Fish Taco Balls over Pico De Gallo Slaw (paleo + Whole30)

It’s fiesta time with these fish taco balls over pico de gallo slaw. This reinvented fish taco recipe is paleo and Whole30 compliant, served over a base of pico-inspired shredded cabbage. A healthy, protein-packed, grain free way to jazz up dinnertime.

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If you haven’t tried fish tacos, just stop reading, find one, and shove it in your mouth immediately. I don’t care if you live in the middle of Canada, a small town in West Virginia, or some random village in the rainforest, just do it. I love fish tacos as much as I love sleeping in, but lucky (or unlucky) for me, I experience fish tacos WAY more than sleeping in these days.

What’s just a good as tacos? Meatballs (duh). Don’t even act like you don’t agree. I’m pretty sure I read it in the Bible (or maybe somewhere on Facebook).

Combine a fish taco AND a meatball? MIND.BLOWN. It’s like a day of sleeping in as late as you want, then sitting front row of the US vs Canada winter Olympics hockey game, then jetting off to the rainforest for a stay in an exotic/totally commercialized bungalow, then heading to West Virginia. Wait, scratch the West Virginia part.

KIDDING! Come on WV’ers, I’m just messin’ with you. Being from North Dakota, I sort feel like it’s my right to make fun of small states. All in good jest 😉 I’m sure you have more going on than ND anyway. Just kidding ND’ers. Ok, moving on before I get hate mail and death threats…

Back to these fish taco balls over pico de gallo slaw – this meal is EVERYTHING. I love me a good fish taco, but this dish is just fun, and incorporates all of my favorite ingredients found in traditional fish tacos. We’ve got cod, a DIY taco spice blend, cilantro, lime, shredded cabbage, then of course the tomato, jalapeño, and red onion. Drool alert. My kids gobbled them up – having zero clue what they heck they were eating, but liking it nonetheless. And I’m ok with that. Like, really (really) ok with that.

If you can blend up a few filets of fish, add some spices with lime juice and zest, form into balls, then fry ’em up, you’re fully capable to throw down these fish taco balls over pico de gallo slaw like a pro.

This recipe is a must try as the weather starts to warm up and you’ve got tacos and margaritas on the brain (confession: a year-round occurrence for me). Be sure to pair these fish taco balls over pico de gallo slaw with a cool, sweet dessert like these Paleo Key Lime Pie Balls, Creme De Menthe Avocado Fudgsicles, No Bake Paleo Chocolate Mango Bars, or this No Bake Paleo Fruit Pizza.

Fish Taco Balls over Pico De Gallo Slaw

★★★★★

5 from 1 reviews

Paleo and Whole30 compliant Fish Taco Balls over Pico De Gallo Slaw combines the best of worth worlds – fish tacos and meatballs! A simple dinner that’s easy to make, and bursting with fresh flavor. Family approved.

• Author: Physical Kitchness
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12-14 balls 1x

Scale 1x2x3x

Ingredients

Fish Taco Balls

• 2 pounds cod
• 2 egg whites
• 1 lime, juiced
• 1/4 cup almond flour
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons lime zest
• dash of cayenne (optional)
• 1 tablespoon coconut oil

Pico De Gallo Slaw

• 4 cups finely sliced cabbage
• 1 large heirloom tomato, diced
• 1 large jalapeno, seeded and finely diced
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• salt to taste

Instructions

1. Cut the cod filets into 2″ cubes, then place into a blender or food processor
2. Add the egg whites, lime juice, and almond flour. Blend or process until the fish is broken down into a thick paste (this should only take 30 seconds or so). Scrape down the sides of the blender or food processor if necessary
3. Scoop the fish paste out of the blender and into a large bowl. Add the fresh cilantro, salt, chili powder, cumin, cayenne (if desired), and lime zest. Mix until well combined then form into balls (each ball roughly 1 1/2 tablespoons
4. Heat the coconut oil in a large pan over medium-high heat. Once the oil is hot, place the fish balls into the pan
5. Sear for 2 minutes, then use kitchen tongs to gently turn each ball to sear on the opposite side for another 2 minutes
6. Turn the heat down to medium and continue flipping the balls, 1 minute per side until all sides have cooked. From start to finish, this should take roughly 10-12 minutes total
7. Combine the shredded cabbage, diced tomato, diced jalapeño, red onion, fresh cilantro, and lime juice. Mix well and serve as a base for the fish taco balls

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