What’s not to love about tacos? They're the perfect combination of popping flavours, crunchy salads and creamy dollops of dressing, all wrapped up in a shell, ready to ooze between your fingers and drip down your arms. These tacos are full of health-promoting goodness, plus they're gluten-free and super simple to make.






Skill level

Average: 2.9 (35 votes)



  • 6 egg whites

  • ⅓ cup coconut milk

  • 4 tbsp coconut flour

  • 2 tbsp tapioca flour
  • ½ tsp baking powder

  • coconut oil, for frying


  • 250 g flathead fish fillets, or any white fish
  • ½ cup coconut flour

  • ½ tsp chilli powder

  • ½ tsp ground coriander
  • ½ tsp paprika

  • pinch salt

  • 2 eggs
  • coconut oil, for frying


  • 1 cup wombok cabbage

  • ½ red onion, finely diced

  • ½ red chilli, diced

  • ⅓ cup coriander, chopped

  • ½ avocado, cubed

  • 1 mango cheek, cubed

  • juice of 1 lime


  • ½ cup organic Greek yoghurt

  • grated rind of 1 lime

  • 1 tsp coconut sugar

  • 1 tsp fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing, combine the yoghurt, lime rind, coconut sugar and fish sauce. Set aside to let the flavours infuse.

For the tortillas, combine all ingredients in a stainless steel bowl using a whisk or a fork until the mixture is smooth. The coconut flour tends to clump so stir until all the lumps are out, the mixture should be slightly runnier than pancake batter. Heat a frypan on medium heat and generously grease with coconut oil. Add a good dollop of batter into the pan. Use the back of a spoon or ladle to spread the mixture in a circular motion and make a tortilla with a diameter of approximately 10 cm. Cook for 3-4 minutes each side, or until golden brown. Set aside in a warm spot or low oven.

Cut the fish into 10 cm lengths. Combine the coconut flour, chilli, coriander, paprika and salt in a bowl. Break the eggs into a separate bowl and whisk. Coat the fish in the egg and then the coconut flour mixture. Heat a frying pan on medium heat and grease generously with coconut oil. Fry fish in batches for approximately 3 minutes on each side, or until the batter is golden brown. Be careful not to overcook, you want your fish to stay succulent!

To make the salad, combine the cabbage, onion, chilli, coriander, avocado and mango. Toss all ingredients together in a bowl. Drizzle with lime juice.

Now, put it all together! Spoon the salad into the tacos, top with a fillet of fish, drizzle with the yoghurt dressing and, for extra tang, add another squeeze of fresh lime juice.



• I’ve chosen to make the tortillas with coconut flour, which creates a really strong tortilla that doesn't fall apart in your hands. I just can't promise no spillage, so grab your napkins or take these outside!


Recipe from The Holistic Ingredient by Amy Crawford, with photographs by Amy Crawford.