Fish Tacos with Pineapple Cilantro Yogurt Sauce (AIP, Paleo, dairy-free, refined sugar-free)

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Last Updated on March 30, 2023


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Fish tacos are one of my favorites. It’s an easy meal and fun to eat. For the soft “taco shells”, I use the Plantain Wraps  from one of my favorite healing blogs, Simple & Merry. These wraps are a staple in my home. We use them for pizza, sandwich wraps, burritos, and now… fish tacos.

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I like to serve these tacos with my AIP Coleslaw recipe and a pineapple cilantro yogurt sauce made with coconut yogurt.

Shared on Allergy-Free Thursday and Paleo AIP Recipe Roundtable.

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Fish Tacos with Pineapple Cilantro Yogurt Sauce (AIP, Paleo, dairy-free, refined sugar-free)

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  • Author: Jen/ My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 1 recipe Plantain Wraps
  • 1 recipe coleslaw
  • For Pineapple Cilantro Coconut Yogurt Sauce
  • 1 cup coconut yogurt
  • 1 cup fresh pineapple chunks
  • 1/4 cup finely chopped cilantro
  • For Fish:
  • 2 lbs. cod or mahi
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 2 teaspoons Himalayan sea salt
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Make yogurt sauce: In a mini food processor or blender, mix coconut yogurt and pineapple and puree.
  2. Pour into a bowl and stir in cilantro. Cover and refrigerate until ready to use.
  3. For Fish: Preheat oven to 375F. Line a rimmed baking sheet with parchment paper.
  4. In a small bowl, combine onion powder, garlic powder, dried dill and salt.
  5. Place fish on parchment and brush with olive oil. Sprinkle spice mixture on top of fish.
  6. Bake fish for 10 minutes. Then broil for a few minutes to brown the top. (watch carefully so parchment does not burn)