Description
These Gluten-Free Crispy Fish Tacos are a delicious twist on a classic favorite, featuring tender white fish fillets coated in a light, crispy gluten-free batter and topped with a zesty cabbage slaw. Perfectly seasoned and fried to golden perfection, they make an ideal main course for a flavorful Mexican-American meal that is both satisfying and gluten-free.
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 garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold sparkling water
- 1 large egg
- Oil for frying
Slaw and Toppings
- 8 small gluten-free corn tortillas
- 2 cups shredded 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: Pat the fish dry and cut it into strips about 1 inch wide to ensure even cooking and easy handling during frying.
- Make the Dry Batter Mix: In a bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper until well combined and free of lumps.
- Mix Wet Ingredients: In a separate bowl, whisk the large egg with the cold sparkling water, which helps to create a light and crispy batter texture.
- Combine Batter: Pour the wet mixture into the dry ingredients and stir gently until a smooth batter forms, avoiding overmixing to keep the batter light.
- Heat Oil: Heat about 1 inch of oil in a deep skillet over medium-high heat until it reaches 350°F (175°C) for optimal frying temperature.
- Batter and Fry Fish: Dip each fish strip into the batter, allowing excess batter to drip off, then carefully place them into the hot oil. Fry each side for 2–3 minutes until the fish is golden brown and crispy.
- Drain Fish: Remove the fried fish strips with a slotted spoon and drain on paper towels to remove excess oil and maintain crispiness.
- Make the Slaw Dressing: In a small bowl, whisk together mayonnaise, lime juice, honey, and sriracha until smooth to create a tangy and slightly spicy dressing.
- Toss Slaw: Combine the shredded cabbage with the prepared dressing, mixing well to coat evenly.
- Warm Tortillas: Heat the gluten-free corn tortillas in a dry skillet over medium heat or briefly in the microwave until pliable and warm.
- Assemble Tacos: On each tortilla, place a layer of the dressed slaw, top with crispy fried fish, garnish with fresh cilantro leaves, and serve with lime wedges for an extra burst of fresh flavor.
Notes
- Keep the batter cold and fry in small batches for maximum crispiness and to maintain oil temperature.
- Serve with avocado slices or a dairy-free crema to add richness and creaminess to the tacos.
- Ensure oil temperature is maintained at 350°F for crispy and properly cooked fish.
- Use fresh fish for best flavor and texture.
