Grain-Free Fish Tacos (Edit recipe)

These fresh and bright fish tacos are perfect for a summer meal, or when you want to bring summertime or beach vacation vibes into your kitchen. We used wild caught cod for this recipe, but any fish you desire will do.

25 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	436
Fat:	37 g
Carbohydrates:	6 g
Protein:	20 g
Cholesterol:	101 g
Sodium:	238 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Primal Palate

Serves: 4

Ingredients

1.2 lb Cod, wild caught
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Primal Palate Ginger Cilantro Seasoning
1/2 cup Sour Cream
1/3 cup Primal Kitchen Mayonnaise
2 tsp Sriracha
1 tsp Granulated Garlic
2 tsp Lime Juice
1 cup Iceberg Lettuce, shredded
1/4 cup Red Cabbage, chopped
1/2 cup Roma Tomato, diced
1/2 cup Avocado, diced
1/4 cup Red Onion, diced
1/4 cup Cilantro, chopped
4 whole Cassava Flour Tortillas (Siete)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 375 degrees.
Line a rimmed baking sheet with parchment paper.
Place your fish on the baking sheet, and drizzle with olive oil. Brush the olive oil over the fish to evenly coat.
Season the fish with the Primal Palate Ginger Cilantro Seasoning, and place in the oven to bake until the temperature reads 145 internally.
While the fish is baking, prepare the sauce by combining the sour cream, mayo, Sriracha, granulated garlic, and lime juice. You can make this sauce ahead of time, and allow the flavors to develop for an hour or two in the fridge, or simple use it immediately.
Warm the Siete tortillas according to the instructions on the packaging.
Fill each taco with fish, lettuce, cabbage, tomato, avocado, red onion, and fresh cilantro.
Drizzle the sauce over the fish taco, and serve with fresh lime wedges.