Searching for a delicious gluten free fried fish taco recipe? Pull up a chair. These gluten free batter fried fish tacos are just like you remember … only gluten free, of course.
I’ve found that fish lovers are in one of two camps (pun intended!), when it comes to fish tacos: they love ‘em, or they’ve never tried ‘em. I’ve experimented with many different recipes for this fresh favorite, and this recipe is by far my favorite.
Feel free to grill the fish instead, but if you want the taste of a traditional, lightly batter-fried fish taco, read on!
You have choices when it comes to this kind of batter: tempura fried (hop to the recipe here) or lightly floured (see recipe below). Either one is delicious for fish tacos, and either can be made mild or spicy, depending on your tastes.
The fish is nice and crispy when cooked and is wonderful on a salad, in a crispy corn taco shell, or of course, is like heaven on a homemade gluten free flour tortilla!
Gluten Free Fried Fish Tacos
If you're looking for the taste of a traditional lightly fried fish taco (but gluten free), this recipe is for you! Try it with my homemade tortilla recipe!
Ingredients
- 1 pound white fish (like tilapia, mahi mahi, catfish or red snapper) cut into 1 inch pieces
- 1 lime
- 1 cup gfJules™ All-Purpose Flour
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon ancho chili powder or cayenne (optional)
- High heat oil for frying (like avocado or non-GMO canola)
- 12 corn or gluten-free flour tortillas
- 2 tomatoes, chopped
- 1 avocado, diced
- Salsa of choice
- Coleslaw or shredded lettuce
- 1/2 cup chopped cilantro (optional)
- Sour cream, dairy or non-dairy (optional) – (e.g. Tofutti® or Follow Your Heart® soy sour cream)
Instructions
Cut the fresh or thawed fish into pieces and place into a large zip-top bag. Squeeze the lime into the bag with the fish, seal the bag, shake gently and set aside to marinate.
Heat enough oil in a large skillet to cover the entire skillet bottom. While that is coming to high heat (400ºF), prepare a bowl for dredging with the gfJules Flour, salt, and pepper(s) whisked together well.
Using a fork, remove fish pieces, one at a time, and dredge each through the flour mixture, coating each side well, then lay gently in the heated oil.
Cook on both sides until light brown and crispy -- approximately 3-5 minutes per side, depending on the size of the fish. Cut into a piece of fish to be sure it's cooked through (the fish should be white and opaque, not pink or translucent).
Remove and drain on a paper plate or paper towels. Keep warm by placing on a baking sheet in a 175° F oven while finishing remaining fish.
Prepare flour tortillas or wrap cooled tortillas in a towel and microwave for 20-30 seconds, until soft and warm. Add the fish and selected toppings, wrap and enjoy!
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Ok I’ve been on a cooking binge day today and these are amazing !! The best thing that happened to fish is a fish taco of course I live in San Diego…Blue corn Tortillas and REAL fish tacos never have lettuce here only cabbage…but I find pre-packaged broccoli slaw is the bomb..And i mix Black beans in the salsa…I like to cook with color makes the food fun and you eat with your eyes first….enjoy!
Ooooh Clover – sounds amazing! Anything with black beans already has my vote, but broccoli slaw?! YUM!
I tried making your pretzels using your gluten free flour and no matter what I did they would break apart when I tried to roll them into the thin logs that eventually are supposed to be shaped into the pretzel. I would roll them slowly into a log and the dough would just split and would not stay together. Are there any tricks/tips when making the pretzels??
Olivia, if the dough was breaking apart, it sounds like it was too dry. The dough should be pliable but not wet. If you find yourself in that situation again with a dough that you need to shape, either add a bit more liquid during mixing or you can spritz the dough with water while rolling it out to keep it moist! It should be fun, not frustrating, and the results should make it all worth while!
I made this recipe earlier this summer!! They were delicious. The whole family was in love with them.
Candice – fantastic! So glad y’all loved the bars! It’s a sure winner!
LOVE fish tacos, so confirming your thoughts on the two camps.
These look delish! 
xo,
Shirley
Thanks Shirley! Maybe sometime we can cook fish tacos together!
Good recipe. Wee all like fresh fish and I cook it mostly twice a week.
Thank you once again.
Sure thing, Frances – happy you can use the recipe! Enjoy!
I am sooo making these!
I’m in the love them camp! We don’t really make much fish in our house–the whole vegetarian thing–but I love how light fish tacos are compared to most tacos you can get. A little coleslaw, maybe some avocado, and squirt of lime. Perfect.