Mmm mmm mmm these fish tacos are tasty! In case you’re wondering, we’re still going strong on our Whole 30, partly by finding ways to recreate our favorite foods in a healthier way! We’ve enjoyed steak, chicken, shrimp, lots and lots of zucchini pasta, and most recently, these scrumptious fish tacos. They’re light, satisfying, and won’t leave you feeling heavy and sluggish.
The trick? A light batter of egg and seasoned coconut flour cooked in light olive oil. Top it all off with some homemade avocado salsa and ranch, and you’ve got a delicious dinner in no time! We also chose to serve these over coleslaw mix with a side of cauliflower rice, but you can easily serve it over lettuce and with your favorite side dish.
Overall, this is a really easy, fast dish to put together and the results will look like you slaved away for hours! I definitely recommend tilapia, but you can also substitute it with cod or another white fish.
- 3 filets tilapia cut into 1/2" x 2" strips
- 1/2 cup coconut flour
- 1/2 cup olive oil
- 1 large egg beaten
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 2 cups coleslaw mix substitute cabbage, carrots, and/or lettuce
- 1 avocado diced
- 1 medium tomato diced
- 2 Tbs red onion chopped
- 3 Tbs cilantro chopped
- 1 tsp lime juice
- ranch as desired
- Heat olive oil in a large skillet over medium-high heat.
- Meanwhile, in a small bowl, mix together the coconut flour and all of the spices. In another small bowl, beat the egg.
- Batter the fish by rolling in egg and then the coconut flour mix. Carefully add to hot oil.
- Turn occasionally and let cook for 6-8 minutes or until golden brown then remove from the pan and set aside. You may have to cook the fish in batches.
- In a medium bowl, mix all the veggies together but the coleslaw mix.
- Serve fish over the coleslaw mix and top with the avocado salsa and ranch. Enjoy!
