Have I ever told you about the summer I became addicted to fish tacos?
Quite a few years ago I lived down the street from a CrossFit gym, which was absolutely awesome… but my favorite part? In order to get home from the CrossFit gym, I had to walk right past one of the best taco stands in the city. Somehow on a whim, I decided to try fish tacos for the first time (I’m usually a chicken taco gal).
I instantly found myself hooked. Where had these magical creations been all my life?! Let’s just say that I never again struggled to find the motivation to drag myself to CrossFit because I always knew a fish taco would be waiting at the end of it. 😉
With Cinco de Mayo coming up this week, I wanted to share a fun twist on the classic fish taco: a paleo fish taco salad! This recipe is loaded with tons of fiber, protein, and healthy fats for a satisfying meal! Plus, it’s super easy to make!
This paleo fish taco salad involves four key components:
- A delicious cabbage slaw that is the base of our salad and gives some of the delicious crunch that fish tacos are best known for.
- A simple pico de gallo to add color and flavor.
- A zesty avocado-jalapeno salad dressing that’s full of flavor and healthy fats to ensure we are able to absorb all of the nutrients in this salad.
- The fish of course! Any white fish will work in this recipe, but I typically opt for cod. The fish is first marinated in a simple mix of spices, lime juice, and oil to provide flavor, then grilled. (Note: if you don’t have a grill, you can also cook this on a skillet.)
This recipe is gluten-free, dairy-free, corn-free, grain-free, nut-free, and egg-free so it works great for a variety of diets!
- 1½ teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- 3 tablespoons safflower oil
- 4 medium limes, divided
- 1 ½ pounds white fish (e.g. cod or halibut)
- 1 small head of cabbage (red or green), shredded
- 1 bunch cilantro, divided
- 2 medium tomatoes, diced
- ¼ cup diced red or yellow onion
- 1 medium avocado, pitted and peeled
- 1 tablespoon extra-virgin olive oil
- ½ cup water
- ½ jalapeno, seeded
- Mix the smoked paprika, cumin, garlic powder, and sea salt together. Add the safflower oil, along with juice from one of the limes and mix well. Place fish in a medium glass dish. Pour the marinade over and let marinate in the fridge for at least 15 minutes, and up to a half hour.
- While the fish marinates, make the salad slaw by tossing the cabbage and about ½ cup chopped cilantro together in a medium bowl. Add juice from ½ lime and a pinch of sea salt and pepper. Mix well.
- Next, make the pico de gallo by tossing the tomatoes, onions, and about ¼ cup chopped cilantro together in a separate medium mixing bowl. Add juice from ½ lime and a pinch of sea salt and pepper. Toss well.
- Then, add the avocado, olive oil, water, and jalapeno to a blender. Add juice from 1 lime, along with about ¼ cup chopped cilantro, and a pinch of sea salt and pepper. Blend until the dressing is smooth. Set aside.
- Preheat grill to medium-high heat. Remove the fish from the marinade and place onto the grill (discard any remaining marinade). Grill for 4 minutes, the flip and cook for an additional 4 - 5, or until the internal temperature reaches 145 degrees F. Once fish is cooked, remove from grill and set aside.
- Divide the cabbage mixture between four bowls or plates. Top with the cooked fish, pico de gallo, and avocado dressing. Cut the remaining lime into slices and serve on the side. Serve immediately.