gluten free fish tacos

gluten free fish tacos

Serves 4-6
Prep time 1 hour, 30 minutes
Dietary Gluten Free
Meal type Appetizer, Lunch, Main Dish, Snack
Misc Child Friendly, Serve Hot
Occasion Barbecue, Casual Party


  • fryer oil


  • cole slaw garnish

fish taco

  • 2 lbs. white fish fillets, cut into
  • 2 c. corn flour
  • 1 tsp. salt
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 can coconut milk
  • 10 gluten free corn tortillas

creme sauce

  • 1/3 c. mayonnaise (can use vegan if you have egg & dairy allergies)
  • 2/3 c. sour cream (you can use nondairy version for dairy allergies)
  • 2 Tbs. lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • zest from half of one lime


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1. Mix all ingredients for the creme sauce and refrigerate for at least an hour to allow flavors to blend.
2. Put fish sticks into a glass dish and pour can of coconut milk over fish; refrigerate for at least an hour. In a resealable bag, mix corn flour and spices.
3. After fish has soaked for an hour, remove from milk and toss in corn & spice mixture until well coated. Place fish sticks on wire racks until all fish has been coated.
4. Preheat deep fryer to 365 degrees. Working in small batches, cook 6-8 pieces of fish at a time. Let fry until golden brown on all sides, about 3-5 minutes.
5. Remove fish from oil and drain on a cookie sheet lined with paper towels.
6. Continue frying fish in small batches until it is all cooked.
7. Now, assemble tacos! Heat the corn tortillas up so they're a little bendy, then load up with fried fish, creme and cole slaw, if desired.
8. Eat!

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