Crispy Baja Paleo Fish Tacos with Lime Slaw & Avocado Crema

Ingredients

For the Crispy Baja Fish:

• 1.5 lbs wild-caught Alaskan cod or halibut fillets, cut into 1x3-inch strips
• 0.75 cup whole-root cassava flour
• 0.25 cup tapioca starch
• 0.75 cup ice-cold mineral sparkling water (such as Topo Chico or San Pellegrino)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp smoked Spanish paprika
• 1.5 tsp coarse Celtic sea salt
• 0.5 tsp freshly ground black pepper
• 0.33 cup unrefined avocado oil (for pan-frying)

For the Crunchy Cilantro Lime Slaw:

• 3 cups shredded green and red cabbage
• 0.33 cup fresh cilantro, finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh organic lime juice
• 0.5 tsp coarse sea salt

For the Creamy Avocado Crema & Assembly:

• 1 large ripe Hass avocado
• 0.25 cup avocado oil mayonnaise or unsweetened coconut yogurt
• 2 tbsp fresh lime juice
• 1 clove garlic, minced
• 8 grain-free cassava tortillas (warmed and blistered) or crisp romaine lettuce leaves
• Lime wedges & sliced jalapeños (for garnish)

Step-by-Step Instructions

1. Make Crunchy Slaw & Crema: In a bowl, toss shredded cabbage with chopped cilantro, olive oil, lime juice, and sea salt. In a mini blender, puree avocado, mayo (or coconut yogurt), lime juice, garlic, and salt until velvety smooth. Set both in the refrigerator.
2. Dry Fish Strips: Pat wild cod strips thoroughly dry with paper towels. Season lightly with 0.5 tsp coarse sea salt.
3. Whisk Sparkling Batter (Chef Secret): In a medium bowl, whisk cassava flour, tapioca starch, garlic powder, cumin, smoked paprika, remaining sea salt, and black pepper. Pour in the ice-cold sparkling water. Whisk gently just until a smooth, pourable pancake-batter consistency forms (do not overmix).
4. Heat Pan Oil: Pour 0.33 cup avocado oil into a large 12-inch cast-iron skillet or heavy pan over MEDIUM-HIGH heat until hot and shimmering (375°F / 190°C).
5. Dip & Fry to Golden Shatter: Working in batches of 4, dip each fish strip into the sparkling batter, letting excess drip off for 2 seconds. Place gently into the hot oil. Fry undisturbed for 3 minutes until the underside is deep golden and crisp. Flip and fry for 2 to 3 minutes on the second side. Transfer to a wire rack (prevents steaming).
6. Blister Tortillas: Warm cassava tortillas over an open gas flame for 10 seconds per side (or in a dry skillet) until blistered, charred, and pliable.
7. Assemble & Serve: Lay two pieces of crispy fish into each warm tortilla. Top with a heap of crunchy cilantro-lime slaw and a drizzle of creamy avocado crema. Garnish with sliced jalapeños and extra lime wedges. Serve immediately!

Nutritional Breakdown (Per Serving - 2 Tacos)

Chef's Paleo Nutritional Science

Wild Alaskan cod provides pure, lean protein dense in Vitamin B12, selenium, and phosphorus. Fresh red and green cabbage provide glucosinolates (sulforaphane and indole-3-carbinol) that induce Phase II hepatic detoxification enzymes, while cold-pressed avocado oil supplies monounsaturated oleic acid.

Frequently Asked Questions