Healthy Fish Tacos Recipe
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5 from 1 vote

Fish Tacos in Cabbage Leaves Recipe

Simple fish tacos on cabbage leaves are a fresh and fast meal idea. Topped with sour cream, cilantro, garlic, avocado, and limes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Mexican
Servings: 6 servings
Calories: 643kcal
Author: Katie Wells



  • Cut the fish into strips and set aside.
  • Carefully remove the outer leaves of the cabbage to use a shells for the fish tacos. 
  • In a small bowl, beat the eggs. 
  • On a plate or in a medium size bowl, mix together the coconut and almond flours, garlic powder, pepper, salt, cumin, and chili powder.
  • Heat the coconut oil in a pan on medium heat.
  • Dredge the strips of fish in the egg, then the almond/coconut flour mixture.
  • Cook in the preheated pan of coconut oil until browned on all sides and cooked through the middle.
  • While the fish is cooking, mix together the sour cream, cilantro, and garlic.
  • Assemble tacos by filling cabbage leaves with the cooked fish, diced tomato, onion, and avocado.
  • Top with the sour cream mixture, shredded cheese, and fresh lime juice.
  • Add hot sauce if desired.
  • Enjoy!


If you are allergic to eggs, use melted butter or coconut milk for breading instead. You can also top with salsa or any other favorite toppings.


Serving: 2tacos | Calories: 643kcal | Carbohydrates: 19.9g | Protein: 62.3g | Fat: 35.1g | Saturated Fat: 20.7g | Cholesterol: 189mg | Sodium: 536mg | Fiber: 9g | Sugar: 3.4g