One of the advantages of living in Southern California was the access to fish tacos. Let me clarify: access to really good fish tacos. However, the best fish tacos I ever had were on my trip to Mazatlan with friends Heather and Adam, and the fishing trip we went on, where we would drop our fishing line and catch “pez” (fish) just about every single time our line went in the water. We caught a TON of fish. The fishing boat captain instructed us to take the fish back to our hotel, where they would gladly clean and cook up the fish for us. These, in fresh corn tortillas, with the best guacamole you’ve ever had, made for an amazing meal.
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) ancho chili powder
~ juice of 1 lime
1 teaspoon (5 ml) cumin
1 jalapeño pepper, minced (optional)
1–2 pounds (450–900 g) wild-caught fish of your choice—mahimahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces
1 tablespoon (15 ml) avocado or coconut oil
1 head Bibb, iceberg or romaine lettuce, rinsed with leaves kept whole
- Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeño in a large bowl.
- Toss the fish into the marinade, and let sit for 15 minutes.
- Preheat a large skillet over medium high heat, and add avocado or coconut oil.
- Add the fish, cooking about 5 minutes per side or until fish is flaky.
- Break the fish into smaller, bite-sized pieces, and serve with Tastiest Slaw Ever , cilantro, tomatoes, and Chipotle Dipping Sauce.
Variations—If you prefer, grill the fish instead of pan frying, or for a crispier fish, dredge fish pieces in egg then almond flour, to get more of a crunch. These tacos are great served in the Coconut Flour Tortillas too.
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These paleo fish tacos were born from a fishing trip to Mazatlan, where the catch came straight off the line and into the pan. Firm white fish is marinated in ancho chili and lime, seared until flaky, and piled into crisp lettuce leaves with slaw, tomatoes, cilantro, and chipotle dip.
Pro Tips
- Cut the fish into pieces no bigger than 4 inches (10 cm) so they cook evenly and fit naturally inside the lettuce leaves as taco shells.
- The 15-minute ancho-lime marinade is short but essential; the acid firms the flesh slightly and the cumin and jalapeño build a real street-taco flavour.
- Use a firm, flaky fish like mahimahi, grouper, red snapper, or cod — delicate fillets will fall apart when you turn them in the hot skillet.
- Let the fish cook about 5 minutes per side without fussing; it should flake easily but stay moist inside when you break it into bite-sized pieces for serving.
- Whole lettuce leaves — Bibb, iceberg, or romaine — hold the filling better than torn pieces and give you that fresh crunch against the warm fish.
Frequently Asked Questions
What fish is best for paleo fish tacos?
Firm, mild fillets like mahimahi, grouper, red snapper, or cod hold up to searing and flaking into taco-sized pieces. Wild-caught is the best choice for flavour and quality.
Can I grill the fish instead of pan-searing it?
Yes — a well-oiled grill basket over medium-high heat does the job, giving you extra smoky char. Keep the pieces large enough not to slip through the grates.
How do I keep the tacos from getting soggy?
Drain any excess marinade before the fish hits the pan and assemble the tacos just before eating so the lettuce stays crisp and the fish warm.
What toppings go with these fish tacos?
The original serving style pairs them with Tastiest Slaw Ever, cilantro, tomatoes, and Chipotle Dip — a bright, crunchy spread that plays perfectly off the ancho-spiced fish.
Recipe Card
Ingredients
Method
- Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeño in a large bowl.
- Toss the fish into the marinade, and let sit for 15 minutes.
- Preheat a large skillet over medium high heat, and add avocado or coconut oil.
- Add the fish, cooking about 5 minutes per side or until fish is flaky.
