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How to Make Fish Tacos--Gluten Free

Learn how to make Fish Tacos, restaurant-style, with all the great tasting gourmet touches you are looking for only better, because this recipe is gluten-free! | GlutenFreeHomemade.com

Updated May 8, 2018

Learn how to make Fish Tacos, restaurant-style, with all the great tasting gourmet touches you are looking for only better, because this recipe is gluten-free!

Fabulous Mexican inspired flavors explode to create an unforgettable dining experience.

So quick and easy to make, you can have dinner on the table in less than an hour, in about 30 minutes if family and friends help with food preparation.

Even people who dislike fish will rave about how good they are.

They will ask for second and third helpings!

Teach your children how to make Fish Tacos; it makes a fun cooking lesson.

Make it tonight!

Serve Fish Tacos with cut-up fresh pineapple on the side and Cinnamon Ice Cream for dessert.





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How to Make Fish Tacos--Gluten Free


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How to Make Fish Tacos--Gluten Free


Bursting with flavor! Learn how to make Fish Tacos, a quick and easy weeknight south-of-the-border sensation your family will love!

Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients:
- 12 6-inch gluten-free corn tortillas
- 1 recipe Taco Seasoning Recipe
- 1 1/2 pounds boneless, skinless fish fillets, patted dry and cut into strips, 4 inches long and 1 inch wide (cod, halibut, haddock, pollack or salmon)
- 2 tablespoons vegetable oil
- 1/4 head cabbage, shredded fine
- 1 tomato, diced
- Chipotle Aïoli
- 1 avocado, skinned, pitted and sliced
- Lime Crème (see recipe below)
- 1/2 cup fresh cilantro minced
- 3 limes cut into 4 wedges each
- salsa

Instructions:
1. Preheat oven to 200°F.
2. Wrap tortillas in foil and place on oven rack to warm.
3. In a zip top plastic bag, shake together Taco Seasoning and fish until all pieces are covered.
4. In a large skillet over medium high heat, heat oil until shimmering.
5. Add seasoned fish and sauté just until fish turns opaque all the way through, about 3 to 4 minutes; turn halfway through cooking time.
6. Remove fish from skillet and let drain on paper towel-lined plate.
7. To assemble tacos, spread tortillas with Chipotle Aïoli.
8. Add 1 piece of fish to each tortilla.
9. Sprinkle shredded cabbage and diced tomato over top of fish.
10. Garnish each taco with a slice of avocado, a drizzle of Lime Crème and a sprinkle of cilantro.
11. Serve with a lime wedge and salsa on the side.

Tags:
Gluten-free, Corn-free, Egg-free, Low Fat, Nut-free, Soy-free, Sugar-free




Variations

Lime Crème



  1. In a small bowl, combine 1/2 cup sour cream and 1 tablespoon lime juice.
  2. Cover and chill for 30 minutes to allow flavors to blend.
  3. To serve, garnish with a twist of lime.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 12 15-cm gluten-free corn tortillas
  • Taco Seasoning Recipe
  • 680 grams boneless, skinless fish fillets, patted dry and cut into strips, 4 inches long and 1 inch wide (cod, halibut, haddock, pollack or salmon)
  • 30 ml vegetable oil
  • 1/4 head cabbage, shredded fine
  • 1 tomato, diced
  • Chipotle Aïoli
  • 1 avocado, skinned, pitted and sliced
  • Lime Crème (see recipe below)
  • 125 ml fresh cilantro minced
  • 3 limes cut into 4 wedges each
  • salsa

Instructions

  1. Preheat oven to 90°F.
  2. Wrap tortillas in foil and place on oven rack to warm.
  3. In a zip top plastic bag, shake together Taco Seasoning and fish until all pieces are covered.
  4. In a large skillet over medium high heat, heat oil until shimmering.
  5. Add seasoned fish and sauté just until fish turns opaque all the way through, about 3 to 4 minutes; turn halfway through cooking time.
  6. Remove fish from skillet and let drain on paper towel-lined plate.
  7. To assemble tacos, spread tortillas with Chipotle Aïoli.
  8. Add 1 piece of fish to each tortilla.
  9. Sprinkle shredded cabbage and diced tomato over top of fish.
  10. Garnish each taco with a slice of avocado, a drizzle of Lime Crème and a sprinkle of cilantro.
  11. Serve with a lime wedge and salsa on the side.






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