Gluten-Free Baja Fish Tacos
Dive into the bold and zesty flavors of these Gluten-Free Baja Fish Tacos, a delightful twist on the classic coastal favorite. Featuring tender white fish fillets coated in a light, crispy batter made with gluten-free flour and sparkling water, these tacos bring a perfect crunch to every bite. Served on warm corn tortillas and topped with vibrant shredded cabbage, fresh cilantro, and a tangy, spicy sauce made from sour cream or Greek yogurt and hot sauce, every element is designed to please your palate. Quick and easy to prepare, this recipe is ready in just 35 minutes, making it perfect for busy weeknights or casual gatherings. Squeeze a little fresh lime over the top for an extra pop of flavor, and you'll have a dish that's as bright and refreshing as a day at the beach. Whether you're gluten-free or just seeking a healthier taco night, these fish tacos are sure to be a hit!
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Recipe Information
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 1 cup gluten-free all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 egg
- 1 cup sparkling water
- 8 corn tortillas
- 2 cups vegetable oil (for frying)
- 2 cups shredded cabbage
- 0.5 cup fresh cilantro, chopped
- 2 lime, cut into wedges
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons hot sauce
Instructions
Cut the fish fillets into roughly 1-inch thick strips and set aside.
In a medium bowl, combine gluten-free flour, cornstarch, baking powder, salt, and black pepper.
Add the egg and sparkling water to the dry ingredients and whisk until a smooth batter forms.
Heat the vegetable oil in a large frying pan over medium-high heat.
Dip each piece of fish into the batter, ensuring it is well coated, then carefully place it into the hot oil.
Fry the fish for 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
In a small bowl, mix sour cream or Greek yogurt with hot sauce for the taco sauce.
Assemble the tacos by placing a few pieces of fish into each tortilla, then topping with shredded cabbage, a drizzle of taco sauce, and chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos right before eating.
Nutrition Facts
Calories |
6322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.2 g | 673% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 15.8 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 23.9 mcg | 119% | |
| Calcium | 631 mg | 49% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
