Spicy Fish Tacos with Beet Slaw

This Spicy Fish Taco with Beet Slaw is one of those things that I’ve been making on repeat for the past few weeks and it shows no signs of stopping.

Instructions

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings: 2

Author Maya Krampf from WickedSpatula.com

Ingredients

3/4 lb tilapia (or another white fish)
1 tablespoon taco seasoning
2 tablespoons oil olive, coconut, avocado
4 medium Paleo Tortillas (your choice, read above for options, lettuce wrap for Whole30)
1 medium avocado

Slaw

1 cup beets (spiralized or julienned)
1 medium jalapeno (thinly sliced into strips)
1/2 cup white onion (spiralized or julenned)
1 handful Fresh cilantro (minced)
1 medium lime (juiced)
sea salt (to taste)

To make the slaw toss the spiralized beet and onion with the jalapenos, cilantro, lime juice, and salt to taste.
Heat your oil of choice over medium high heat in a large skillet. Sprinkle the fish with the taco seasoning and sear 3-4 minutes per side until cooked through and it flakes easily with a fork.
Divide the fish between to tortillas and top with slaw and sliced avocado.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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