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.
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
Serving: 1 taco | Calories: 573kcal | Carbohydrates: 23g | Protein: 11g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Cholesterol: 16mg | Sodium: 358mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg