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Paleo Fish Tacos with Mango Salsa

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 3-4 1x


For the Tacos:

  • 8 grain-free tortillas
  • 1 pound halibut or cod
  • 1 cup coconut oil
  • 1 egg, beaten
  • 1/2 cup shredded purple cabbage
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Optional:
  • 1/2 sliced jalapeño
  • 1/2 cup diced cilantro
  • Microgreens
  • Sliced avocado

For the Mango Salsa:

  • 2 mangos, skinned and diced
  • 1/2 cup diced red onion
  • 1/4 cup finely chopped cilantro
  • 1/2 jalapeño, finely diced
  • 1/2 teaspoon salt
  • Juice of 1 lime


  1. Dice fish into 1 inch pieces
  2. Combine coconut flour, tapioca flour, garlic powder and salt into a small bowl next to the bowl with the beaten egg
  3. Heat coconut oil in a large skillet over medium-high heat
  4. While the coconut oil comes heats up, dip fish into the egg, then directly into flour mixture and evenly coat
  5. When coconut oil is hot, use thongs to add fish pieces into the pan
  6. Cook 1-2 minutes until golden brown on the first side
  7. Flip each piece of fish and cook another 1-2 minutes until fish is cooked through
  8. Remove fish from heat and let sit on a plate lined with a paper towel to absorb any excess oil
  9. Add fish, toppings and mango salsa to the tortillas and enjoy!


Double mango salsa recipe for storing half for later. Mango salsa is good up to 7 days when refrigerator in an airtight container. Don’t crowd fish while cooking. If pan isn’t large enough, repeat cooking process adding more coconut oil for each batch of fish