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Baja Fish Tacos on a wooden serving platter with pico de gallo in a bowl
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4.34 from 3 votes

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

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: 159kcal | Carbohydrates: 20g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 87mg | Potassium: 251mg | Fiber: 3g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg