Baked Anti-Inflammatory Fish Tacos (Gut-Healthy + Gluten-Free)
These baked anti-inflammatory fish tacos are fresh, flavorful, and made with turmeric-spiced cod, crisp purple cabbage, and mango salsa on gluten-free sprouted buckwheat tortillas. A gut-healthy twist on classic baked fish tacos that's nourishing, light, and easy to make.
Ingredients
- 2 lbs Cod Fillets
- Buckwheat Tortillas
Whitefish Spice Rub:
- 1 tbsp coconut sugar
- 1 tbsp paprika
- 2 tsp cumin
- 2 tsp onion powder
- 2 tsp Himalayan pink salt
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp white pepper
Toppings:
- Purple Cabbage thinly sliced
- Fresh Cilantro
- Fresh Limes
- My Fresh Mango Salsa highly recommend making this- (recipe link below)
Instructions
- Mix all the whitefish spice rub ingredients in a small bowl.
- Preheat oven to 400℉. Lightly grease a baking sheet with coconut oil.
- Pat the cod dry and coat both sides evenly with the spice rub.
- Bake the cod for 15-20 minutes, or until the fish flakes easily with a fork.
- While the cod bakes, slice cabbage, chop cilantro, and prepare mango salsa if using.
- Warm tortillas in a skillet for about 60 seconds per side.
- Flake fish and layer onto tortilla. Top with cabbage, cilantro, lime, and mango salsa.
Notes
For the best flavor, top these baked anti-inflammatory fish tacos with my fresh gut-healthy mango salsa. The sweetness and citrus bring the flavors together. Grab the full mango salsa recipe here.
