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
Nutrition information is automatically calculated, so should only be used as an approximation.