top of page
  • Writer's pictureKristen

Fish Tacos!

Updated: Apr 30, 2021

This recipe is a family favorite! Healthy, delicious, and takes only 20 minutes to make- it's perfect for any night of the week!

The QUALITY of your ingredients play a HUGE role in how healthy this meal is (farm raised fish vs. wild caught, flour tortillas vs. gluten free, miracle whip vs clean avocado oil mayonnaise.)


Makes 6 tacos/2 servings

  • 6 Tortillas (We like "The Real Coconut" coconut flour tortillas found at Health Plus!)

  • 2 Wild Caught Fish Fillets (We like Tilapia or Flounder)

  • Blackened Fish Seasoning

  • 2 Tbs. Smoked Paprika

  • 1 Tbs. Cayenne

  • 1 Tbs. Onion Powder

  • 1 tsp. Garlic Powder

  • 1 tsp. Black Pepper

  • 1 tsp. Sea Salt

  • 1/2 tsp. Dried Basil

  • 1/2 tsp. Dried Oregano

  • 1/2 tsp. Dried Thyme

  • 1 Bag Coleslaw Mix

  • 2 Tbs. Apple Cider Vinegar

  • 1/3 cup Avocado Oil Mayonnaise (We like Primal Kitchen)

  • Fresh Chopped Organic Cilantro (optional)

  • 1 Lime (optional)


  • Combine blackened fish seasoning spices together and mix well.

  • Place fish fillets in an oven safe dish and top generously with blackened fish seasoning. (you will not use all your seasoning)

  • Place in the oven at 350 degrees F for 16 minutes.

  • While your fish is cooking, make your coleslaw!

  • In a large bowl, combine coleslaw mix and apple cider vinegar. With your hands, massage the vinegar into the mix until well covered and mix is more tender.

  • Add your mayonnaise and mix with a spoon until fully combined. Add sea salt and pepper to taste.

  • Chop up your lime and cilantro

  • Once fish is done- take a fork and shred. Divide your shredded fish fillets into 6 equal parts.

  • Time to assemble! Grab a tortilla -> add one part fish -> scoop a pile of coleslaw on top -> top with cilantro-> squeeze with lime juice. Repeat 6x.


16 views0 comments

Recent Posts

See All

Ingredients • 1 teaspoon olive oil • 1 pound cremini or button mushrooms, chopped • 1 cup (packed) fresh parsley, chopped • 2 teaspoons oregano • 2 ½ cups quinoa, rinsed and cooked • 1 cup tomatoes, f

Ingredients • 2 large sweet potatoes • 2 cups vegetable broth • 1 cup quinoa, rinsed and uncooked • ½ teaspoon coconut oil • 1 cup butter lettuce or other, chopped • Salt and pepper to taste SALSA • 1

Ingredients • 1 tablespoon olive oil • 1 onion, diced • 4 garlic cloves, minced • 1 (14-ounce) can black beans, drained and rinsed • 1 (14-ounce) can chopped tomatoes, including all liquid • 1 cup of

bottom of page