Fish Tacos + Carrot Cucumber Slaw

Updated: Sep 10, 2019

These tacos were a product of throwing together what we had on hand, and I'm so glad they worked out! The white fish was light and flaky, the slaw gave it a crunchy fresh punch, and the flame roasted tortillas wrapped it all together like a little present for the taste buds. A fun and new twist on a classic taco that is good anytime of year!

Serving Size: about 8 small tacos


For the Fish-

8 oz. of white fish (cod, halibut, pollock, whatever you like) 1 tbsp olive oil juice of one lime salt and pepper to taste OR favorite fish seasoning

For the Slaw-

2 tbsp olive oil 2 tbsp sherry vinegar Juice of 1 lime 1 tsp of honey 3 large carrots peeled and spiralized, or cut into matchstick sized pieces 1 small cucumber spiralized or cut into matchstick sized pieces

1/3 cup golden raisins 2 tbsp chopped cilantro Salt to taste

6-8 Organic Sprouted tortillas~ I love the brand Food For Life

Additional Taco Fixings- 1 can of organic black beans, rinsed and warmed 1 red onion finely diced 1 large avocado sliced Cotija cheese Fresh pico di gallo or salsa


Preheat the oven to 375 degrees. Place a piece of parchment paper on top of a piece of foil, and place the fish on the parchment paper. Drizzle with oil and lime juice and brush it onto both sides of the fish. Top both sides of the fish with salt/pepper or seasoning of choice. Fold all four sides of foil up into each other like a pouch so that the heat will stay in. Place the foil pouch onto a baking sheet and into the oven, or directly onto the oven rack. Bake for approximately 10-12 minutes.

The Slaw

Combine oil, vinegar, lime juice, and honey into medium size bowl. Whisk them all together until combined. Add the remaining ingredients to the bowl and stir so it is well coated.

The Tortillas

Set burner on medium-high. Using tongs, hold 1 tortilla at a time over the flame for about 30 seconds on each side, or until desired charred-ness has occurred. Place on plate and cover with dish towel to keep warm. This is an additional step that isn't imperative, but it gives the tacos such a cool flavor, I think it's worth it. If you don't have an open gas burner, you can warm the tortillas in the oven for a couple of minutes.

Start assembling your perfect tacos! Top tortilla with some beans, chunks of fish, slaw, sprinkle of onions, crumbled cheese and a slice or two of avocado. I like my salsa on the side so no sogginess is involved. Enjoy!

#lunch #dinner #glutenfree

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