Gluten Free Crispy Fish Tacos

There’s something about a good fish taco that just hits different. Crispy on the outside, tender on the inside, loaded with fresh toppings. It’s hard not to love.

This version is 100% gluten free, so if you’re avoiding gluten but still want that real crispy fried fish experience, you’re going to be very happy with this one.

The batter uses rice flour and cornstarch instead of regular wheat flour. It fries up light, golden, and super crunchy. You honestly can’t tell the difference.

For toppings, I keep it classic. A quick purple cabbage slaw, some avocado slices, and a creamy lime sauce that brings the whole taco together.

It’s a straightforward recipe that doesn’t take long to make, and the result is seriously good. Let me show you how it’s done.

Why You’ll Love This Recipe

Incredibly Crispy Without Gluten – The rice flour and sparkling water batter creates the crunchiest golden coating you will ever get on gluten free fried fish.

Restaurant-Quality Tacos at Home – These taste just like the amazing fish tacos you would order at a really good taco spot by the beach.

Every Bite Has Amazing Texture – Crispy fish paired with creamy avocado and crunchy cabbage slaw gives you the perfect mix of textures in every single bite.

The Lime Crema Ties It All Together – That simple three-ingredient sauce adds a tangy and creamy kick that makes these tacos seriously hard to stop eating.

Ingredients

For the Fish

• 1.5 lb Cod Fillets, cut into strips
• 3/4 cup Rice Flour
• 1/4 cup Cornstarch
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1 tsp Salt
• 3/4 cup Cold Sparkling Water
• Oil for frying (vegetable or avocado)

For the Slaw

• 3 cups Shredded Purple Cabbage
• 1/4 cup Fresh Cilantro, chopped
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• Pinch of Salt

For Serving

• 8 Corn Tortillas (gluten free)
• 1/2 cup Sour Cream
• 1 tbsp Lime Juice
• 1 tsp Hot Sauce
• 1 Avocado, sliced
• Lime Wedges

How to Make

Step 1

Toss the shredded purple cabbage with the cilantro, lime juice, olive oil, and a pinch of salt in a bowl. Set aside in the fridge to marinate while you prepare the fish.

Step 2

In a separate small bowl, stir together the sour cream, lime juice, and hot sauce until smooth. Set the crema aside.

Step 3

Whisk together the rice flour, cornstarch, garlic powder, smoked paprika, cumin, and salt in a large bowl. Pour in the cold sparkling water and whisk until you have a smooth, slightly thick batter.

Step 4

Heat about 2 inches of oil in a large heavy-bottomed pot or deep skillet to 375 degrees F. Pat the cod strips very dry with paper towels, then dip each strip into the batter, letting the excess drip off. Carefully lower them into the hot oil.

Fry in batches for 3 to 4 minutes per batch, turning once, until the fish is golden brown and crispy. Transfer to a wire rack.

Step 5

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred.

Step 6

Assemble the tacos by placing a couple of crispy fish strips in each warm tortilla. Top with the cabbage slaw, sliced avocado, and a drizzle of the lime crema. Serve with lime wedges on the side.

My Tips

Keep the Sparkling Water Ice Cold

The colder the sparkling water, the crispier your batter will be. Cold liquid reacts with the hot oil in a way that creates extra steam, and that steam is what gives you those light, crunchy bubbles on the outside of the fish.

Keep the sparkling water in the fridge until the moment you’re ready to mix the batter. If your kitchen is warm, you can even toss a couple of ice cubes into the bottle to keep it extra cold.

Also, don’t make the batter ahead of time. Mix it right before you start frying. The carbonation starts to fade the second you open the bottle, and flat sparkling water won’t give you the same crispy result.

Pat the Cod Strips Really Dry

This step makes or breaks the batter coating. If the fish is wet, the batter slides right off in the oil and you end up with naked fish strips and a bunch of fried batter bits floating around.

Use paper towels and press firmly on all sides of each strip. You want the surface to feel completely dry to the touch before dipping it into the batter.

Also, don’t salt the fish ahead of time. Salt draws out moisture, which is the opposite of what you want right before battering and frying.

Don’t Crowd the Pot When Frying

Fry only 3 or 4 strips at a time, depending on the size of your pot. When you add too many pieces at once, the oil temperature drops fast, and that means the batter absorbs oil instead of crisping up. You’ll get soggy, greasy fish.

After each batch, let the oil come back up to 375 degrees F before adding the next round. A clip-on thermometer is the easiest way to keep track of this. If you don’t have one, drop a tiny bit of batter into the oil. It should sizzle immediately and float to the top.

More Tasty Recipes

• Gluten Free Almond Flour Tortilla Chips
• Gluten Free Crispy Coconut Shrimp
• Gluten Free Crispy Fish & Chips
• Gluten Free Crispy Chicken Taquitos
• Gluten Free Flour-Style Tortillas

FAQ

Can I use a different fish instead of cod?

Yes, you can swap cod for other firm white fish like haddock, halibut, or mahi mahi. These hold up well in batter and won’t fall apart during frying.

Just avoid flaky or thin fish like tilapia, since it tends to break apart in the hot oil and doesn’t stay in strips as nicely.