Gluten-Free Fried Fish Tacos

Crispy, flavorful, and entirely gluten-free, these Gluten-Free Fried Fish Tacos deliver a satisfying crunch wrapped in warm corn tortillas. Light and flaky cod or tilapia fillets are coated with a perfectly seasoned gluten-free batter made with sparkling water for an irresistibly airy texture. Paired with a fresh, zesty slaw of shredded cabbage, julienned carrots, and lime, and drizzled with a spicy tartar sauce infused with hot sauce and pickle relish, these tacos are a vibrant blend of textures and bold flavors. Perfect for a quick weeknight meal or a lively taco night, these tacos are fried to golden perfection and served with a tangy twist of fresh lime. Discover how to make this crowd-pleasing dish that’s sure to impress without any compromise on dietary restrictions!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the fish into approximately 1-inch by 3-inch strips. Pat dry with paper towels and set aside.

Step 2

In a large mixing bowl, combine gluten-free flour, cornstarch, baking powder, salt, black pepper, garlic powder, and cayenne pepper.

Step 3

Pour the sparkling water into the dry ingredients and whisk until a smooth batter forms. Set aside.

Step 4

In a large heavy-bottomed pot or deep fryer, pour vegetable oil for frying. Heat to approximately 350°F (175°C).

Step 5

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.

Step 6

For the sauce, mix mayonnaise, pickle relish, and hot sauce in a small bowl until well combined.

Step 7

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.

Step 8

Use a slotted spoon to remove the fish from the oil and transfer to a paper towel-lined plate to drain excess oil.

Step 9

Warm the gluten-free corn tortillas in a skillet or in the microwave until pliable.

Step 10

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.

Step 11

Serve immediately with lime wedges on the side for extra zest.

Nutrition Facts

Serving size	2966.8 grams (2966.8g)

Amount per serving	% Daily Value*
Calories	11854

Total Fat 1065.90g	1367%
Saturated Fat 148.50g	743%
Polyunsaturated Fat 0.00g
Cholesterol 390mg	130%
Sodium 3979mg	173%
Total Carbohydrate 497.00g	181%
Dietary Fiber 48.40g	173%
Total Sugars 31.30g
Protein 143.90g	288%

Vitamin D 907IU	4536%
Calcium 737mg	57%
Iron 13mg	74%
Potassium 2867mg	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.

Source of Calories

Fat: 78.9%

Protein: 4.7%

Carbs: 16.4%