I’ve seriously considered just starting a taco blog since 60% of what I eat on a weekly basis somehow finds its way into a tortilla or lettuce wrap. This Spicy Fish Taco with Beet Slaw is one of those things that I’ve been making on repeat for the past few weeks and it shows no signs of stopping.
I know what you’re thinking, “beets are gross!!” Well, I can promise you as someone who doesn’t absolutely love beets that this slaw is totally on point. The lime juice cuts through that earthy taste the beets exude and makes it fresh and bright. It also helps that we’re keeping the beets raw and slicing them thin with a spiralizer. I also tossed in some slices jalapeños, and onion.
For the actual fish a quick sear in a hot pan with a generous amount of oil and taco seasoning is all it needs. I tucked the fish along with the slaw and some slices avocado (duh) into a Siete almond flour tortilla but you can use corn, my one ingredient paleo tortillas, soft paleo tortillas, or even just a lettuce wrap.
Grab a margarita and dig in!
Spicy Fish Tacos with Beet Slaw
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- 3/4 lb tilapia (or another white fish)
- 1 tablespoon taco seasoning
- 2 tablespoons oil olive, coconut, avocado
- 4 medium Paleo Tortillas (your choice, read above for options, lettuce wrap for Whole30)
- 1 medium avocado
- 1 cup beets (spiralized or julienned)
- 1 medium jalapeno (thinly sliced into strips)
- 1/2 cup white onion (spiralized or julenned)
- 1 handful Fresh cilantro (minced)
- 1 medium lime (juiced)
- sea salt (to taste)
More TIPS about this paleo recipe in the post above!
- To make the slaw toss the spiralized beet and onion with the jalapenos, cilantro, lime juice, and salt to taste.
- Heat your oil of choice over medium high heat in a large skillet. Sprinkle the fish with the taco seasoning and sear 3-4 minutes per side until cooked through and it flakes easily with a fork.
- Divide the fish between to tortillas and top with slaw and sliced avocado.