Paleo Crispy Coconut Fish Tacos

Make guilt-free coconut fish tacos with this paleo recipe made with a zesty slaw and homemade paleo ranch dressing.


  • For The Crispy Coconut Fish:
  • 1 lb. tilapia filet
  • 1 large egg, beaten
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup almond meal
  • 1 1/2 tsp. sea salt
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp. paprika
  • For The Slaw:
  • 1/4 head shredded green cabbage finely julienned
  • 1/4 red onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1/4 cup black sesame seeds
  • 1 tbsp. apple cider vinegar
  • 1 lime, juiced
  • 1/4 tsp. sea salt
  • For The Paleo Ranch Sauce
  • 1/2 cup paleo mayonnaise
  • 1/4 cup fresh parsley
  • 1 tbsp. almond milk
  • 2 tsp. lemon juice
  • 1/2 tsp. garlic powder
  • 1 tsp. dill weed
  • 1/4 tsp. sea salt
  • For The Tacos:
  • 8 cassava tortillas
  • lime wedge


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Cut the fish into 1 inch strips.
  3. Combine the coconut, almond meal, sea salt, paprika, garlic powder, cumin, and chili powder in a shallow bowl.
  4. One strip at a time, dip the fish into the egg.
  5. Transfer the egg-coated fish into the coconut breading.
  6. Place the coated fish onto the baking sheet. Repeat with the remaining fish.
  7. Place in the oven and bake for 14-16 minutes, or until cooked through and crispy.
  8. To make the slaw, combine the cabbage, red onion, cilantro, sesame seeds, vinegar, lime juice, and sea salt in a large mixing bowl. Set aside.
  9. To make the sauce, combine the paleo mayonnaise, almond milk, parsley, lemon juice, garlic, sea salt, and dill weed in a mixing bowl, and mix until smooth.
  10. Assemble the tacos by layering the crispy fish, then topped with the slaw.
  11. Drizzle with the ranch sauce and lime juice, and serve.