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Fish Tacos for People Who Love Fish Tacos

By April 23, 2017Recipes
Reading Time: 2 minutes
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I am a sucker for fish tacos.

But I’m not really down with beer-battered anything. Or this week’s “white fish.” Or chipotle-flavored, vegetable oil-based sauces.

And so I build my own.

Fish Tacos for People Who Love Fish Tacos

This recipe is the result of that effort, and it’s Whole Life Challenge-compliant on any level that allows corn tortillas. If that’s not cool with your current plan, you can always make the fish as directed, slather it with salsa, avocado, and cabbage, and enjoy. You could also steal the cauliflower tortillas from this recipe. Consider it a 90% taco solution for the tortilla-free.

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Fish Tacos for People Who Love Fish Tacos

I am a sucker for fish tacos. But I’m not really down with beer-battered anything. Or this week’s “white fish.” Or chipotle-flavored, vegetable oil-based sauces.

Category Dinner, Lunch
Compliance Level Kickstart, Lifestyle
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Jon Gilson


  • 1 pound of Icelandic wild-caught cod
  • 2 avocados ripe
  • 3 tablespoons of grass-fed butter
  • 1 cup of red cabbage shredded
  • Your favorite compliant salsa
  • 6 gluten-free corn tortillas we like Mission Extra Thin
  • 1 tablespoon coconut oil


  1. Slice the cod into one-inch strips.
  2. Shred the cabbage to your liking.
  3. Cut avocados in half, remove pit and skin, and cut into bite-size chunks.
  4. Get out two skillets and put both on medium-high heat.

  5. Add butter to the “fish” skillet, coconut oil to the “tortilla” skillet.

  6. Immediately start frying up tortillas. You’ll need to get six of them done, so you’ll be doing this as the fish cooks. I recommend about 40 seconds per side once the skillet is up to temperature. Once done, set aside.
  7. Add the cod to the “fish” skillet. Cook until flaky, allowing some browning to occur on all sides. If all goes well, you’ll be fully cooked up by the time you finish making tortillas. If the fish is done a bit prior, just turn off the heat and leave the cod in the skillet.
  8. Put two tortillas on each plate.
  9. Add avocado, cabbage, and salsa.
  10. Add fish to each tortilla.
  11. Cover liberally in salsa and serve.

Recipe Notes

I’ve been known to hit these tacos with a dose of sriracha. It contains sugar and is totally not WLC-compliant. But let’s face it — some points are worth losing.

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Jon Gilson
Jon Gilson is a coach and writer, and the former CEO of the Whole Life Challenge.

Previously, he founded Again Faster Equipment, a functional fitness equipment company created to serve the CrossFit community. Established in 2006, Jon took the Company global in 2012, twice landing on the Inc. 500/5000 list of America’s fastest growing private companies.

From 2007 to 2013, he served as a Senior Lecturer for CrossFit, Inc., training aspiring CrossFit trainers at over 100 seminars, including engagements in Iceland, Afghanistan, Moscow, Holland, the United States, and Canada. Jon also served on the CrossFit L1 Advisory Board, helping establish policy for the organization’s training efforts from 2011 to 2013.

He’s also done stints in state government, gym management, and consulting — and currently teaches classes at CrossFit City Line.

Jon graduated from the University of New Hampshire in 2003, summa cum laude, with a B.A. in Psychology. He also holds a Graduate Certificate in Finance and Control from the Harvard Extension School, 2006, and has completed coursework in data analytics.

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