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Gluten-Free Crispy Fish Tacos with Cabbage Slaw Recipe

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4.4 from 2 reviews

These Gluten-Free Crispy Fish Tacos with Cabbage Slaw are a fresh, flavorful, and satisfying meal perfect for Spring and Summer. Featuring crispy fried tilapia or cod in a gluten-free coating paired with a vibrant cabbage slaw, these tacos are quick to prepare and great for make-ahead meals, offering an easy gluten-free dinner option that everyone will love.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 tacos
  • Category: Dinner, Tacos
  • Method: Frying
  • Cuisine: Gluten-Free, Nut-Free, Dairy-Free, Summer Meals
  • Diet: Gluten Free

Ingredients

Crispy Fish

  • just over 1 lb tilapia or cod, cut into 24-28 pieces (approximately 3 inches each)
  • 2 eggs or egg whites
  • 1 cup gluten-free all-purpose flour (we used GF Jules)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • canola oil or other high heat oil for frying

Cabbage Slaw

  • 2 cups green cabbage slaw, sliced thin
  • 2 cups red or purple cabbage, sliced thin
  • 1/2 cup shredded carrots (optional for color)
  • 1/2 cup avocado mayo (or mayo of choice; optionally mix mayo and Greek yogurt)
  • 1 teaspoon honey
  • 2 tablespoons lime juice
  • 1 tablespoon red vinegar

Additional Ingredients

  • Gluten-free flour tortillas of choice (we used Siete almond flour tortillas)

Instructions

  1. Prepare the fish coating: Set up an assembly line with two shallow bowls. Whisk the eggs in one bowl. In the second bowl, combine gluten-free flour, onion powder, garlic powder, salt, and cayenne pepper.
  2. Coat the fish pieces: Dip each fish piece first into the egg mixture, shaking off excess, then dredge thoroughly in the flour mixture. Set the coated fish aside.
  3. Heat the oil: If using a compact fryer, heat oil to 365°F. If using a deep skillet, heat oil over medium-high heat.
  4. Fry the fish: Carefully place coated fish pieces into the fryer basket or skillet. Fry for 4-5 minutes until golden and crispy; flip once when using skillet to avoid breaking delicate fish. Remove fish with a slotted spoon and place on wire rack or paper towels to drain and keep crispy. Repeat with remaining pieces.
  5. Make the cabbage slaw: In a large bowl, toss thinly sliced green and red cabbage along with shredded carrots. In a separate bowl, whisk together avocado mayo, lime juice, honey, and red vinegar until combined. Toss dressing with cabbage mixture.
  6. Assemble the tacos: Warm gluten-free tortillas in microwave or skillet for best flavor. In each tortilla, place a generous spoonful of cabbage slaw and top with two pieces of crispy fish.
  7. Serve and enjoy: Serve immediately for best texture, or store components separately and assemble before serving.

Notes

  • Using a wire rack to drain fried fish helps keep the coating crispy compared to paper towels alone.
  • The cabbage slaw dressing can be made ahead and stored separately from the cabbage to preserve freshness; combine just before serving.
  • The fish can be made ahead and reheated, but reheating in a microwave will reduce crispiness. For better results, reheat in a skillet or oven.
  • Canola or other high-heat oils are recommended for frying to ensure proper crisping.
  • If using an air fryer, cooking directions are not yet available.

Find it online: https://allcookedup.com/gluten-free-crispy-fish-tacos-with-cabbage-slaw-recipe/