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Paleo Fish Tacos and Coleslaw (Gluten-Free + Dairy-Free)

I could basically eat tacos everyday, and fish tacos are decidedly my favorite. These Paleo fish tacos can also be made Whole30 with a simple swap for the tortillas, but really, we love them most with tortillas and usually eat them that way. However you choose, you will love this easy preparation that’s big on flavor!

Paleo friendly tortillas

I’m going to be real with you…we go on dates nights weekly and tacos are often what we end up having. In those cases, I just eat tacos with corn tortillas if it’s at a restaurant. And honestly, I figure it’s not the end of the world if corn tortillas make a debut in my life sometimes, especially if they are authentic and made with quality lard. But when we are cooking at home, we like to keep it grain-free most of the time and Siete Family Foods is our favorite for that! They’ve created paleo-friendly tortillas made with almond, coconut, cassava and cashew flours. What a treat to be able to have guilt-free paleo fish tacos and coleslaw! This is an unsolicited review of their product. We are not being compensated. Both Justin and I just love that we are able to eat fish tacos, at home, in a tortilla.

Vertical angled image close up image of fish tacos on a plate.

To boot – they are tortillas that stay together and act like a tortilla should with a similar consistency and texture to traditional corn tortillas. Sometimes when eating a real food based diet, you can start to miss the simple things like picking up your food and eating with your hands. These Paleo fish tacos absolutely hit the spot in that way.

Vertical overhead image of three fish tacos on a plate with extra coleslaw and salsa on the side.

What’s the best fish for making fish tacos?

We always make our fish tacos with cod or halibut (use a flaky white fish), and they are best when you prepare the seasoning mix and let them marinate for at least one hour before you cook the fish. It’s a simple blend of spices that yields a masterful flavor punch. The coleslaw is made without mayo, and is a light, zesty, and crunchy topper to the tacos. Plus, it’s a great way to sneak in some extra veggies!

Overhead vertical image of hand coming in to pick up one taco from the plate of fish tacos.

Some other seafood recipes you might enjoy

Your turn to try our Paleo fish tacos

Get your taco on with these fish tacos! They’re a great quick and easy weeknight dinner! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! Make sure to give us a follow if you don’t already – let’s stay connected!

Close up overhead vertical image of fish tacos on a plate with text overlay at top.

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Two vertical images with text overlay in the middles. Top image close up angled shot of fish taco on a plate. Bottom image of hand picking up taco from plate.

Paleo Fish Tacos and Coleslaw

4.56 from 56 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Servings: 4 -6 tacos
Our paleo fish tacos and coleslaw are made with a simple blend of spices creating a masterful flavor punch and topped with slaw that is light and zesty.
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  • 1 package of Siete tortillas (or you can use corn tortillas if you eat them or lettuce shells for low carb/keto and Whole30)

For the coleslaw:

  • 2 cups cabbage – shredded green and/or purple (we buy a bag of already shredded organic green and purple cabbage at Trader Joe’s)
  • Juice of 1 lime
  • 1 tbsp avocado oil
  • 1/2 of an avocado – cubed
  • salt and pepper – to taste

For the fish tacos:

  • 1 lb of flaky white fish (try cod or halibut)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/4 tsp pepper
  • 2 tbsp grassfed butter or ghee
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  • Place all of the seasonings for the fish tacos in a small bowl and mix until they are evenly combined.
  • Place your fish in a ziplock bag and then add the seasoning mix. Close the bag and use your hands to get the seasonings to coat the fish. Place in the fridge, and let your fish marinate for at least an hour.
  • Make your coleslaw before you start cooking your fish because the fish won’t take long, and you’ll want to plate these tacos and get to eating right away.
  • For the coleslaw, just place all of the coleslaw ingredients in a small mixing bowl and mix them up until the avocado gets a little broken down but stays mostly chunky. Set aside till you’re ready to plate.
  • Heat a large skillet over medium heat and let your butter or ghee heat up and melt in the pan.
  • Transfer your fish from the ziploc to your heated skillet. Let the fish get to sizzling. Cook for 2-4 minutes.
  • While the fish is going, heat up your tortillas. Just pop them in a medium skillet one at a time, right before your fish is done. They only need to be heated up for a minute or less. If you get them too crispy they will fall apart – lesson learned one time we made them.
  • Flip or mix the fish pieces around to get the other sides. Cook for another 2-4 minutes. Turn your burner off once the fish is done. It will be flaky.
  • Plate your tacos. Layer your fish and then coleslaw right on top of your tortillas. Garnish your favorite toppings, like salsa and cilantro. We also like to add a dollop of chipotle lime mayo from Primal Kitchen (it's addicting). Devour these paleo fish tacos and coleslaw! It's like bite after bite of a vacation in Mexico right at your own dining table!
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Paleo Fish Tacos and Coleslaw (Gluten-Free + Dairy-Free)

22 thoughts on “Paleo Fish Tacos and Coleslaw (Gluten-Free + Dairy-Free)

  • These are so good! My boyfriend said they are better than anything he has had out in a restaurant. Thanks for the great paleo recipes!

  • Recipe looks interesting but what substitute do you suggest for the avocado? I’m allergic to avocado, thanks!

    • You could use a little mayo in place of the avocado, or coconut yogurt if you like it. Hope you give it a try! Let us know how it goes if you do!

      • Made this tonight and it turned out great! Slight modification because I’m forgetful: forgot to put in fridge hour before cooking. Came home from work and coated cod with grape seed oil and seasonings, left on counter while I made coleslaws and preheated grill. Made a tin foil pan and grilled fish. Turned out awesome and house didn’t smell like fish 🙂 Halved coleslaw recipe and made as is for husband. Made other half according to your recipe but substituted avocado oil with grape seed oil and used small spoon of organic Mayo. Served in low carb tortillas. Wish I could share pic, thanks for your speedy response. Will look out for more recipes!

        • That’s great! So happy you were able to make it work for you guys! Thanks so much for following up with how it went! We hope you find some other recipes on our site to love as well! 🙂

  • This recipe was so quick and delicious. Even my spouse was so impressed with the freshness and the taste. He had been determined that he would not enjoy, because he was set on only enjoying beef tacos. He is now more open minded and willing to try a more diverse meal plan.
    😊 thank you so much.

  • This was very easy and delicious— I have tried many fish taco recipes and this is the best can’t wait to eat it again!!

  • My husband and I enjoyed this recipe. The slaw was a little to tangy with only lime and as a remedy I added several drops liquid stevia and sprinkled some diced red peppers over a helping on the plate. Pretty extra color as well. A perfect pairing with sweetness against the spiciness of fish seasonings. We even omitted serving in tortillas. We will be making this again. Delicious!!!

  • This fish was soooo good. My teens who hate fish didn’t complain in the first time in forever! Made the coleslaw with leftover poppyseed dressing for a slightly seeet flavor to the meal. Placed on fried Casava tortillas and ate like a tostata. Saving this recipe and will make again! Thanks!

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