Gluten-Free Baja Fish Tacos
Published Apr 25, 2021
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These Gluten-Free Baja Fish Tacos are made with mahi-mahi fish and a coating of GF flour and corn starch, topped with homemade coleslaw.
This delicious recipe graced the cover of the May/June 2021 issue of Gluten Free & More Magazine!
Gluten-Free Baja Fish Tacos Recipe
Ingredients
- ¼ cup (60 mL) mayonnaise
- ¼ cup (60 mL) Mexican crema, sour cream, or dairy-free substitute
- Juice of 2 limes
- 1 tablespoon (15 mL) honey
- 1 (10-ounce/280-gram) bag coleslaw mix
- 2 tablespoons (8 g) minced cilantro
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- 24 ounces (670 g) mahi-mahi or other white fish
- 1 cup (120 g) gluten-free all-purpose flour
- 1 tablespoon (7.5 g) corn starch
- 1 teaspoon (2.7 g) chili powder
- 1 large egg
- 1 cup (240 mL) gluten-free beer
- Vegetable oil
- 18 corn tortillas
- Pico de gallo, , for serving
- Hot sauce, , for serving
- Lime wedges, , for serving
Instructions
- Combine the mayonnaise, crema, lime juice, and honey in a mixing bowl. Add the coleslaw mix and cilantro and stir to combine. Season to taste with salt and pepper. Refrigerate, covered, until serving.
- Cut the fish into 36 equal-sized portions. Pat dry and season with salt and pepper.
- Combine the flour, corn starch, and chili powder in a mixing bowl, whisking to combine. Add the egg and beer and whisk until there are no lumps. Preheat the oven to 200°F.
- Heat 3 inches of oil in a saucepan until 350°F. If you don’t have a thermometer, drop a bit of the batter into the oil, if it starts to sizzle immediately, you will be fine. Line a plate with several pieces of paper towels. Drop the fish into the batter and, working in batches, shake off excess batter and carefully put a few of the fish pieces into the hot oil. Do not over crowd. Fry until golden brown, turning to make sure they do not stick and are evenly browned, about 5 minutes. Remove with a slotted spoon to the paper towels, sprinkle lightly with salt, and place in the oven to keep warm. Repeat until all the fish is cooked.
- Serve with warmed tortillas topped with coleslaw and two pieces of fish. Top with pico de gallo and serve with hot sauce and lime wedges.
Nutrition
Calories: 159kcalCarbohydrates: 20gProtein: 10gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 40mgSodium: 87mgPotassium: 251mgFiber: 3gSugar: 2gVitamin A: 154IUVitamin C: 8mgCalcium: 48mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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