Description
These Gluten-Free Crispy Fish Tacos feature tender white fish fillets coated in a flavorful gluten-free batter and fried to golden perfection. Served on warm gluten-free corn tortillas with crunchy cabbage, fresh cilantro, and a tangy lime-mayo sauce, this Mexican-inspired dish is both delicious and safe for gluten-sensitive diners.
Ingredients
Scale
Fish and Coating
- 1 pound white fish fillets such as cod or tilapia, cut into strips
- 3/4 cup gluten-free all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup gluten-free breadcrumbs or crushed gluten-free cornflakes
- Vegetable oil for frying
Tacos and Toppings
- 8 small gluten-free corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
Sauce
- 1/2 cup gluten-free mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
Instructions
- Prepare the Fish: Pat the fish strips dry with paper towels to remove excess moisture. This ensures the coating sticks better and results in crispier fried fish.
- Make the Coating Mixtures: In a shallow bowl, combine the gluten-free all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl, beat the egg until smooth. Place gluten-free breadcrumbs or crushed cornflakes in a third bowl.
- Coat the Fish: Dip each fish strip first into the flour-spice mixture, fully coating it. Then dip into the beaten egg, and finally coat with the gluten-free breadcrumbs, pressing gently to help them adhere evenly.
- Fry the Fish: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the fish in batches for 3–4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan to maintain oil temperature. Transfer fried fish to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce: In a small bowl, whisk together the gluten-free mayonnaise, lime juice, honey, and salt until well combined. This sauce adds a tangy, slightly sweet flavor to the tacos.
- Warm the Tortillas: Heat the gluten-free corn tortillas on a dry skillet or directly over a low flame until soft and pliable, about 30 seconds per side.
- Assemble the Tacos: Place a few pieces of crispy fish in each warm tortilla. Top with a generous amount of shredded cabbage, drizzle with the prepared lime-mayo sauce, and sprinkle with fresh cilantro.
- Serve Immediately: Enjoy your gluten-free crispy fish tacos while the fish is still hot and the tortillas warm for the best texture and flavor.
Notes
- For a lighter version, bake the fish at 425°F (220°C) for 15–18 minutes, flipping halfway through instead of frying.
- Add sliced avocado or your favorite gluten-free hot sauce to customize the tacos further.
- Ensure all packaged ingredients, especially the flour, breadcrumbs, and mayonnaise, are certified gluten-free to avoid cross-contamination.
- Use firm white fish fillets for best texture and flavor.
