If you’ve ever visited one of the more popular coastal cities in Mexico, you’ve probably noticed all the curbside vendors selling street tacos near the beach…
They’re made with fresh-caught fish grilled on the spot and handed to you sizzling hot with a squirt of spicy sauce.
Grab a cold drink and you’ve got my version of the perfect beachside meal. Especially if you’re also taking in a spectacular view of the ocean!
That was my inspiration for this recipe. A simple and delicious gluten-free and paleo soft fish taco you can enjoy at home.
Even those who aren’t big fans of seafood will no doubt love this one. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1yv4uv’]
These tacos are made with a very mild white fish – tilapia. Most supermarkets carry it, it’s inexpensive, and doesn’t have that “fishy” taste some people don’t care for. It only takes a few minutes to grill – outdoors or using an electric countertop grill indoors.
I added a crunchy lime slaw and perky avocado-lime sauce for extra texture and flavor.
And wrapped it all up in one of our easy-to-make skillet tortillas – also of course paleo and gluten-free.
There’s some prep involved for this one, but you can make the sauce and tortillas the day before. The tortilla recipe isn’t included below but can be found on our page here: Paleo Gluten-Free Tortilla Recipe.
My husband and I scarfed these bad boys down in just minutes! They were awesome!
And the best part? You’ll have a few recipes you can use over and over again. The fish, the tortillas and the sauce!
Thank you for checking out our recipe, and a special thanks to Kelly for posting this one exclusively on her blog A Girl Worth Saving a couple of weeks ago.
Ingredients
- About 3/4 lb of tilapia (or your favorite fresh white fish)
- 2 tbs olive oil
- 1 tbs lime juice
- 1 tsp honey
- 1 + 1/2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp cayenne
- Purchase either a package of cole slaw mix or shred 3 cups of mixed cabbage with a handful of shredded carrots
- 1/4 cup of fresh chopped cilantro, leaves only
- Juice of 1 lime mixed with 2 tbs of olive oil and salt to taste
- 1 medium ripe avocado, pitted
- 1/4 cup of fresh-squeezed lime juice
- 1/4 cup of fresh cilantro, chopped - leaves only
- 1/2 of a jalapeno pepper, seeds removed
- 2 tbs olive oil
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt to taste
- About 1/4 cup of water to thin out sauce as needed
- PaleoNewbie Tortilla recipe and instructions link: Paleo Tortillas Post & Recipe
Instructions
- Recipe Link: Paleo Tortillas Post & Recipe or type in your browser: https://www.paleonewbie.com/paleo-gluten-free-tortillas-recipe/
- Place all sauce ingredients listed above except the water and salt into a food processor or blender
- Blend until combined
- Add water until sauce is desired consistency
- Add salt to taste
- Place in container and store in refrigerator until ready to serve
- In a small bowl whisk together the lime juice and olive oil
- In a medium bowl add the slaw mix and cilantro
- Pour lime mixture over slaw mix and add salt to taste
- Place in refrigerator until ready to serve
- Preheat outdoor grill or indoor electric grill to medium heat
- In a small bowl, whisk together the fish coating: olive oil, lime and honey
- Drizzle fish filets with the mixture on both sides
- Next mix all the dry fish spices together in a small bowl
- Sprinkle spices evenly on both sides of the fish filets
- Drizzle a little olive oil on each side of the fish just prior to grilling
- Grill fish about 3-4 minutes each side just until done – avoid overcooking
- Place a little of the Avocado Cilantro Sauce in the tortilla, add fish pieces, top with slaw, and add more sauce as desired
- Fold over, serve and enjoy!