Fish Tacos

Disclaimer: If you never ever make anything else from my blog, you NEED to make these. This may be the best recipe I’ve ever created, added bonus, it’s really simple and is great the next day for leftovers!

For this recipe, the fish I use is white perch. It’s actually an invasive species found in Lake Erie, it is often fished alongside Yellow Perch. White Perch, however is a very under utilized fish because it isn’t used commercially, so it’s a very sustainable fish to eat. White Perch is also a much smaller fish, which means that it hasn’t accumulated the toxic load that other bigger fish have accumulated.

These tacos are gluten free, grain free,
Paleo, Low FODMAP (IBS friendly),
and completely delicious.

I’ve used Hemp Hearts to coat the fish and it gives the fish a crispy, super flavourful coating and they don’t get soggy, unlike traditional battered fish. The hemp hearts are an incredible source of Omega 3 and Omega 6 Fatty Acids, Omega 3 is key in glowing skin, healthy, shiny hair, and is amazing for brain health!


Fish Taco Recipe


(makes 6 tacos)

For Fish

1 pound fish, skin taken off (I use White Perch)
1 cup hemp hearts
1 teaspoon ancho powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sea salt and pepper
1 egg
1 tablespoon avocado oil

For Slaw 

1 cup shredded red cabbage
1 lime, zest and juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
sea salt and pepper


1 avocado, sliced
Tartar Sauce (optional)
Hot Sauce (optional)
Corn tortillas (I love Alba Lisa)


In a bowl, crack your egg and using a fork or whisk, scramble the egg.
In a separate bowl, combine hemp hearts, spices, and salt and pepper, stir together.

Slice your fish, after you’ve taken the skin off, into 2-3 inch pieces.

In a skillet or cast iron pan, over medium heat, heat the avocado oil, you want it to be sizzling when you put the fish in, so you need to preheat it.

Place fish pieces into the egg, then place fish into hemp heart coating. Once fish is coated in hemp heart mixture, place fish gently into pan. Let cook 2 minutes per side, or until golden on each side.

While fish is cooking, make your slaw, combine lime, oil, cumin and salt and pepper in a mason jar. Shake to emulsify. In a bowl, combine cabbage with dressing.
Heat your tortillas gently in a clean, dry pan over medium heat, just so they are pliable.

Once fish is done cooking, it’s time to assemble. Take your corn tortilla, start with avocado on the bottom, then place 1-2 pieces of fish, then top with slaw and any sauces you want.

Garnish with cilantro, if you’re feelin’ fancy!

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