Gluten-Free Fried Fish Tacos
Crispy, golden perfection meets a vibrant tangy crunch in these Gluten-Free Fried Fish Tacos, a coastal-inspired delight that's perfect for taco night! Featuring tender white fish fillets coated in a light, airy batter made with gluten-free flour and sparkling water, these tacos are fried to a perfect crunch. Nestled in warm corn tortillas, the fish is paired with a refreshing cabbage slaw and a zesty homemade spicy tartar sauce made with mayo, pickle relish, and a touch of hot sauce. Ready in just 40 minutes, this recipe is ideal for anyone seeking a gluten-free twist on a seafood favorite. Serve with lime wedges for an extra burst of flavor and enjoy a dish that's as satisfying as it is irresistible!
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Recipe Information
Ingredients
- 12 Gluten-free corn tortillas
- 1 pound White fish fillets (such as cod or tilapia)
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 1.25 cups Sparkling water
- 4 cups Vegetable oil, for frying
- 2 cups Shredded cabbage
- 1 Carrot, julienned
- 0.25 cup Cilantro, chopped
- 1 Lime, juiced
- 0.5 cup Mayonnaise
- 2 tablespoons Pickle relish
- 1 teaspoon Hot sauce
Instructions
Cut the fish into approximately 1-inch by 3-inch strips. Pat dry with paper towels and set aside.
In a large mixing bowl, combine gluten-free flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cayenne pepper.
Pour the sparkling water into the dry ingredients and whisk until a smooth batter forms. Set aside.
In a large heavy-bottomed pot or deep fryer, pour vegetable oil for frying. Heat to approximately 350°F (175°C).
While the oil is heating, prepare the slaw by combining the shredded cabbage, julienned carrot, chopped cilantro, and lime juice in a medium bowl. Season with salt to taste and toss well.
For the sauce, mix mayonnaise, pickle relish, and hot sauce in a small bowl until well combined.
When the oil is hot, dip each piece of fish into the batter, allowing any excess to drip off, then gently place it into the hot oil. Fry in batches until golden brown and cooked through, about 3-4 minutes per side.
Use a slotted spoon to remove the fish from the oil and transfer to a paper towel-lined plate to drain excess oil.
Warm the gluten-free corn tortillas in a skillet or in the microwave until pliable.
To assemble the tacos, place a piece of fried fish in a warm tortilla, top with cabbage slaw, and drizzle with the spicy tartar sauce.
Serve immediately with lime wedges on the side for extra zest.
Nutrition Facts
Calories |
11854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1065.9 g | 1367% | |
| Saturated Fat | 148.5 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 497.0 g | 181% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 31.3 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 737 mg | 57% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2867 mg | 61% | |
*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.
