Description
These Gluten-Free Crispy Fish Tacos feature tender white fish fillets coated in a light, bubbly gluten-free batter and fried to golden perfection. Served on warm gluten-free corn tortillas and topped with fresh shredded cabbage, red onion, cilantro, and a tangy lime cream sauce, these tacos offer a deliciously crunchy texture and vibrant Mexican flavors that are perfect for a quick and satisfying meal.
Ingredients
Scale
For the Fish and Batter
- 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sparkling water (cold)
- Vegetable oil for frying (about 2 inches deep)
For Serving
- 8 small gluten-free corn tortillas
- 2 cups shredded cabbage
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 tablespoon lime juice
- Lime wedges for serving
Instructions
- Prepare the Batter: In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Slowly add the cold sparkling water while whisking until you achieve a smooth, slightly thick batter ready for frying.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat over medium-high heat until the oil reaches 350°F (175°C), which is ideal for frying crispy fish.
- Batter and Fry the Fish: Dip each piece of fish into the batter, allowing excess to drip off, then carefully place the fish into the hot oil. Fry the fish in batches for about 3 to 4 minutes per side, or until golden brown and crispy. Remove fish with a slotted spoon and drain on a paper towel-lined plate to eliminate excess oil.
- Make the Lime Cream Sauce: In a small bowl, combine the sour cream, lime juice, and a pinch of salt. Stir until smooth to create a quick, tangy sauce that complements the fried fish perfectly.
- Warm the Tortillas: Heat the gluten-free corn tortillas briefly in a dry skillet or microwave until pliable and warm for serving.
- Assemble the Tacos: Place a few pieces of crispy fish onto each warm tortilla. Top with shredded cabbage, diced red onion, chopped cilantro, and drizzle with the lime cream sauce. Serve immediately alongside lime wedges for extra zest.
Notes
- For an extra crunchy coating, double-dip the fish in the batter and fry again briefly after the first fry.
- Swap sour cream for dairy-free yogurt for a lactose-free alternative.
- Add sliced jalapeños if you prefer a spicy kick.
- Include avocado slices for an added creamy texture and flavor boost.
