Spicy Tilapia Baja Tacos with Lime Slaw and Avocado Cilantro Sauce

Last Updated on April 30, 2025

I am pleased as punch to have my friend, Trina from Paleo Newbie guest posting on my site today.  Before we get in the lovely details please take a second and visit her site.  Seriously, just click the link and see what other amazing recipes she shares on her site. Now that you’ve done that, enjoy the bit of deliciousness she has cooked up today for you!

I am so excited to do this guest post for Kelly. Why? She’s one of the most supportive and kind food bloggers out there, and for me that’s a big deal. Plus she has a cookbook coming out this Fall that I can’t wait to get my hands on!

So the pressure was on to create something great to share with you all. I can honestly say, this new recipe is one of my favorites.

If you’ve ever visited one of the more popular coastal cities in Mexico, you’ve probably noticed all the curbside vendors selling street tacos near the beach. They’re made with fresh-caught fish grilled on the spot and handed to you sizzling hot with a squirt of spicy sauce. Grab a cold drink and you’ve got my version of the perfect beachside meal. Especially if you’re also taking in a spectacular view of the ocean!

That was my inspiration for this recipe. A simple and delicious gluten-free and paleo fish taco you can enjoy at home. Even those who aren’t big fans of seafood will no doubt love this one.

These tacos are made with a very mild white fish – tilapia. Most supermarkets carry it, it’s inexpensive, and doesn’t have that “fishy” taste some people don’t care for. It only takes a few minutes to grill – outdoors or using an electric countertop grill indoors.

I added a crunchy lime slaw and perky avocado-lime sauce for extra texture and flavor. And wrapped it all up in one of our easy-to-make skillet tortillas – also of course paleo and gluten-free.

Try out our tasty Baja  tacos. They’re super simple. Save yourself some prep time and whip up a batch of the easy-to-make tortillas the day before.

My husband and I scarfed these bad boys down in just minutes!  They were awesome!  And the best part? You’ll have a few recipes you can use over and over again. The fish, the tortillas and the sauce!

Thank you for checking out this recipe, and thanks again to Kelly for allowing me to share it with all of you.

Spicy Tilapia Baja Tacos with Lime Slaw and Avocado Cilantro Sauce

Servings: 4 -6

Author: Trina @ Paleo Newbie

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Ingredients

Fish & Spices

• 3/4 lb of tilapia filets
• 1 1/2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/4 tsp cayenne
• 2 tbs olive oil
• 1 tbs lime juice
• 1 tsp honey

Slaw Mix

• cups • Pre-packaged mix of cole slaw –or– shred about 3 of mixed raw cabbage with a handful of shredded carrots
• 1/4 cup of fresh chopped cilantro leaves only
• tbs Juice of 1 lime mixed with 2 of olive oil
• Salt to taste

Avocado Cilantro Sauce (can be made the day before)

• 1 ripe medium avocado pitted
• 1/4 cup of freshly squeezed lime juice
• 1/4 cup of fresh cilantro chopped, leaves only
• 1/2 of a jalapeno pepper seeds removed and chopped
• 2 tbs olive oil
• 1 tsp chipotle powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt to taste
• cup About 1/4 of water to thin out the sauce if necessary

Tortillas (can be made the day before)

• Link to tortilla recipe and instructions:

Instructions

Avocado Cilantro Sauce

1. Add sauce ingredients to food processor or blender (except the water and salt)
2. Blend until combined
3. Add water to achieve desired consistency and salt to taste
4. Place in container and store in refrigerator until ready to serve

Slaw Mix

1. In a small bowl whisk together the lime juice and olive oil
2. In a separate medium bowl add the slaw mix and cilantro
3. Pour lime mixture over slaw mix, toss, and salt to taste
4. Place in refrigerator until ready to serve

Fish & Spices

1. Preheat outdoor grill or indoor electric grill to medium heat
2. In a small bowl, whisk together olive oil, lime and honey – drizzle on both sides of the fish
3. Next mix all dry spices together in a small bowl and sprinkle evenly on both sides of the fish
4. Drizzle just a little olive oil on each side of the fish just before grilling
5. Grill tilapia fillets about 3-4 minutes each side until done – avoid overcooking
6. Spread a little of the Avocado Cilantro Sauce inside each pre-cooked tortilla, add fish, top with slaw, and add extra sauce if desired
7. Enjoy!

 Trina has always loved to cook – especially gourmet Italian dishes. Over a year ago she gave up the pasta and panini for the paleo lifestyle and began sharing her unique paleo and gluten-free recipes on her blog, Paleo Newbie. Since going paleo, Trina says she has more energy to get through her long workdays, enjoys a healthier digestive system, and her allergies have practically disappeared. You can follow Trina’s latest adventures inside the caveman’s culinary world at PaleoNewbie.com. You can follow her on Facebook, Pinterest and Twitter.