Paleo Battered Fish Tacos - The Defined Dish Recipes (2024)

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I am proud of all the recipes that I share here. But there are just some that I am more proud of. These Paleo Battered Fish Tacos? I am VERY PROUD OF.

Paleo Battered Fish Tacos - The Defined Dish Recipes (1)I am proud of all the recipes that I share here. But there are just some that I am more proud of. These Paleo Battered Fish Tacos? I am VERY PROUD OF.

In my opinion, fish tacos — of any sort — are always delicious. I mean essentially you can saute or grill up any fish, put it in a tortilla add a few of your favorite toppings and call it a day. But then there are battered fish tacos, called “Baja-style fish tacos” by many, which consist of a lightly battered mild, flakey fish served in a corn tortilla, topped with a creamy sauce, some shredded cabbage, maybe some hot sauce or salsa and always a spritz of lime. It’s said that this style of taco originated in the Mexican state of Baja California and they are now popular all across the U.S.

My mom made a rendition of these growing up, which she titled Beer-Battered Fish Tacos. While she doesn’t recall where she got her original recipe, it was a bottle of beer, some all-purpose flour and some seasoning that she used to batter her fish. If you Google “beer-battered fish tacos” you’ll find a ton of recipes like how she made them growing up for a non-Paleo recipe.

Paleo Battered Fish Tacos - The Defined Dish Recipes (2)

With my mom’s recipe in mind, it occurred to me the other day that I didn’t have a battered fish taco recipe on the blog and I knew I had to start attempting a Paleo rendition of my own! It took me a few tries to get the batter just right, but I still cannot believe how fantastic this Paleo rendition of beer-battered fish tacos turned out. Wow!

Now, to keep things Paleo, I opted to use Topo Chico instead of beer. You can use another sparkling water, but Topo Chico is the bubbliest of all sparkling waters — and my very favorite. Just like beer, the bubbles from the Topo Chico add body and lightness to the batter. I also opted to use a mix of cassava flour + tapioca flour for the breading (along with a few seasonings to add flavor) to keep the recipe grain-free and gluten-free.

The end result, well… you’ll just have to try them out for yourself to know how great they really are! And while the Topo Chico is already out, why not serve these with a Ranch Water or two? Cheers!

Paleo Battered Fish Tacos - The Defined Dish Recipes (3)

4.91 from 11 votes

Paleo Battered Fish Tacos

A paleo rendition of Beer-Battered Fish Tacos

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For the Batter:

For the Creamy Hot Sauce Slaw:

  • 4 tbsp mayo
  • 2 tbsp fresh lime juice
  • 2 cloves garlic, minced
  • 2 tsp your favorite hot sauce I use El Yucateco. But you could use cholula, sriracha, anything you like here!
  • 1/2 tsp kosher salt
  • 3 cups shredded cabbage OR slaw mix

For the Fish Tacos:

  • 1.5 lbs skinned halibut or cod, cut into approximately 2-3 inch pieces
  • 4 tbsp avocado oil
  • 12 tortillas you can use corn or use Siete Foods Grain-Free tortillas to keep these Paleo
  • pico de gallo, for serving
  • 1 lime, cut into wedges, for serving
  • cilantro, for serving


Make the Batter for the Fish:

  • In a large bowl, combine the Topo Chico, cassava flour, tapioca flour, salt, smoked paprika and onion powder. Whisk until well combined. Set aside to thicken up a bit while you prepare the rest!

    Your batter should feel similar to a pancake batter, It should flow smoothly, a little heavier than chocolate milk, and thinner than cakebatter. *please see notes regarding best batter tips below.

Make the Creamy Slaw:

  • In a large bowl, whisk together the mayo, lime juice, garlic, hot sauce, and salt until well combined. Do not add the shredded cabbage yet. Set aside.

Cook the Fish:

  • Heat a large non-stick skillet over medium to medium-high heat and add the avocado oil.

  • While the oil is heating, take 1/2 of the fish pieces and place them into the batter. Gently toss to coat.

  • When the oil is hot and shimmering, but not smoking, use a fork or tongs to pick up one battered fish filet at a time, shaking off any excess batter. Carefully place the filet into the hot oil. You'll want to place just enough fish into the oil without overcrowding the skillet (that means none of the fish should be touching!). Let them fry until golden brown on both sides and cooked through, 2-3 minutes per side. Transfer the cooked fish onto a large paper towel lined plate and sprinkle with a little salt. Continue until all of the fish is browned, then begin the second batch.

Serve up the tortillas:

  • Meanwhile, while you are frying your fish in batches, char your tortillas. You can do this 2 ways:

    1. For a Gas Stovetop: Fire up the burnerson yourstovetothe lowest setting. One at a time, carefully place atortilladirectlyontheburner and flip afterabout45 seconds. As you finishcookingthetortillas,place them onto a towel and close the towel up to steam thetortillasand keep them warm.

