Crispy Cod Lettuce Tacos


These are paleo AIP, whole thirty, Keto, and vegetarian.  Not only are they easy to make and diet approved but are absolutely delicious and taste guilty!  When cooking with fish always make sure to buy wild caught when you can.  Cod is my favorite go-to for fish tacos because its a meaty and hearty fish.  It won’t get soggy or break apart, it holds up in a fried or battered situation.  I used a batter in this recipe for ease of cooking!  Im at a stage in my life where less clean up is best 😉.  This is a super easy recipe loaded with flavor and nutrients!


1 large wild caught cod filet

1 avocado

bib lettuce/collard greens/head of iceberg lettuce for tacos

rice or cassava flour

soda water or hop water (sparkling hop water will give it an alcohol and sugar free beer battered taste…a must try!)

1/2 tsp smoked paprika



Prepare the fish first!  Pre-heat oven to 425 degrees.  Cup up fish in small strips and place aside and sprinkle with a little bit of salt and pepper.  Place fish aside.

To make the batter put a 1/2 cup of soda water or hop water in bowl, then add 1 cup of rice or cassava flour, smoked paprika and salt/pepper.  Mix well!  If too wet add in a little extra flour.  Now add in fish strips and coat well.  On a lined baking dish place the coated fish and bake for about 20 minutes or until golden.  These can also be fried!  Serve with sliced avocado, limes and my creamy sriracha and mango coleslaw!  Thats not to be missed…I dare you to try it.






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