Baja Fish Tacos


Servings: 2
Author Maya Krampf from


Ingredients for the Fish

  • 1 lb tilapia
  • 1 cup tapioca flour
  • 1/4 cup water
  • 1 egg
  • 1/2 teaspoon paprika
  • Pinch cayenne pepper
  • sea salt (to taste)
  • Coconut oil (for frying)


  • 4 Collard leaves
  • 1 cup shredded cabbage
  • 1 Avocado (sliced)
  • 4 tablespoons salsa
  • 1 Jalapeño (sliced)
  • Lime wedges (for serving)
  1. Heat oil in a small wok or pan over medium high heat.
  2. Mix together the tapioca flour, water, egg, paprika, cayenne, and salt.
  3. Dip tilapia fillets in the batter to coat.
  4. One at a time place the fillets in the oil and fry until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels. While hot, season fillets with salt to taste.
  5. Repeat with remaining fillets.
  6. Using the collard leaves as taco shells place shredded cabbage in each shell and top with tilapia, sliced avocado, sliced jalapeño, and salsa.
  7. Serve with lime wedges.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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