- 1/4 purple cabbage, shredded
- 1 medium jicama, peeled and grated
- 2 red, orange, or yellow bell peppers, sliced or diced
- 1/2 bunch fresh cilantro, chopped
- 1 red onion, diced
- juice of 4 limes
- 1 head romaine or butter lettuce, washed and separated
- 1 tablespoon grapeseed oil
- 1 1/2 pounds grouper, snapper or mahi mahi
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon cayenne or chipotle (optional)
- Avocado Cream Sauce
- 1/4 cup soaked cashews
- 1/3 cup lime juice
- 2 cloves garlic
- 1/4 teaspoon salt
- 1 jalapeño (optional)
- water to blend
- 2 ripe avocados
- Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside.
- Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
- Add the cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.
- Heat a medium skillet over medium heat. Add the grapeseed oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.
- To construct the tacos, start with a lettuce leaf, add fish and veggie toppings, and finish with avocado cream sauce.
Taco night just got super delicious and healthy with my Fish Taco Recipe … on lettuce wraps! Not to mention quick — these tacos take only about 25 minutes to prepare, making them a great choice for a weeknight meal. Plus they’re both Paleo-friendly and gluten-free.
Fish tacos originated in Baja California, Mexico, and the wild-caught fish (not farm-raised fish!) is traditionally battered, fried and served on a corn tortilla with a sour-cream–based sauce and all the toppings. They’re delicious, but I’ve found a way to make these tacos delicious and good for you. Think crispy, pan-fried, seasoned fish on a cool, fresh lettuce wrap, topped with crunchy and flavorful veggies and an Avocado Cream Sauce. Is your mouth watering yet?
Fish might not be your first choice when you’re thinking taco night, but it’s actually a perfect protein for tacos because it’s so versatile and easy to cook. And, of course, it’s one of the best omega-3 foods you can eat. For the best wild-caught fish, I personally like grouper (some grouper is better than others), snapper or mahi mahi for my fish tacos.
To get started, fire up your cutting board. For this fish taco recipe, you’re going to prep all the toppings first.
You can chop, dice, shred or grate the veggies — however you like them best. Prep the purple cabbage, bell peppers, cilantro and red onion. Trying to eat by color? This meal covers them all! And don’t forget the jicama, the funny-sounding root vegetable that’s seriously packed with fiber and vitamin C. Throw all the veggies in a bowl and pour the juice of 4 limes over the top. Toss the veggies to coat them in the juice.
Lastly, wash and separate the leaves of a head of butter or romaine lettuce. Then set your lettuce wraps and rainbow of veggies to the side.
Next you’re going to chop up your fish into bite-size pieces and place it in a shallow dish. In another, small dish, mix together the spice rub for the fish: cumin, garlic powder, and if you’d like it spicy, cayenne pepper or chipotle seasoning. Sprinkle the spice mix over the fish and toss the pieces a bit to be sure all the fish is coated. Then you’ll set this aside to marinate a bit while you make the Avocado Cream Sauce.
This fish taco recipe isn’t complete without the sauce. You’ll combine the nutrition-rich cashews, lime juice, garlic, salt and jalapeño (again, if you like it spicy!) to a high-powered blender and puree. Add just enough water to help the mixture blend. Then, add your avocados and blend again until the sauce is creamy. Transfer the sauce to a serving bowl. Now on to the fish!
Heat a medium skillet over medium heat. Once it’s hot, add a tablespoon of grapeseed oil and your fish. Make sure the fish is in a single layer and not sticking to the skillet, then cover it and set your timer for 5 minutes. Peek under the lid every minute or so and stir the fish around to make sure it gets fried and crispy on all sides. Just be gentle — you don’t want the fish to fall apart. Once the fish is done, you’re ready to assemble the tacos.
To make the fish tacos, start with a lettuce leaf, add the fish and veggies, then top with a dollop of Avocado Cream Sauce. Olé!
Try my Taco Soup Recipe for your next taco night!
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