Asian Fish Tacos
with tangy cabbage slaw / spicy aioli

Name: Asian Fish Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup Mayonnaise, paleo-friendly; 1 tsp Lime juice; 1 tsp Hot sauce (opt), more or less to taste; 2 Tbsp Cilantro, leaves torn; 1 1/2 Tbsp Vinegar, rice; 1 Tbsp Oil, cooking; 1 tsp Honey; 1 tsp Bragg's / coconut aminos; 1 tsp Oil, toasted sesame; 10 oz Coleslaw mix; 2 tsp White sesame seeds (opt); 2 Tbsp Bragg's / coconut aminos; 2 Tbsp Vinegar, rice; 2 tsp Mustard, Dijon; 2 tsp Oil, toasted sesame; 2 tsp Oil, cooking; 1 lb Fish, any flaky white variety (like tilapia, cod, or snapper); 1 Avocados, chopped; 8 Paleo-friendly 'tortillas' (look for cassava tortillas or thinly sliced jicama ‘taco shells’)

Active: 35 Total: 35

Original GF Paleo Vegetarian

We last featured these Paleo-friendly fish tacos in 2021. They offer a delicious combination of bright flavors and varied textures.
Smarts #1: Paleo-friendly tortilla subs are becoming more widely available. Look for casava tortillas or thinly sliced jicama ‘taco shells’. If you can't find them, you can make this into a salad as we did in 2020.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.

Ingredients

Metric

Servings:

Spicy Aioli:

Mayonnaise, paleo-friendly - 1/4 cup
Lime juice - 1 tsp
Hot sauce (opt) - 1 tsp , more or less to taste

Asian-Style Coleslaw:

Cilantro - 2 Tbsp , leaves torn
Vinegar, rice - 1 1/2 Tbsp
Oil, cooking - 1 Tbsp
Honey - 1 tsp
Bragg's / coconut aminos - 1 tsp
Oil, toasted sesame - 1 tsp
Coleslaw mix - 10 oz
White sesame seeds (opt) - 2 tsp

Asian Fish Tacos:

Bragg's / coconut aminos - 2 Tbsp
Vinegar, rice - 2 Tbsp
Mustard, Dijon - 2 tsp
Oil, toasted sesame - 2 tsp
Oil, cooking - 2 tsp
Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
Avocados - 1 , chopped
Paleo-friendly 'tortillas' - 8 (look for cassava tortillas or thinly sliced jicama ‘taco shells’)

Prep

Make marinade - Whisk together aminos (portion for fish), vinegar (portion for fish), and mustard. Add toasted sesame oil and then cooking oil (portions for fish) while whisking. Add some hot sauce if you’d like (not on ingredients list). (Can be done up to 5 days ahead)
Marinate fish - (If prepping right before cooking, get oven heating while fish marinates.) Rinse and pat fish dry. Place fish in a baking dish. Pour marinade over top. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make spicy aioli - Whisk together mayonnaise, lime juice, and hot sauce. Taste and add more hot sauce if you’d like it spicier. (Can be done up to 5 days ahead)
Cilantro - Prep as directed. (Can be done 1 day ahead)
Make coleslaw - In a large mixing bowl, whisk together vinegar (portion for coleslaw), cooking oil (portion for coleslaw), honey, aminos (portion for coleslaw), and toasted sesame oil (portion for coleslaw). Add cilantro and coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Avocados - Chop avocados.

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Make

Heat oven to 400F / 204C degrees.
Transfer baking dish with fish and marinade to the heated oven. Bake until fish is cooked all the way through and flakes easily with a fork, 12 to 16 minutes (depending on thickness).
When fish is nearly finished cooking, add sesame seeds to coleslaw and toss well. Season with some salt.
Prepare tortillas according to package directions. (Some may need to be heated, but others will be best served raw / room temperature.)
Shred fish into bite-sized pieces.
Assemble tacos by filling them with coleslaw, fish, and avocados. Top with spicy aioli. If you have extra coleslaw, serve it on the side. Enjoy!

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