Description
Enjoy these Gluten-Free Crispy Fish Tacos featuring tender white fish strips coated in a flavorful gluten-free cornmeal crust. Perfectly fried to a golden crisp, these tacos are assembled with crunchy cabbage, fresh cilantro, and a sprinkle of queso fresco, making a delicious and satisfying meal ideal for taco night or any casual dining occasion.
Ingredients
Scale
Fish and Coating
- 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized strips
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup gluten-free cornmeal
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Oil for frying (such as avocado or vegetable oil)
Taco Assembly
- 8 small gluten-free corn tortillas
- 1 cup shredded cabbage or slaw mix
- 1/4 cup chopped cilantro
- 1/4 cup crumbled queso fresco or dairy-free alternative
- Lime wedges for serving
Instructions
- Prepare Coating: In a shallow bowl, combine the gluten-free flour, cornmeal, garlic powder, smoked paprika, salt, and black pepper. Stir to blend all the dry ingredients evenly.
- Beat Eggs: In a separate bowl, beat the two large eggs thoroughly until smooth and uniform.
- Coat Fish: Dip each piece of cut white fish into the beaten eggs, allowing any excess to drip off, then dredge the fish in the flour-cornmeal mixture. Press lightly to ensure an even coating that will crispen when fried.
- Heat Oil: Pour about 1/2 inch of oil into a skillet and heat over medium-high heat until shimmering and hot but not smoking, ideal for frying.
- Fry Fish: Fry the coated fish strips in batches to avoid overcrowding the pan. Cook each side for about 2 to 3 minutes until the fish is golden brown, crispy, and cooked through. Use tongs to carefully flip each piece.
- Drain Excess Oil: Transfer the fried fish to a paper towel-lined plate to absorb any excess oil, keeping the coating crisp and not greasy.
- Warm Tortillas: Heat the gluten-free corn tortillas in a dry skillet or microwave until soft and pliable, ready for assembling tacos.
- Assemble Tacos: Place a few pieces of crispy fish on each warm tortilla, top with shredded cabbage, chopped cilantro, and a sprinkle of crumbled queso fresco or dairy-free alternative for flavor and texture.
- Serve: Serve the tacos immediately with lime wedges on the side to squeeze over for a fresh, tangy finish that brightens each bite.
Notes
- For extra crunch, double-coat the fish by repeating the egg dipping and flour-cornmeal dredging steps before frying.
- Serve with a drizzle of chipotle mayo or avocado crema for added flavor dimension.
- To make this dish dairy-free, omit the queso fresco or use a plant-based cheese substitute.
- Ensure the oil temperature remains consistent while frying to prevent soggy or greasy fish.
- Gluten-free tortillas are essential to keep the dish fully gluten-free.
