Baja Fish Tacos on a wooden serving platter with pico de gallo in a bowl

Gluten-Free Baja Fish Tacos

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!

5 from 2 votes
Baja Fish Tacos on a wooden serving platter with pico de gallo in a bowl
Print Recipe

Gluten-Free Baja Fish Tacos Recipe

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Servings: 18 tacos
Calories: 159kcal
Author: Gluten Free & More


  • 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


  • 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 Facts
Gluten-Free Baja Fish Tacos Recipe
Amount Per Serving
Calories 159 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 40mg13%
Sodium 87mg4%
Potassium 251mg7%
Carbohydrates 20g7%
Fiber 3g12%
Sugar 2g2%
Protein 10g20%
Vitamin A 154IU3%
Vitamin C 8mg10%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baja Fish Tacos on a wooden serving platter

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beer Coleslaw Fish Lime Mexican Tacos
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