Description
These Gluten-Free Crispy Fish Tacos feature tender white fish fillets coated in a flavorful gluten-free breadcrumb crust, pan-fried to golden perfection and finished in the oven for extra crispiness. Served on warm gluten-free corn tortillas with shredded cabbage, a tangy lime crema, and fresh cilantro, they make a deliciously crunchy and healthy Mexican-inspired meal.
Ingredients
Scale
Fish and Coating
- 1 pound white fish fillets (such as cod or tilapia), cut into 4-inch pieces
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup milk or dairy-free alternative
- 1 cup gluten-free panko breadcrumbs
- 2 tablespoons olive oil or avocado oil
Toppings and Assembly
- 8 small gluten-free corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon hot sauce (optional)
- Lime wedges for serving
Instructions
- Prepare the coating mixtures: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a shallow bowl, combine gluten-free flour, paprika, garlic powder, salt, and black pepper. In a second bowl, whisk together the egg and milk. In a third bowl, place the gluten-free panko breadcrumbs.
- Coat the fish: Dredge each piece of fish first in the flour mixture, shaking off excess, then dip it into the egg mixture, and finally coat thoroughly with the panko breadcrumbs to ensure a crispy crust.
- Fry the fish: Heat olive oil in a large skillet over medium heat. Fry the fish pieces for 3-4 minutes on each side until they develop a golden, crispy exterior. Use care when flipping to maintain the coating intact.
- Bake the fish: Transfer the fried fish pieces onto the prepared baking sheet and bake in the preheated oven for an additional 5 minutes. This step ensures the fish is fully cooked through and maintains extra crispiness.
- Warm the tortillas: While the fish bakes, warm the gluten-free corn tortillas in a dry skillet over medium heat or briefly in the oven until pliable and slightly toasted.
- Make the lime crema: In a small bowl, combine sour cream, lime juice, and hot sauce (if using), mixing until smooth to create a tangy and slightly spicy sauce.
- Assemble the tacos: Place shredded cabbage evenly on each warmed tortilla, top with a crispy fish piece, drizzle generously with the lime crema, and garnish with chopped fresh cilantro.
- Serve: Serve the tacos immediately with lime wedges on the side for extra brightness and flavor enhancement.
Notes
- For an extra crunchy texture, double-coat the fish by repeating the flour, egg, and breadcrumb steps.
- Add avocado slices or pickled red onions as additional toppings to customize flavor and texture.
- Use a mild white fish like cod or tilapia for best results; shrimp can be substituted for a different protein option.
- Ensure the oil is hot enough before frying to prevent soggy coating but not so hot that it burns.
