Spicy Fish Tacos with Creamy Jalapeno-Lime Kale Slaw

Gluten Free Paleo Quick Easy Weeknight Fish Tacos

Hey You!

It's Taco Time! Why? Because everyone loves tacos! And because it's hard to think of a weeknight dinner that's as quick, easy or as scrumptious.

Really, you HAVE to try this recipe!

Yes, it's naturally gluten-free, there's antioxidant packed cilantro, onions & avocado, it provides energizing whole-grains and yes, there's lean protein to fuel your metabolism. It's wonderful to eat food that you know is serving your body.

But, beyond the physical health benefits, enjoying your food is just as important! Stressing about what you eat will likely cause more detriment in the long run. Life's too short to eat food you don't love- It's all about choosing what truly makes you feel good.

That's why I get so excited about recipes like this that fit the bill all the way around; easy, energizing and fun to eat.

There's definitely a few steps to these taco toppings, but all pretty simple and definitely worth the while. The sweet flash-pickled onions balance the creamy slaw and the spicy fish. If you've never made them, don't be scared, it's SO easy and takes 5 minutes! 

Don't forget the lime & cilantro on top! Oh, and of course avocado! 

My husband and I made these last night and both had seconds! Hope you love them as much as we did! 

What are your favorite taco toppings? Share with us in the comments below! 

Love & Zest,

Anna

PS Life is short, love your food! 

Quick & Easy Weeknight Fish Tacos

 

Spicy Fish Tacos with

Creamy-Jalapeno Kale Slaw

Ingredients

Fish

  • 1 lb flaky white fish (rockfish, snapper, halibut, tilapia or sole)
  • Spice blend: 1 tsp salt, 1/2 tsp cayenne (it's spicy!), 1 tbsp ground cumin, 1 tbsp ground paprika
  • 2 tbsp cooking oil 

8 Corn Tortillas

1 ripe avocado

Kale Slaw

Flash-Pickled Onions

  • 1 large red onion, thinly sliced
  • 1 cup vinegar (red wine, white wine, cider or rice vinegars all work great)
  • 1/2 cup sugar 
  • 1 tsp salt 
  • Other spices if desired: peppercorns, mustard seed, cumin seeds, cloves or star anise.

preparation

1. Start by preparing the Kale-Slaw

2. Flash-pickle the onions:

  • In a saucepan, stir the sugar, salt & other spices if desired into the vinegar.
  • Bring to a boil, then remove from heat.
  • Put sliced onion in a bowl and pour the hot vinegar solution on top.
  • Let sit ~30 minutes then drain off the excess liquid.
  • Refrigerate onions so they cool until ready to serve. 

3. Cook the fish

  • Combine the spices (salt, cumin, cayenne & paprika) in a small dish and mix well. 
  • Pat the fish dry with a paper towel, then rub the spice mix all over the fish until evenly coated. 
  • Heat oil in a large, heavy saute pan over medium-high heat. Arrange fish in a single layer. 
  • Cook time will depend on the thickness of the filet. You'll be surprised at how quick it is - thin filets can cook in 1-2 min per side. Thicker filets 3-4 minutes per side. Definitely flip the fish to cook both sides. When finished, the fish will turn opaque through the center and easily flake apart. Be careful not to overcook so it does not get dry. 

4. Assemble your tacos! There's no right or wrong way to do this, but I like to heat the tortillas by wrapping them in a clean dish towel and microwaving for a few seconds, then layer on avocado & kale slaw, followed by fish and topped with pickled onions and fresh cilantro. YUM! 

 

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