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–+ servings

Gluten Free Crispy Fish Tacos

These gluten free fish tacos deliver perfectly golden, crispy results every single time. A must-try for your next taco night!
Gluten Free Crispy Fish Tacos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 354 kcal
Print Recipe Pin Recipe

Equipment

  • deep-fry thermometer
  • wire rack

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
  • 1 pinch 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

Instructions
 

  • 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.
  • In a separate small bowl, stir together the sour cream, lime juice, and hot sauce until smooth. Set the crema aside.
  • 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.
  • 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.
  • Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred.
  • 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.

Nutrition

Serving: 1servingCalories: 354kcalCarbohydrates: 35gProtein: 22gFat: 14g
Keyword crispy fish, fish tacos, gluten-free, tacos
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