Gluten Free Fish Tacos

Three of fish tacos drizzled with avocado crema and topped with lime wedges.

Making gluten free Fish Tacos can be a fun night making dinner with friends. The secret to a gluten free light, crispy batter is to NOT use a flour blend.

Course Main Course

Cuisine Mexican

Keyword Fish tacos, gluten free fish tacos

Prep Time 40

Cook Time 10

Homemade tacos 20

Total Time 1 10

Servings people

Calories 1875kcal

Author Cinde Little

Ingredients

Fish & Marinade

¼ cup lime juice
1 tablespoon olive oil
3 tablespoon chopped cilantro
½ teaspoon salt
8 oz halibut or mahimahi

Tacos

12 soft corn tortillas store bought or homemade (follow link in notes for homemade)

Toppings

shredded cabbage or premade coleslaw
raw or pickled red onion
thinly sliced radishes
sliced avocado or avocado crema
chopped cilantro
lime wedges
hot sauce

Avocado Crema

1 avocado
½ cup sour cream
2 tablespoon lime juice
3 tablespoon chopped cilantro
¼ teaspoon salt

Instructions

Marinate & Cook Fish

Combine lime juice, olive oil, cilantro and salt in a flat soup bowl. Add fish and let sit for 15 minutes, no more.
Remove from marinade and sauté in oil on medium-high heat, 3-4 minutes per side depending on thickness. Cut and serve in tacos.

Corn Tacos

Warm tacos and wrap in towel until ready to serve. When pliable fold and set into taco holders if you have them.

Toppings

Prepare desired toppings and arrange in a tray for serving. Can be done in advance.

Avo Crema

Combine all ingredients and serve in small bowl or squeeze bottle.

Serving

Add fish to warm tacos and let everyone add their favourite tacos toppings.

Notes

The fish can also be deep fried, using this batter recipe.

For an Easy Crema, without avocado, try this: Combine ½ cup Miracle Whip, ½ cup sour cream, 2 tablespoon lime juice and ¼ teaspoon salt. Serve in squeeze bottle.

Homemade corn tortillas are soft and delicious with the unique taste of masa harina. If you haven't tried them yet go find some masa and do it!

Nutrition