Crispy Gluten-Free Fish Tacos Recipe – Gluten-Free Palate (2024)

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/ Last Modified On September 17, 2023

Who doesn’t love crispy gluten-free fish tacos? It’s one of those meals kids and adults enjoy, making them a perfect part of your dinner rotation.

My favorite taco is a crispy fish or Baja taco. Typically the fish is coated in a flour-based batter and deep-fried. The fried fish is folded into a tortilla with cabbage slaw and a creamy Baja sauce, a mixture of sour cream, mayo, and chipotle peppers. The good news is this version is simpler, with the fish coated in ground coconut and crisped in the oven. It’s topped with a sweet hot mango slaw and a quick and easy Baja sauce. The slaw and sauce can be made to assemble the tacos on a work night quickly.

Fortunately, there is an abundance of gluten-free tortillas in the market. Corn tortillas may or may not be gluten-free; read the small print to ensure they aren’t combined with wheat or other flour. And if you’re motivated, there are two gluten-free tortilla recipes!

• Easy Homemade Gluten-Free Tortilla Recipe
• Easy Gluten-Free Corn Tortillas Recipe

Ingredients inGluten-Free Fish Tacos

Makes 8 Tacos
Serves 4

For the Fish

• 1 lb firm-fleshed white fish, cut into strips, about 2”by3”
• 2 eggs, beaten
• 2 cups coconut flakes
• 2 tablespoons gluten-free flour
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ½ cup vegetable oil

For the Sweet, Hot Mango Slaw

• 1 ripe mango, cut into ½” pieces
• 8 oz shredded cabbage or slaw mix
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon red chili flakes
• 1 jalapeno, seeded, thinly sliced (optional)
• 2 tablespoons chopped cilantro

For the Sauce

• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 teaspoon lime juice
• ½ teaspoon chipotle powder (or more if you like it spicy)

8 gluten-free tortillas

How To Make Gluten-Free Fish Tacos

To Cook the Fish

1. Heat the oven to 400F
2. Place the beaten eggs in a flat bowl.
3. Place the flaked coconut and gluten-free flour in a food processor or blender and process until it's a powder with some bits of coconut.
4. Add the garlic powder, onion powder, and salt and mix well.
5. Place in a flat dish (a pie plate works well).
6. Pour the oil into a rimmed cookie sheet.
7. Dip each piece of fish first in the egg mixture and then press into the coating mixture.
8. Place the fish in a single layer onto the oiled cookie sheet.
9. Once all the fish pieces have been breaded, turn each piece over so that both sides are coated in the oil.
10. Place in the oven and cook until the fish is cooked through, crispy, and lightly browned, about 10 minutes.
11. Keep warm until you assemble the tacos.

To Prepare the Slaw

Place the mango, cabbage, olive oil, cider vinegar, salt, chili flakes, optional jalapeno, and cilantro in a bowl and mix well. Set aside until needed. This can be made the day before and stored in the refrigerator overnight.

To Prepare the Sauce

Combine the sour cream, mayonnaise, lime juice, and chipotle powder in a small bowl and whisk until smooth. This can be made several days ahead and stored in the refrigerator.

To Assemble

Heat each tortilla over a griddle (or large frying pan) over high heat on both sides until the tortilla is heated through and soft.

Quickly place 2 pieces of fish on one half of the tortilla. Top with some of the slaw and a dollop of sauce. Fold the tortilla in half and serve immediately.

Chef’s Notes

• If you can find toasted coconut flakes, they are great in this dish.
• If the mango isn’t too sweet, add a pinch of sugar to the slaw.
• You add jalapeno or increase the chipotle powder if you want spicier tacos.
• I like Rise & Puff Gluten-Free tortillas because they don’t break when folded.
• For ease of assembly, it’s best to have the slaw and sauce made ahead. The tortillas can be heated, wrapped in foil, and kept in the oven until needed.
• Once the fish has been cooked, the gluten-free fish tacos can be quickly assembled.

About Dorothy Calimeris

Dorothy Calimeris is a food writer, blogger, and recipe developer. She is the author of five cookbooks, including The Anti-Inflammatory Diet & Action Plan, and The Good Life! Mediterranean Diet Cookbook. She has a passion for creating recipes that use whole real foods in ways that are quick, easily accessible, and don’t sacrifice flavor. Visit her at DorothyEats.com.

Other Recipes You Can Try

• Gluten-Free Tacos
• Gluten-Free Nachos
• Gluten-Free Fish And Chips
• Gluten-Free Fish Sticks

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