Breaded Fish Tacos with Chili Lime Crema (Whole30, Paleo)

Who doesn’t love a great taco? Fish tacos have always been a favorite because of their light taste, and this Breaded Fish Taco recipe is definitely what you are looking for this Cinco de Mayo! Depending on what you use for your “taco” shell, you can make this recipe either paleo or Whole30. I highly recommend using Siete brand’s tortillas – they hold together well and are free from so many of the ingredients that cause inflammation!

The best part of this recipe? It reuses some of the breaded fish that comes from my beer battered fish recipe. I wasn’t lying when I said it makes a ton of fish – it’s simple to freeze the left overs and pull them out for this taco recipe!

How to make Breaded Fish Tacos with Chili Lime Crema

For this recipe, you will need the following kitchen items:

  • An Air Fryer
  • parchment paper

You will also need the following ingredients for the fish:

  • A taco “shell” – this can be either lettuce (Whole30) or a paleo tortilla. I love using Siete brand’s tortillas!
  • tilapia, or your fish of choice
  • almond flour
  • coconut flour
  • arrowroot starch
  • garlic powder
  • onion powder
  • salt
  • seltzer water
  • eggs
  • olive oil

For your toppings, you should choose your favorite taco additions. If you are looking for suggestions, I personally love:

Dress up your tacos with lots of veggies! I love eating mine with Siete brand’s tortillas!
  • cilantro
  • tomatoes
  • chopped/shredded cabbage
  • jalapeños
  • red onions (sometimes slightly pickled is also delicious!)

For the chili lime crema, you will need:

  • mayonnaise (check for compliance on the Whole30!)
  • fresh lime
  • chili powder

Preheat your oven to 370° F, or get ready to use your Air Fryer. Line whatever pan you will be using for the fish with parchment paper. If you want to make smaller fish pieces, cut your fish fillets in half.

In a medium mixing bowl, mix together the dry ingredients: almond flour, coconut flour, tapioca flour, arrowroot starch, garlic powder, onion powder, and salt. In a large bowl, mix together the eggs, olive oil, and seltzer water. Gently mix in the dry ingredients in to the wet ingredients. A thick batter should form.

Lightly salt the fish, then dip it in the batter. The batter should be thick, and you might need to add the batter to one side of the fish, place it face down on the parchment paper, and spoon more on top. Be sure to move some batter to the sides to connect both sides of the breading.

Put the fish in the Air Fryer, and cook at 370° F for 20 minutes. After 20 minutes, flip the fish. You might need to wait a few more minutes until the breading is cooked enough to flip, depending on if you have an Air Fryer oven and it’s positioning on the rack. It should come away from the parchment paper as one piece, but may need to be flipped gently so it does not break. Cook for another 15-20 minutes, until breading is completely cooked.

Once the fish is cooked, set it aside and allow it to cool enough to be handled.

While the fish is cooling, chop your vegetables for your tacos! Be sure slice them so that they will fit nicely in your tortilla, without worrying about them falling out!

Lastly, whip together the crema by combining your mayonnaise, lime juice, and chili powder in a bowl.

Chop your fish into bite-sized pieces and build your tacos. Top with your favorite taco additions and the chili lime crema. Enjoy!

Breaded Fish Tacos with Chili Lime Crema (Whole30, Paleo)

whatisthatmoni
These quick and delicious tacos are a great way to use up some previous cooking, and can be made paleo or Whole30!
Prep Time 20 mins
Cook Time 45 mins
Course dinner
Cuisine Mexican, TexMex
Servings 4
Calories 350 kcal

Equipment

  • Air Fryer

Ingredients
  

For the fish

  • 2 lbs tilapia
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil

Suggested topings

  • cilantro
  • tomatoes
  • jalapeños
  • diced red onion
  • cabbage
  • avocado

For the crema

  • 1/2 cup mayonnaise (check for compliance if on the Whole30!)
  • 1 1/2 limes, juiced
  • chili powder to taste

Instructions
 

For the Fish

  • Line whatever pan you are using for the fish with parchment paper
  • Cut the fish into the desired size
  • In a medium mixing bowl, mix together the dry ingredients: almond flour, coconut flour, tapioca flour, arrowroot starch, garlic powder, onion powder, and salt.
  • In a large bowl, mix together the eggs, olive oil, and seltzer water.
  • Gently mix in the dry ingredients in to the wet ingredients. A thick batter should form.
  • Lightly salt the fish, then dip it in the batter. The batter should be thick, and you might need to add the batter to one side of the fish, place it face down on the parchment paper, and spoon more on top. Be sure to move some batter to the sides to connect both sides of the breading.
  • Put the fish in the Air Fryer, and cook at 370° F for 20 minutes. After 20 minutes, flip the fish to cook on the other side.
  • Cook for another 15-20 minutes, until breading is completely cooked.

For the crema

  • Mix together the mayonnaise, fresh lime juice, and chili powder
Keyword air fryer, dairy free, fish, gluten free, paleo, tacos, whole30

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