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Paleo Fish Tacos (Gluten-Free + Nut-Free)


These fish tacos are straight FIRE.

Literally due in part to the habanero berry salsa, but also figuratively because this combo is the bomb dot com.

Speaking of “fire” – Did I ever tell you about that time we were out to eat with friends, and a server described a dessert as “fire”…? We all looked at each other like, “So is the dessert ON fire or…?”

Que the face palm from everyone ages 12-20.

Come to find out, “fire” is now being used as a descriptor by the young kids to label anything they deem “cool as hell”, according to Urban Dictionary. I am officially old.

The recipe here was inspired by Chef Israel’s Berry Bomb Fish Tacos (original recipe here) and Chef Patty’s Blueberry Chicken Mole with Berry Habanero Salsa (original recipe here).

You may not initially think fish tacos and spicy berries work together, but these chefs know what they’re doing.

I opted to make the battered fish tacos paleo-friendly, as is the berry habanero salsa – just use your choice of shells if grain-free!

But first things first, let’s talk about the berry habanero salsa. This is not your average fruit salsa – it’s flavorful with a kick.



  • First dice the strawberries, slice the blackberries in half and then add to a bowl with the blueberries; drizzle honey over berries and stir.
  • Dice the habanero and remove the pith (the white part) and the seeds.
  • Add minced mint, basil, cilantro.
  • Finish off with lime zest and lime juice; stir again.

You can also sub jalapeños, or simply use bell peppers if you don’t want any heat at all.


I opted for a paleo friendly, nut free fish batter using tapioca flour. You could likely sub cassava, or all-purpose flour if you don’t need these fish tacos grain-free.

For the fish, I went with mahi mahi but you can use walleye or perch, cod, pretty much any mild white fish works here.



  • Tapioca flour
  • baking soda, salt, & garlic powder
  • eggs
  • vinegar
  • high heat oil for frying

The ingredients are simple, and the process is easy. Just make sure you have a deep skillet and add enough oil to the pan for the fish to fry properly, keeping the oil temperature at about 360º. Or use a deep fryer.

Once the fish has cooled on paper towel to remove excess oil, it’s time to make the tacos.



  • avocados
  • berry salsa
  • shells of choice (use grain-free if needed)
  • shredded cabbage
  • lime crema (recipe in card below)

And that’s that, my friends!

Thanks to the chefs from the California Giant Chef Invitational for inspiring me with this one!


For the full list of ingredients and instructions, check out Ashley at Fit Mitten Kitchen!

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