Go Back

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

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


  • Air Fryer


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
  • jalape├▒os
  • 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


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