinly sliced
• Small handful of chopped fresh cilantro
  

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Instructions

1. For the soft taco shells, in a large bowl, combine the coconut flour, psyllium husk powder, baking powder and salt. In a separate small bowl, combine the egg, lukewarm water and 1 Tablespoon (15 ml) of  olive oil. Add the wet mixture to the dry mixture and combine well with a wooden spoon.
2. Divide the dough into 4 equal-sized portions. Roll each portion into a ball and flatten between two sheets of baking parchment paper, about the size of a small plate. Remove the top layer of parchment paper and cut the outer edges of the dough to create a circular shape.
3. In a nonstick pan, add 1 teaspoon (5 ml) of olive oil over medium-high heat and gently flip the dough into the pan, removing the remaining parchment paper. Cook for several minutes, flipping halfway through the cooking time. Once the taco shell is fully cooked, remove from the pan and set aside. Repeat the process with the remaining 3 uncooked taco shells.
4. For the fish, cut the filets into smaller pieces and evenly coat on all sides with coconut flour and salt, to taste. 
5. Add 2 Tablespoons (30 ml) of olive oil to a clean pan over medium-high heat. In batches, add the fish to the pan and fry and fry until golden and cooked-through. Remove the fish from the pan and drain on a paper towel-lined plate. Repeat the process until all of the fish is cooked.
6. Make the lime mayonnaise by finely grating the zest of one lime into the Paleo Mayonnaise and stir to combine. Spread 1 Tablespoon (15 ml) of the lime mayo onto each taco shell.
7. To finish assembling the tacos, place the  soft lettuce leaves and top with the fried fish. Add the thinly sliced red onion and chopped fresh cilantro leaves. If desired, squeeze a little lime juice over the tacos before serving.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 1 taco
• Calories: 460
• Sugar: 4 g
• Fat: 34 g
• Carbohydrates: 15 g
• Fiber: 11 g
• Protein: 25 g