Gluten and Dairy Free Fried Fish Tacos
These gluten free fried fish tacos are everything you want in a taco night. The fish fries up light and crisp, the slaw adds a bright tangy crunch, and the creamy avocado sauce pulls everything together. They come together in about 30 minutes and taste like something you would order at a taco stand on the beach.
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Okay – get ready for your mind to be blown with this one. These are the crispiest, most perfect fried fish tacos you’ll ever eat. They’ve been loved by multiple families, and tested in two different kitchens.
These don’t taste gluten free. I like to think that nothing I create does, however, the crispiness to this fried fish is like that made with flour – seriously. I’ve used an unsuspecting ingredient (spoiler – chickpea flour) to get these just right without the use of a gluten free flour blend. Since those typically all work differently, and most contain potato starch (and we avoid nightshades around here).
I love these tacos exactly as written, but everyone in my house eats them a little differently. My kids skip the tortillas and dip the crispy fish into their favorite sauces. I prefer corn or Siete almond flour tortillas, then pile on cilantro, and squeeze lime over the top. If I have pineapple or mango on hand, they always make their way onto my plate, because sweet fruit next to salty fried fish is unbeatable.
If you don’t cook fish often, or have never fried anything, don’t worry! I’ll show you step by step how to make these.
Why You’re Going to Love This Recipe
- Chickpea flour keeps these fried fish tacos light, crisp, and gluten and nightshade-free.
- The slaw is easy to mix and adds a nice crunch to the fish.
- The fried fish is so good it can be served on its own with the sauce as a “dipper”.
Ingredient Notes
Fish – I prefer cod or tilapia here. You can use any firm white fish. I generally use the frozen cod from ButcherBox. Just thaw it overnight beforehand.
Chickpea Flour – Don’t substitute this one. You’ll find it called chickpea flour or garbanzo bean flour. I use this one from Bob’s Red Mill.
Oil – I prefer avocado oil for frying since it’s neutral. Make sure whichever oil you use, it has a high smoke point. Refined coconut oil is neutral tasting and would also be great. Here’s an oil smoke point chart for reference.
Tortillas – Use your favorite tortillas. Corn and the Siete brand almond flour tortillas are both great!
Mayo – I use avocado mayo, but use whichever you prefer. You’re using it to mix with shredded cabbage and lime for a quick, crunchy slaw.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Fish Tacos
First you’ll make the slaw. In a mixing bowl whisk together the mayo, lime juice, salt, and pepper. Add the slaw blend and toss to combine. Cover and refrigerate until ready to use.
Next, make the avocado sauce. Mix together the mushed avocado, mayo, lime juice, garlic powder, and salt until well combined. Cover and refrigerate until ready to use.
Fry the Fish
Heat the oil in a frying pan over medium high heat about 1 inch deep. You want the oil to be about 350-360° F.
While the oil heats up, make the dredging station.
In one bowl whisk together the chick pea flour, arrowroot starch, baking powder, onion powder, garlic powder, salt, pepper, and cumin.
In a separate bowl whisk together the eggs and water until combined.
Dip a piece of fish into the flour mixture, shaking excess off. Dip into the egg mixture and then back into the flour mixture. Set on a plate and continue this process until the oil is heated and all the fish is coated.
Fry each fish for about 1-2 minutes per side until crispy golden and an internal temperature reaches 145° F.
Remove the fish to a wire cooling rack so it doesn’t get soggy. Continue frying until all the fish is cooked.
Assemble your tacos by placing a corn tortilla on a plate followed by a piece or 2 of fish. Top with the slaw and a dollop of the sauce. Squeeze some extra lime on top, if desired and a sprinkle of cilantro, if desired.
Jen’s Recipe Tips
- The fish will fry very fast because they’re small pieces so keep an eye on them as you fry them.
- I like to use a candy thermometer to keep an eye on the oil temperature. You want to make sure the oil is hot enough before frying.
Gluten Free Fish Taco Serving Suggestions
My 9 and 11 year old prefer to eat the fried fish without a taco. They dunk them in their favorite sauces as if they were fish sticks. I prefer to eat mine with the slaw, avocado sauce and lots of lime and cilantro. Sometimes I’ll throw on some red onion slices.
Fresh fruit is a great, simple side with these tacos. Pineapple, mango and any tropical fruits are delicious.
If you want a big taco night spread, serve these with your favorite chips and salsa. I prefer a green salsa and my nightshade-free salsa verde is delicious with crispy chips. These nightshade free ground beef tacos are super easy if you want to serve a whole taco spread.
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Gluten and Dairy Free Fried Fish Tacos
Ingredients
Slaw
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 pinch sea salt
- 1 pinch coarse ground pepper
- 3½ cups shredded coleslaw blend cabbage
Sauce
- 1 avocado mashed
- 2 tablespoons lime juice
- 4 tablespoons avocado mayo
- ¼ teaspoon garlic powder
- 1 pinch sea salt
Fish
- 2-3 cups neutral oil for frying (I use avocado oil)
- ¾ cup chickpea flour (also called garbanzo bean flour)
- ¼ cup arrowroot starch
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon coarse ground pepper
- ¼ teaspoon cumin
- 2 tablespoons water
- 1 pound cod or other firm white fish, cut into about 3-inch x 1½ inch pieces
For Serving
- 12 corn tortillas (you can double layer them if desired)
- lime wedges, optional
- cilantro for garnish, optional
Instructions
Slaw
- In a mixing bowl whisk together the mayo, lime juice, salt, and pepper. Add the slaw blend and toss to combine. Cover and refrigerate until ready to use.
Sauce
- Mix together the mushed avocado, mayo, lime juice, garlic powder, and salt until well combined. Cover and refrigerate until ready to use.
Fish
- Heat the oil in a frying pan over medium high heat about 1 inch deep. You are aiming to have the oil be about 350-360°F.
- While the oil heats up, make the dredging station.
- In one bowl whisk together the chick pea flour, arrowroot starch, baking powder, onion powder, garlic powder, salt, pepper, and cumin.
- In a separate bowl whisk together the eggs and water until combined.
- Dip a piece of fish into the flour mixture, shaking excess off. Dip into the egg mixture and then back into the flour mixture. Set on a plate and continue this process until the oil is heated and all the fish is coated.
- Fry each fish for about 1-2 minutes per side until crispy golden and an internal temperature reaches 145° F.
- Remove the fish to a wire cooling rack so it doesn't get soggy. Continue frying until all the fish is cooked.
- Assemble your tacos by placing a corn tortilla on a plate followed by a piece or 2 of fish. Top with the slaw and a dollop of the sauce. Squeeze some extra lime on top, if desired and a sprinkle of cilantro, if desired.
Notes
- Tilapia and cod both will work. Firm white fish works best. Red snapper would also work. Frozen fish is fine. Just thaw overnight before using.
- The fish will fry very fast because they’re small pieces so keep an eye on them as you fry them.
- I like to use shallow bowls for the dredging. Pie plates work great!
- Fried fish is best served fresh. If you have leftover fish refrigerate in an airtight container in the fridge for up to 3 days. For best reheating results, reheat in an air fryer at about 300° for 3-4 minutes.
- Store sauce and slaw separately in an airtight container in the fridge for up to 3 days. The sauce may turn a bit brown, but will still be tasty.
- Serve with pineapple for a sweeter taco.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
