Spicy pan-fried fish and a simple mango salsa make these paleo fish tacos easy and satisfying!
For the Fish Tacos
- 1 batch cassava flour tortillas (or use store bought)
- 2 teaspoons extra virgin olive oil
- 1 pound cod or tilapia
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
For the Mango Salsa
- 2 mangoes, peeled, seeded, and cubed
- 1/4 cup chopped cilantro
- 3/4 cup diced red onion
- 2 tablespoons lime juice
- 2 tablespoons diced jalapeno
- 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.
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!
Keywords: paleo fish tacos