Summer Fish Tacos (GF)

Calm Nutrition LLC
May 18
3 min read

Tacos the Whole Family Will Love!

Taco Tuesday never looked (or tasted) this good!

In our house, Taco Tuesday is more than a tradition—it’s a favorite family ritual. From grass-fed beef, shredded chicken to black bean and avocado, we love mixing it up with new flavors each week. But every now and then, a recipe comes along that’s so good, it earns a regular spot in the rotation.

That’s exactly what happened with these Paleo Fish Tacos from I Heart Umami.

Crispy, flaky white fish wrapped in grain-free tortillas, topped with a vibrant salsa and creamy avocado—they’re easy, nutrient-packed, and absolutely delicious. My kids devour them, and it's a bonus they fit right into meals you can have in my 21-Day Body Boost™ program!

Why These Tacos Are a Standout

Paleo & gluten-free – made with cassava flour for a light, tempura-style crisp
Family-friendly – mild flavors and easy toppings
Quick to prep – ideal for busy weeknights
21-Day Body Boost™ Approved – clean ingredients that support your reset goals

It’s one of those meals that feels indulgent but leaves you feeling light, nourished, and satisfied. I always say: eating well doesn’t have to be complicated—it just needs to be intentional. Recipes like this make it easy and joyful.

Want more feel-good recipes that work with your wellness goals? Join my next 21-Day Body Boost™, where you'll discover how food can fuel your best self—without feeling restricted or overwhelmed.

Ingredients

For the Fish:

1 lb flaky white fish (like cod or halibut), cut into taco-sized strips
½ cup cassava flour
½ tsp sea salt
¼ tsp garlic powder
¼ tsp paprika
½ cup cold sparkling water
Avocado oil (for pan frying)

For the Toppings:

1 cup shredded green cabbage
1 avocado or guacamole (see below)
Fresh salsa or pico de gallo
Optional: diced mango or pineapple for a hint of sweetness

For the Guacamole:

2 ripe avocados
Juice of 1 lime
1 tbsp chopped cilantro
Salt to taste
Optional: small chunks of mango or pineapple for a tropical twist

To Serve:

6 grain-free tortillas (we like Siete Almond Flour Tortillas or buckwheat from Pacha)
Lime wedges

Instructions

Salsa: In a bowl, make simple salsa with ingredients from tomatoes to salt. Gently mix, cover and set aside in the fridge ready to use.
Dry ingredients: In a large mixing bowl, combine the dry ingredients from cassava flour to coarse salt.
Fish: Gently pat dry the fish and cut across the grain of the flesh into strips about 1 inch wide by 3-inches long.
Pre-heat skillet: Preheat a large non-stick frying pan/skillet over medium-high heat until the skillet is well heated. Add 2 tbsp avocado oil.
Wet ingredients: Whisk eggs in a separate bowl then pour it into the mixing bowl with the dry ingredients. Add sparkling water (cold). Mix well the batter until there are no lumps. The consistency should be like melted ice cream.
Pan-fry: Dip the fish into the batter. Coat well and shake off a bit and place it into the oil. Pan fry first side about 3 minutes, depending on the thickness of the fish, or until you see a light and thin golden crust. Carefully flip to fry the flip side for another 2-3 minutes. Lay it over a plate and store in the oven to keep warm. Do this in separate batches so to not overcrowd the skillet.
Assemble: top the tortillas with fish fillets and garnish with simple salsa, avocado, pineapple, and shredded cabbage, if using. Serve with a lime wedge for squeezing.