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!
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