Frisky Fish Tacos

The last time I was up in Vermont, I had the pleasure of having brunch with my father and stepmother at one of my favorite little joints.

We talked about a lot of things. Work, golf (mainly my Dad and M), and fish tacos.

 Yes, fish tacos.

My stepmother, N, has spent some time studying fish tacos in Florida and now she has them down to a science.

I’ve been wanting to make them for a while now…any excuse to eat guacamole and mango salsa…

First step: marinate the fish in lime juice, chili power cumin and salt. I used the marinade recipe from Against All Grain.

Our fish was wild-caught cod. I marinated the fish for 6 hours and then cooked on the grill.

Second step: Make the coconut flour tortillas.

They look like pancakes, but they are tortillas…trust me.

Don’t worry. The recipe is at the end of this post…

Step three: Taco toppings team ASSEMBLE! We used some chopped tomato from my garden, mango salsa, guacamole, radicchio and Garlic and Herb Lemonaise. In an ideal world, I would have used cabbage instead of radicchio, but there was no cabbage to be found at my grocery store. I also would have made my own mayo… but I was impatient…

Fifth step: Put together your taco masterpiece.

I believe the correct order is: tortilla, fish, garlic mayo (or aioli), mango salsa, guacamole, chopped tomato.

Squish it all together and eat ’em up!

Frisky Fish Tacos
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2
  • For fish:
  • 1 lb cod or mahi mahi
  • ¼ cup lime juice
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • For tortillas (makes 4 to 5 small tortillas):
  • ¼ cup coconut flour
  • 8 egg whites
  • 3 Tbsp light coconut milk
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp baking powder
  1. For fish:
  2. Combine the lime juice and spices in a large plastic bag, or non-reactive mixing bowl. Marinate the fish for 6 to 8 hours.
  3. Pop the fish on the grill. It's best to put the fish on a piece of foil and not directly onto the grill-- it's pretty flaky and might fall through. Grill about 10 to 15 minutes until it's opaque and flaky.
  4. For tortillas:
  5. Mix all of the ingredients in a large mixing bowl.
  6. Melt butter or coconut oil in a small frying pan.
  7. Spoon about ¼ cup of batter into the pan and swirl around. Cook until you see bubbles poking through, and then flip-- just like pancakes!
  8. Top your tortillas with fish, garlic mayo, salsa, guacamole and tomatoes!

A word to the wise: try to make your tortillas as thin as possible. Mine turned out a little thick and overpowered the fish flavor a little. Don’t be afraid to make a thin tortilla– add more egg whites or coconut milk if you need to!

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3 Responses to Frisky Fish Tacos

  1. Herbalchef August 14, 2012 at 1:50 PM #

    Allison, the tortillas were really good! I made them rather thin as you suggested and they did not overpower my ingredients. I haven’t tried your fish recipe yet I filled mine with leftover fish from dinner last night, avocado, and lettuce. Really enjoyed my lunch. Now I’m off to read your other post about using the tortillas that were leftover! Thanks for sharing.

    • Allison August 15, 2012 at 10:24 AM #

      Hi Herbal Chef! I’m so glad that you liked the tortillas! I’m really happy that they turned out for you! What tricks did you use to keep them thin?

  2. Nadine Galland August 17, 2012 at 3:39 PM #

    Your Fish tacos look way better than mine or Tommy Bahamas. Can’t wait to make them again. Your Dad will love them. Thanks! N

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