If you’re fishing for compliments, these gluten-free crispy fish tacos will certainly help you reel them in! Great for a crowd, everyone can build their own tasty tacos.

Serves 5
Total time: 30 minutes


  • 1 pound wild cod, cut into strips
  • 1 egg, beaten
  • 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • Olive oil, optional
  • 10 paleo, gluten-free tortillas
  • Organic or vegan ranch dressing
  • 1/2 cup shredded cabbage
  • 1/2 red onion, thinly sliced
  • 2 avocados, sliced
  • Fresh cilantro


  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
  2. Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
  3. Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
  4. Bake for 15 minutes or until the fish is flaky.
  5. Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro, and a drizzle of your favorite dressing.