If you’ve watched my instastories (come follow me!) you will have seen me rave about these fish tacos a few times.🐟🌮 They are literally the best tacos I’ve ever had. Ever. Don’t like fish? Don’t worry, neither do I. But this is one of the only ways I will eat fish!

Adapted from Lisa Leake’s 100 Days of Realfood cook book during our Whole 30 to be Whole30 compliant, I will give both options below. But honestly the original recipe tastes only slightly better than our Whole30 version, and only because the fish turns out slightly more crisp when you use wheat flour instead of almond flour for the coating. And I like crisp.

Lucky for me, these are so easy to make that Jamil is the chef du jour when fish tacos are on the menu!

Served with a simple pico de Gallo (fresh tomato salsa), he cooks the fish while I make the pico, and by the time I’m done, so is he.

Be warned though, it is so hard to stop eating these fish tacos! We always make a double batch and barely have enough left for lunch the next day.

Print Recipe

Fish Tacos

Quick and simple fish tacos

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Servings: 2

Ingredients

For the fish:

1 lbs white fish cod is best, but any white fish works. Whatever is on sale that day will work
1/2 cup arrowroot flour or whole wheat flour
1 tbsp taco seasoning (see link to my recipe below)
1/2 tsp salt
3 tbsp olive oil
1/2 lime
Boston lettuce leaves (or corn tortillas)

For the pico de gallo:

1 medium tomato
3 stalks green onion
1/2 jalapeño
1/4 cup cilantro
1 tbsp lime juice
Pinch of salt

Instructions

For the fish:

Chop the fish into bite sized pieces.
In a large bowl mix the flour taco seasoning and salt. Coat the fish in the flour mixture. (There will be leftover flour that you will just have to toss when you're done).
Heat a large fry pan with the olive oil.
Fry the fish in batches. A couple of minutes per side till golden and firm.

For the pico de gallo:

Finely dice the tomatoes, onion and jalapeño (de-seeded of course, unless you like things spicy!).
Chop the cilantro and mix with the other veggies.
Add the lime juice and salt and give it a stir.

Notes

To serve: Either heat corn tortillas or separate the leaves of the Boston lettuce and layer with a few pieces of fish and a large spoonful of the Pico. Roll and eat! The fish and Pico are also great topped over a large bowl of spring mix with a drizzle of lime juice.