Fish tacos were never a thing living on the East Coast, and I first tried them years ago in San Diego during a visit. They’ve always interested me, and so one day at the store I picked up some random fish that I felt would be good for it since it was on sale, and made up this recipe and it actually turned out really good! So yay for us!
Gluten-Free Fish Tacos
Prep Time: 10 mins
Cook Time: 15-20 mins
Serves 4-6
Ingredients:
1 lb mild fish, such as turbot
1 cup gluten free flour (I used Bob’s Red Mill 1-1 baking flour)
1 large egg
About 1 cup shredded red cabbage
Juice of 1/2 large lime
Salt (1/4 tsp plus another 1/4 tsp or so)
3 tbsp mayo
3-4 tbsp sriracha sauce (depending on how spicy you like it)
Cilantro for garnish
Corn tortillas (about 12)
Olive oil 2-3 tbsps to coat bottom of pan
Spray coconut oil for corn tortillas
Instructions:
Slice cabbage into thin strips, add them to a bowl, and squeeze the lime over and add sea salt (1/4 tsp), and let it sit to marinade while cooking (about 10-15 mins).
To make the sriracho aioli, mix the mayonnaise and sriracha and set aside.
Cut fish into cubes (you will need to make sure you don’t use a super flaky or thin fish; turbot is what I used, but halibut or cod would also work well). In one bowl, add gluten free flour plus 1/4 tsp or so of salt. In another bowl, beat the egg. Add 2-3 tbsp of olive oil to a frying pan to get it ready for the fish, and set the heat to medium and allow the oil to warm up. Have a plate ready, lined with paper towels, for the fish after they are done cooking.
Coat each piece of fish in the gluten free flour mix. Then place the coated fish into the beaten egg mixture, then back into the flour mixture for extra coating. Then place fish in a frying pan, a few at a time. You don’t want to overcrowd so that they will get nice and crispy. Flip over after 2-3 minutes. Put on paper towel to soak up oil. It will take 2-3 batches to cook all of the fish.
In a separate pan, spray with cooking spray (I use coconut oil, but spray olive oil or avocado oil are also good choices). Add a corn tortilla, heating through, and flipping over (about 20-30 seconds per side, usually). Heat up all of the tortillas. In each tortilla, add fish, cabbage, aioli and cilantro. You can add a squeeze of lime for a little extra freshness. Enjoy!
My kids even liked these, though we generally left out the cabbage and cilantro for them (while they do eat many healthy things, they sometimes get picky). If your kids are picky, you can add whatever toppings you’d like!
P.S. Total disclosure…adding more of the aioli than I’ve shown for photography purposes really makes this dish!! 😉
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