After returning from Alaska, I’ve been craving fresh fish. When I found myself in the next town over from where I live, I decided to stop by a fish shop that I love (Pelly’s in Carlsbad, CA) and pick up a mixed seafood salad for lunch. Of course I couldn’t help myself and had to grab some Alaskan Halibut on the way out. I wasn’t sure what I was going to make with it at the time, but then it hit me. Fish tacos, of course.

I had just finished perfecting a cassava flour tortilla recipe so it seemed only appropriate that I should grill up some of this tasty, flaky fish and pair it with fresh, seasonal ingredients along with a creamy dairy-free avocado aioli made with Primal Kitchen mayo.

This recipe may look like it has a ton of ingredients, but I promise it’s not difficult to prepare at all. It’s mostly just making tortillas and throwing garnishes on top of tacos. So worth it!







a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Course avocado aioli, avocado recipe, cassava flour tortillas, dairy free, easy paleo recipe, gluten free, grain free, grain free tortillas, halibut fish tacos, halibut recipe, halibut tacos, health coach, paleo avocado recipe, paleo fish tacos, paleo tacos, whole30, yuca dough, yuca tortillas



  • cup cassava flour
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • ¼ cup coconut milk
  • ¼ cup water

Taco Filling and toppings:

  • ¾  pound fresh Alaskan Halibut, cut thick
  • 1 tablespoon extra virgin olive oil
  • salt and white pepper, to taste
  • 1 batch two-minute pico de gallo
  • ½ cup red cabbage, shredded
  • 1 jalapeno, seeded and finely chopped
  • cilantro and freshly squeezed lime for garnish, optional


  • Combine all aioli ingredients in a bowl until mostly combined. Use a hand mixer or immersion blender and blend until well combined. Set aside.
  • In a bowl, combine all tortilla ingredients until the batter starts to resemble dough. If it's too dry, add a bit of water. If it's too wet, add a bit more flour. It should be just sticky enough to stay together but not so much that it sticks to your fingers.
  • Break dough into evenly sized 6 balls.
  • Use a rolling pin to roll out dough between two pieces of unbleached parchment paper. (If you have a tortilla press, feel free to use that instead!)
  • Heat a pan to medium high. When warm, place tortilla gently onto the pan and cook until bubbles appear and the bottom of the tortilla starts to brown.
  • Once slightly browned, flip it and wait for the second side to brown - about 2 minutes.
  • Place all tortillas aside. If the tortillas seem dry, please a damp paper towel over the resting tortillas.
  • Allow fish to come to room temperature and coat with olive oil and salt and pepper.
  • Heat your grill on high and place your halibut on the grill.
  • Leave your grill top open and cook your first side until lightly browned. If it sticks, it's not ready!
  • Flip and cook the other side for 6-7 minutes or until flaky and moist.
  • Set fish aside and flake apart.
  • Place fish, cabbage, pico de gallo, jalapeño,  aioli,, lime and cilantro in your taco shell and eat while the fish is till warm.


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