Fish Tacos with Jalapeño Slaw + Spicy Sunflower Seeds

I've paleo-fied everyones favourite Tuesday night feast. These dairy-free, gluten-free fish tacos are so unbelievable no one will even notice that they're healthy. 


Fish Ingredients: 

Slaw Ingredients:

Spicy Sunflower Seeds: 

Additional Toppings: 


Fish Instructions: 

Beat the egg in a small bowl and brush over fish to make the coconut flour spice mixture stick. Alternatively, if you're off eggs like I am just spray the filets with avocado oil. Mix the coconut flour with the spices in a large shallow dish and dip the prepared fish filets into the coconut flour mixture until well coated. Heat the oil in a large cast iron skillet and add the fish filets to the hot skillet, cooking for 5 minutes on each side. It's okay if the fish falls apart in this process and it will need to be broken up anyway to fit in your tortilla shells. Remove the fish from the heat and pile onto warmed tortillas. Our favourites are the grain-free cassava tortillas from Siete.

Slaw instructions: 

Mix all of the ingredients except for the jalapeño and cabbage in a small bowl. Pour mixed sauce over shredded cabbage and mix well to coat the cabbage. Let sit for 1 hour to let flavours settle.

Spicy Sunflower Seed Instructions: 

Combine the seeds, spices, sugar and oil in a mixing bowl and toss until well incorporated. Cook the seed mixture on a skillet over medium high heat stirring frequently. The seeds are ready when the sugar or monk fruit sugar is melted and the seeds are slightly browned. Remove from heat and let cool before serving. These will keep for up to 2 weeks in an air-tight container.

To assemble the fish tacos warm the tortillas in an oven (can be placed directly on the oven rack) and pile with fish and slaw. Top with spicy sunflower seeds and all of your favourite taco fixins.

Recipe by This Doctors Kitchen at