by Maya Last Updated on 8 Comments
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AIP or just paleo you’re going to LOVE these AIP Crispy Fish Tacos with Grapefruit Avocado Salsa! They’re crispy, salty, sweet, tart, and are all around taco perfection.
I’m not new to crispy fish tacos but these are inherently more crispy and delicious with the help of a little cassava flour.
I find that cassava yields a thicker and crunchier batter than my egg tapioca batter.
The batter is super thick like a hearty pancake batter would be.
After dipping the cod pieces in a dusting of tapioca (it acts like glue for the batter) they get dunked into the batter then dropped in hot oil. You can use avocado, palm, or coconut oil. I tend to go with coconut oil for these because I enjoy the hint of coconut flavor and sweetness when paired with the grapefruit avocado salsa.
For the tortillas I took a shortcut and used Siete’s cassava + coconut tortillas. They are absolutely stellar and saves some time. Just a little char to take them over the top and you’re good to go.
If you can’t find them near you you can also make my one ingredient paleo tortillas or even eat this as a taco bowl on top of a little extra shredded cabbage. Either way these are sure to be delicious!
RECIPE CARD
AIP Crispy Fish Tacos
AIP or just paleo you’re going to LOVE these AIP Crispy Fish Tacos with Grapefruit Avocado Salsa! They’re crispy, salty, sweet, tart, and are all around taco perfection.
Course Main Course
Cuisine Mexican
Keyword delicious, easy
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4
★ Review Print
Ingredients
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- 1 1/2 lb cod
- 1/2 cup cassava flour
- 3/4 cup sparkling water
- 1 teaspoon sea salt
- 1/4 cup tapioca flour
- Avocado oil (for frying)
- 8 medium Paleo Tortillas (buy ones Siete’s Cassava + Coconut or plantain
Grapefruit Salsa
- 2 medium grapefruits (segmented and diced)
- 1 medium avocado (diced)
- 3 tablespoons white onion (diced)
- 2 tablespoons Fresh cilantro (minced)
- 1 tablespoon Lime juice
- 1 pinch Sea salt
Toppings
- Shredded cabbage
- Radishes (sliced)
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Cut the cod into 8 equal pieces. Dredge in a light dusting of tapioca. In a medium bowl whisk together the cassava, salt, and sparkling water.
Heat about 1/2 inch of coconut oil over medium high heat in a large deep skillet.
Dip the cod in the batter to coat.
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.
In another small bowl combine all of the ingredients for the salsa. Season with salt to taste.
To assemble char the tortillas on a gas stove or under a broiler. Fill with a piece of cod, salsa, cabbage, and radish
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Reader Interactions
Ro
ReplyI absolutely love this breading recipe and I use a sauce made of 5 cloves garlic, 1/2 cup avocado oil and full fat coconut milk, 1/2 tsp salt and juice from half of a lemon as my sauce for tacos instead of sour cream.
I did not have sparkling water and I mixed water with lemon juice and shook it to acidify and it worked almost the sameroni
ReplySo delicious!! Thanks for a new favorite!!!
Candy
ReplyThis recipe looks so awesome, I really wanted it to work but, my fish lost all of its batter in the frying process. Do you have any ideas/insights on how to avoid this little problem? I used a stainless steel frying pan by the way.
Thank you in advance!Amanda
ReplyThis recipe sounds really interesting with its use of sparkling water. Could I use any form of carbonated water? For example, could I use the carbonated water produced from a soda stream?
Karen
Reply
Awesome crunchy light batter!Krysti
Reply
I have made these three times now! Such a fun way to enjoy fish tacos while staying AIP compliant. My 6 year old daughter loves to eat the cod pieces all by themselves. I get migraines from tyramine (which builds up in refrigerated leftovers), so I make a big batch, eat my serving fresh and freeze the rest. It’s so great to have a quick lunch reheated from the freezer. We all know how time intensive AIP meals can be, so having a freezer stash of food I like is crucial to staying fueled up.
PS, if you want to make your own cassava flour tortillas, I am a big fan of the recipe on the meatified blog!Mary
ReplyYUM. These look awesome! Can’t wait to try them. I’m wondering, do they keep well as leftovers?
Lauren
ReplyHi Mary, I wouldn’t say that these make a great leftover food. The fish stays crispy for around 30 minutes then it starts to fade like any fried food.
