Fish Tacos (Paleo, AIP, LowFODMAP, 21DSD)

Fun fact: yesterday when I left for work it was 15 degrees and felt warm out. New England = the new Canada? I sure hope not…

Anyways, lately I have really been craving fresh seafood. We got a taste of it when we were in Maine the other week but living in western mass, fresh fish is harder to come by. When there is some high quality wild caught fish available I get super excited, so I decided to celebrate with this amazing fish taco recipe.

Before I share the recipe I would like to fore-warn you that there are a few steps that could be done ahead of time to make dinner time less stressful. The taco shells take about an hour (or longer if you have a small oven like me and have to make them in batches) and the coleslaw also takes about an hour. I recommend making these two parts the day if you won’t have an hour+ of prep time.

With that being said, lets begin! The taco shell recipe was based off of this recipe from The Primitive Homemaker! I added some turmeric and cinnamon for an anti-inflammatory kick.

Ingredients for the taco shells:

  • 3 green plantains, peeled and cut into large chunks
  • 1/3 cup coconut oil, melted
  • 1 tsp. salt
  • 1/2 tsp. turmeric
  • 1/4 tsp. cinnamon


  • Preheat oven to 325 degrees
  • In a food processor, add all ingredients and process until smooth.
  • Line a baking sheet with parchment paper
  • Scoop balls of your plantain mixture onto the parchment paper and using the back of a spoon spread the dough into preferred taco size circles
  • Bake for 25 minutes or until dough is cooked enough to handle without coming apart
  • Transfer shells onto a roasting rack so the wings are facing down, or onto a taco holder (see pictures below)
  • Bake for another 15-25 minutes until the shells start holding their shape but are as soft or crispy as you would like
  • Let cool for 2-3 minutes





Ingredients for the Coleslaw:

  • 1 cup jicama, peeled and shredded
  • 1/2 small head red cabbage, finely chopped
  • 2 large carrots, shredded
  • 2 scallions (the green part), diced
  • 2 TB. apple cider vinegar
  • 1 TB. coconut amines
  • 1 TB. cilantro
  • 1/2 tsp. salt


  • Using a mandolin, shred jicama and carrots into a large bowl.
  • Chop red cabbage and scallions finely and add them to the bowl with jicama and carrots
  • In a small bowl whisk together vinegar, coconut aminos, salt and cilantro
  • Add vinegar mixture to the cabbage mixture and toss well to combine
  • Marinate in fridge for an hour
  • Toss again right before serving



Ingredients for the fish:

  • 1 lb wild caught white fish (I prefer cod or haddock)
  • 1 tsp. lemon juice
  • 1 TB coconut oil
  • salt and pepper to taste


  • Preheat oven to 350 degrees
  • Place fish skin side down on a tin foil lined, rimmed baking sheet
  • Drizzle coconut oil and lemon juice over fish
  • Season with salt and pepper and bake for 12-15 minutes until the fish meat easily flakes

Putting everything together: I pre-made the taco shells and coleslaw so after popping my seasoned fish into the oven I got them out of the fridge and began assembling the tacos. I put the coleslaw on the bottom, then the fish (once it was cooked) and then added some spinach sautéed in coconut oil and coconut aminos, and a slice or two of avocado. Prepared to want to eat them all! These are seriously amazing and the taco shells add the perfect amount of crunch that us paleo people don’t get all that often… Enjoy!!


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