Wanna shake up your taco night? These paleo fish tacos cook up quickly and deliver a spicy-and-sweet combo thanks to a simple dry rub for the fish and the tropical mango salsa.
This recipe uses a handful of simple ingredients for a fresh, easy dinner. Tortillas can be prepped in advance (or store bought) to make this meal even faster!
How to make epic tacos
The Midwesterner in me hates to brag, but I consider myself a taco aficionado. Mostly, I just like tacos and am always looking to shake up my taco game.
In fact, I wrote a whole taco e-book about how to make EPIC tacos every single time, filled with mix-and-match recipes and tips for building great tacos.
But soak in a couple tips right now:
- Toppings are what make a taco AMAZING.
- Pick 1-2 toppings - too many and your taco will be overstuffed and overcomplicated.
- Flour tortillas or corn tortillas? For fish tacos, I veer towards flour tortillas. (Made paleo, of course!) But really, the choice is up to you.
Make your own paleo tortillas using cassava flour to really kick these up a notch! But if you're short on time or don't have a tortilla press, store bought is fine.
How to pan fry fish
Pan-fried fish is what makes this paleo fish taco recipe super quick. But if you're not familiar with pan-frying, it can seem crazy daunting.
But really, it's one of the easiest ways to prep fish!
For white fish like the cod used here, I find pan-frying is a lot like grilling. You'll heat up a bit of oil in a skillet over medium-high heat, add the fish, and cook for 3-4 minutes on each side (depending on how thick your fish fillets are).
And that's about it! In less than 10 minutes, the fish is ready to go. That's hardly even enough time to chop everything up for the mango salsa, so I'd likely prep that while the skillet's heating up.
More ways to use mango salsa
If you're like me and you LOVE mangoes, you'll probably end up with extra mango salsa. After all, you can only pile so much on each paleo fish taco, right?
So. Whether you went all out and made a double batch of the mango salsa or your tortillas just couldn't handle an overload of mangoness, here are a few other ways to use it up.
- Eat with plantain chips. It's salsa, after all!
- Serve over grilled chicken or grilled fish.
- Make fish tacos again.
- Eat with a spoon.
See? I'm full of ideas.
Want even more awesome taco tips?
If you're in the market for even more taco tips and recipes outside of what's already available on the blog, check out my free taco e-book!
All you've got to do is sign up for my newsletter, and you'll get a link to the PDF in your inbox. This ebook is MASSIVE and has all my best tips and recipes for making awesome tacos every time.
More paleo taco recipes
- Steak & Egg Breakfast Tacos with Chimichurri
- BBQ Chicken Tacos with Simple Coleslaw
- Buffalo Chicken Tacos with Pickled Onions and Ranch
- Pulled Pork Tacos with Pineapple Radish Salsa
- Steak Tacos with Greek Salsa
- Fry Bread Tacos
📖 Recipe
Paleo Fish Tacos with Mango Salsa
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: pan-fried
- Cuisine: American
Description
Spicy pan-fried fish and a simple mango salsa make these paleo fish tacos easy and satisfying!
Ingredients
For the Fish Tacos
- 1 batch cassava flour tortillas (or use store bought)
- 2 teaspoons extra virgin olive oil
- 1 pound cod or tilapia
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (smoked or regular)
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder
For the Mango Salsa
- 2 mangoes, peeled, seeded, and cubed
- ¼ cup chopped cilantro
- ¾ cup diced red onion
- 2 tablespoons lime juice
- 2 tablespoons diced jalapeno
Instructions
- If making your own tortillas, prep those first. Keep cooked tortillas wrapped in a clean cloth dishtowel to keep warm.
- Next, prep the mango salsa. Combine all ingredients in a medium-sized bowl and stir. Store in the fridge until ready to use.
- Heat olive oil in a large skillet over medium-high heat. Combine the sea salt, black pepper, paprika, cayenne, and chili powder in a small bowl. If necessary, cut the fish fillets in half vertically, 2-3 inches wide, so that the cooked fish will lie comfortably across each tortilla. Pat the fish dry with a paper towel or cloth. Gently rub each piece of fish with the spice mix on all sides. Add fish to the skillet, cooking for 2-4 minutes on each side, flipping once. Once cooked, transfer to a plate and immediately begin assembling the tacos.
- Place a piece of fish on each tortilla. Top with 1-2 spoonfuls of mango salsa. Eat immediately.
Notes
Want to add a little more color to these tacos? Thinly slice some red cabbage and add that as a topping. I love the extra crunch!
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