    2. For an Electric Stovetop: Place thetortillasin a dry (no oil) stainless steel skillet over mediumheatand cook them for about 30 seconds on each side.

  • Right before serving, toss the cabbage in with the creamy dressing you made in the first step until it is well coated.

  • Place a small amount of the creamy slaw in the bottom of the charred tortillas, top with a filet (or 2, depending on how big your tortillas are) of the fish. Then garnish with pico de gallo, cilantro, and a squeeze of lime. You can always serve with more hot sauce, too, if you want! 😉 Enjoy!


Batter tips: okay, so cassava flour can be a little fickle so here are a few notes:

  • the temperature of your topo chico makes a difference. If you use a cold topo chico right out of the fridge your recipe will likely turn out perfect. If you use room temperature, your batter might be thinner. you may need 2-3 more tablespoons of cassava to thicken a bit more.
  • The brand of cassava flour may change the recipe a tad, too. If your batter is too thin, add 2-4 more tablespoons of cassava. If it's too thick, add 1/4 cup more topo chico!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

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fish Paleo Recipes Tacos

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Paleo Battered Fish Tacos - The Defined Dish Recipes (2024)


What is the white sauce on fish tacos made of? ›

That tangy, slightly spicy white sauce that often accompanies Baja style fish tacos is usually made with sour cream, mayonnaise, and lime juice. Some variations have more ingredients, often including things like cumin, cilantro, or hot sauce.

How many carbs are in a battered fish taco? ›

Battered Fish Taco
saturated fat (g)5
sodium (mg)1190
sugars (g)2
total carbs (g)30
6 more rows

How healthy are fish tacos? ›

For starters, fish is chockfull of omega-3 fatty acids, which are necessary for proper brain function. Is your mind feeling a bit foggy these days? Your diet may be lacking in essential omega-3s, and fish tacos may be just what the doctor ordered …

Is flounder or cod better for fish tacos? ›

For a traditional-style fish taco, stick with cod or tilapia. Other choices include pollock, haddock, striped bass, snapper, and catfish, which is excellent fried.

What kind of fish makes the best fish tacos? ›

White-fleshed, mild, saltwater fish

Whether snapper, mahi-mahi, grouper, flounder, halibut, or cod, wild, local fish are the tastiest choice for Baja-style tacos.

Is battered fish OK for keto? ›

This keto fried fish is amazing and tastes just like restaurant beer-battered fish! A mix of finely ground almond flour and unflavored whey protein powder gives you the perfect light and crispy texture.

Can I eat battered fish on a low carb diet? ›

Fried fish is a delicious and easy-to-prepare keto-friendly meal. There are many different ways to fry fish, but one of the most popular methods is to coat the fish in a batter made with almond flour or coconut flour.

How many calories in a battered fish taco? ›

1 Serving of fried fish taco (Carolina Ale House) contains 290 Calories. The macronutrient breakdown is 45% carbs, 38% fat, and 17% protein. This is a good source of proteins (21% of your Daily Value).

Is fish healthier than hamburger? ›

In conclusion, higher protein levels combined with the presence of Omega 3 and 6 fatty acids and a range of vitamins suggests that eating seafood is a better overall choice in comparison with meat consumption.

What is unhealthy in tacos? ›

To keep tacos from being too high in calories, fat, and salt, consider using these ingredients only in moderation or avoiding them altogether: fried shells, like hard corn tortillas or frybread. fried meats and seafood. fried vegetables.

What is the most common fish used in fish tacos? ›

Try cod, mahi mahi, grouper or sea bass for fish tacos and be sure to season the batter well—that's where most of the flavor will come from. Try your fried fish tacos topped with chipotle mayonnaise, shredded lettuce, or chopped fresh onion and cilantro.

What is the least fishy fish for fish tacos? ›

Tilapia – tilapia is arguably the mildest tasting fish there is. It's not fishy at all and has a mild sweetness. Tilapia is easy to prepare and goes well with a variety of different flavor profiles. Cod – cod has a mild flavor that's slightly sweet like tilapia.

What kind of fish does California Tortilla use? ›

California Tortilla makes its tacos of blackened tilapia with cabbage slaw, lime, cilantro and chipotle sour cream ($8.09 for two with chips, salsa and a drink).

What is the sauce on Taco John's fish tacos? ›

Taco John's is proud to use Alaska Seafood: Wild, Natural and Sustainable® for its two for $7 Alaska Flounder Fish Tacos. The new Fiesta Sauce is a creamy, savory, seasoned sour cream dip with jalapeños, onion, garlic, tomato and cilantro.

What is white sauce made of? ›

What Is In White Sauce? This traditional white sauce starts with a roux of equal parts all-purpose flour and butter, which gives the sauce a rich and creamy base. Whole milk thins the butter-flour mixture, turning the roux into a sauce.

What is fish sauce usually made of? ›

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.


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