Description
These Gluten-Free Crispy Fish Tacos feature perfectly battered and fried white fish fillets, nestled in warm gluten-free corn tortillas, topped with a zesty cabbage slaw dressing. A delicious Mexican-American fusion dish that’s crunchy, flavorful, and safe for gluten-sensitive diets.
Ingredients
Scale
Fish and Batter
- 1 lb white fish fillets (such as cod or tilapia)
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 cup cold sparkling water
- 1 large egg
- Vegetable oil for frying
Slaw Dressing and Toppings
- 8 small gluten-free corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 teaspoon sriracha (optional)
- Fresh cilantro leaves
- Lime wedges for serving
Instructions
- Prepare the Fish: Cut the fish into strips about 1 inch wide and pat dry with paper towels to remove excess moisture for better batter adhesion.
- Make the Batter: In a mixing bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, garlic powder, and smoked paprika. In a separate bowl, beat the egg with cold sparkling water. Pour the wet ingredients into the dry and whisk until smooth.
- Heat the Oil: In a deep skillet, heat 1 to 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C) for optimal frying temperature.
- Fry the Fish: Dip each fish strip into the batter, allowing excess to drip off, and carefully place into hot oil. Fry in batches for 2–3 minutes on each side until golden brown and cooked through. Remove fish and drain on paper towels.
- Prepare the Slaw Dressing: In a bowl, whisk together mayonnaise, lime juice, honey, and sriracha to form the dressing.
- Toss the Cabbage: Add shredded cabbage to the dressing and toss until evenly coated for a tangy, creamy slaw.
- Warm the Tortillas: Heat the gluten-free corn tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos: Place a portion of slaw on each tortilla, add crispy fried fish strips, garnish with fresh cilantro leaves, and finish with a squeeze of lime juice before serving.
Notes
- For extra crunch, keep the batter cold and oil hot before frying.
- Serve with avocado slices, pickled onions, or a drizzle of dairy-free crema for added flavor.
