Mexican · Dinner
Crispy Fried Fish Tacos (Gluten-Free)
White fish fillet is coated in a seasoned gluten-free cornmeal batter and fried until crisp, then tucked into warm corn tortillas with shredded cabbage, pickled onion, and a lime-crema drizzle. Cumin, smoked paprika, and fresh cilantro give the crunchy fillet a bright, smoky finish typical of Baja-style tacos.
$6
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
30.8gFat
48.6gCarbs
5.8gSugar
6.2gFiber
845mgSodium
108mgChol
6.1gSat Fat
780mgPotassium
140mgCalcium
2.8mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat the fish strips dry and season both sides with salt and black pepper; set aside on a plate.
2
Prep
Whisk together cornmeal, rice flour, cumin, and smoked paprika in one bowl; whisk remaining rice flour with water in another.
3
Chill
Dip fish strips in rice flour batter, dredge in cornmeal mixture, and place on a plate for 10 minutes.
4
Fry
Heat vegetable oil to 350°F (175°C) in a deep pot over medium-high heat; fry fish 3–4 minutes until deep golden and crisp, turning once.
5
Plate
Fill warm tortillas with cabbage and pickled onion, top with fish, drizzle with sour cream mixed with lime juice, scatter cilantro over, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet, cut into 3 strips
- 1/2 cup60g cornmeal
- 4 tbsp30g rice flour
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 cup120ml water
- 2 cup480ml vegetable oil, for frying
- 44 corn tortillas
- 1 1/2 cup150g cabbage
- 4 tbsp40g red onion
- 4 tbsp60g sour cream
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, for serving
