Easy Healthy Breaded Gluten-Free Fish Tacos

Easily make restaurant-quality fish tacos at home with my Breaded Gluten-Free Fish Taco Recipe. Flaky white fish is dipped in tapioca flour, egg, and gluten-free breadcrumbs or almond flour and then pan-fried in minutes. Then they’re assembled with warm corn tortillas, cabbage slaw, my Cilantro Lime Crema, avocado, tomato, and cotija cheese. They’re full of delicious Mexican flavor but are very mild for the easiest digestion.

Breaded fish taco made gluten-free on a plate.

Easily make restaurant-quality fish tacos at home with my Breaded Gluten-Free Fish Taco Recipe. We’re pan-frying, not deep frying, flaky white fish dipped in tapioca flour, egg, and gluten-free breadcrumbs or almond flour. Then we’re assembling the best fish tacos with warm corn tortillas, cabbage slaw, flavorful fish, my Cilantro Lime Crema, avocado, tomato, and cotija cheese. This will quickly become your favorite taco recipe for an easy weeknight dinner or Taco Tuesday.

They’re full of Mexican flavor but are very mild for the easiest digestion. I offer suggestions on how you can easily add more heat to meet your personal preference. With this easy taco recipe, everyone wins regardless of spice tolerance or gluten allergies.

YouTube video

Why You’ll Love This Breaded Gluten-Free Fish Taco Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Breaded fish taco made gluten-free on a plate.

Ingredients & Substitutions

Here is everything you need to make the best gluten-free breaded fish tacos:

Breaded Fish:

White Fish: You can substitute with your favorite flaky white fish such as cod, haddock, tilapia filets, mahi mahi, or halibut. Alternatively, you could use salmon or trout if you prefer. You can use fresh fish or frozen fish. You can also use fish fillets and cut them to the desired size.

Tapioca Flour: Also known as tapioca starch. You can also use cornstarch or arrowroot powder.

Large Egg: You can replace it with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).

Gluten-Free Bread Crumbs: You can use gluten-free panko breadcrumbs, almond flour, gluten-free crackers, crushed cornflakes, ground oats or all-purpose flour.

Almond Flour: You can omit and use all gluten-free bread crumbs.

Light Olive Oil: You can replace it with your favorite cooking oil, including avocado oil, extra-virgin olive oil, vegetable oil, or canola oil.

Garlic Powder: You can use finely minced fresh garlic or garlic paste as a substitute.

Paprika: Smoked paprika or chili powder can be used for a different flavor profile.

Onion Powder: Finely minced fresh onion or onion paste can be used as a substitute.

Salt: Any type of salt you have on hand will work, such as kosher salt or sea salt.

​Cilantro Lime Crema:

Cottage Cheese: You can substitute with an equal amount of ricotta cheese for a similar creamy texture. Silken tofu can be used as a dairy-free alternative. Use the same amount and blend until smooth. You can also blend in some cotija cheese.

Greek Yogurt: This can be replaced with cream cheese, more cottage cheese or plain sour cream for a different tangy flavor. Coconut or almond milk yogurt can be used as a dairy-free option.

Fresh Cilantro: You can omit or replace with fresh parsley or chives for a different herb flavor.

If you prefer a milder taste, use basil or a combination of herbs like dill and parsley.

Light Olive Oil: Extra virgin olive oil or avocado oil can be used as alternatives for a slightly different taste. To reduce calories, consider using vegetable or chicken broth.

Fresh Lime Juice: Lemon juice can be substituted for lime juice for a different citrus flavor. You can also use store-bought lime juice.

Tacos:

Corn Tortillas: you can use white or yellow gluten-free corn tortillas. You can also use flour tortillas if you can tolerate gluten. Taco shells are another delicious way to enjoy real fish tacos.

Cotija Cheese: You can use any shreddable cheese, including Monterey jack cheese and white or yellow cheddar cheese.

Roma Tomato: Any tomato variety will taste fresh in these delicious fish tacos.

​Avocado Slices: You can use sliced avocado or prepared guacamole.

Cabbage Slaw: you can use sliced cabbage or substitute with shredded lettuce.

Breaded fish taco made gluten-free on a plate.

How to Make My Gluten-Free Breaded Fish Tacos Recipe

Step 1: Prepare the Fish

Pat the white fish fillets dry with paper towels to remove excess moisture. Cut the fillets into smaller fish pieces if desired and set aside.

Step 2: Bread the Fish

In three separate shallow bowls or plates, set up your breading station. In the first bowl, place tapioca flour. In the second bowl, beat the egg. In the third bowl, combine gluten-free breadcrumbs or almond flour with garlic powder, paprika, onion powder, salt, and lemon pepper or black pepper. Mix well to combine the spices with the breadcrumbs or almond flour.

Dredge each fish fillet in tapioca flour, shaking off any excess. Then dip the fish into the beaten egg, ensuring it’s evenly coated. Finally, coat the fish with the seasoned breadcrumb or almond flour mixture, pressing gently to adhere the breading to the fish.

Dipping fish in flour, egg, and breadcrumbs.
Breaded cod on a cutting board.

Step 3: Pan-Fry the Fish

In a large skillet or frying pan, heat 2-4 tablespoons of oil (light olive oil is my fave) over medium-high heat. Once the oil is hot, carefully place the breaded pieces of fish into the hot oil. Cook the fish for about 3-4 minutes on each side, or until golden brown and crispy. Depending on the thickness of the fillets, cooking time may vary. Transfer the cooked fish to a paper towel-lined tray to drain any excess oil.

Pan-frying breaded cod in a frying pan.

Step 4: Make the Cilantro Lime Crema

Peel and roughly chop the garlic clove and cilantro.

In a blender, food processor, or chopper cup of an immersion blender, combine the cottage cheese, greek yogurt, olive oil, chopped cilantro, garlic clove, onion powder, and salt. Squeeze the juice from one lime (approximately 2 tablespoons) into the blender.

Blend all the ingredients together until you achieve a smooth and creamy consistency. Scrape down the sides of the blender if necessary.

Taste the crema and adjust the seasoning if needed. Adjust the consistency if desired by adding more light olive oil to use as a pourable salad dressing.

Enjoy your homemade, creamy cilantro lime sauce! Experiment with different dishes and savor the rich and tangy flavor.

Adding onion powder to chopper cup.
Mixing Cilantro Lime Crema.

Step 5: Assemble the Fish Tacos

Heat your gluten-free tortillas in a frying pan until warm and lightly toasted. Sprinkle sliced cabbage onto your warm tortillas. Then add crispy fish, diced tomato, sliced avocado, shredded cheese, and top with cilantro lime crema.

Breaded fish taco made gluten-free on a plate.

Healthy Breaded Fish Tacos Recipe Notes

Fish Selection: Choose fresh or thawed white fish fillets for the best flavor and texture. Ensure they are patted dry to help the breading adhere better.

Breading Technique: To ensure even coating, use one hand for dipping the fish in the wet ingredients (egg) and the other hand for coating with the dry ingredients (breadcrumb mixture). This helps prevent the breading from becoming clumpy.

Cooking Time: The cooking time may vary depending on the thickness of the fish fillets. Cook them on each side until the breading is golden brown and crispy.

Spice Level: This recipe is incredibly flavorful and mild. You can add a little heat by adding pico de gallo, hot sauce, chili powder, chipotle sauce or your favorite spicy mexican food seasoning mix.

Serving Suggestions: 

Serve the breaded fish with your favorite side dishes such as roasted vegetables, coleslaw, or a fresh green salad for a complete meal. Lemon wedges can be served alongside for squeezing over the fish before eating. The breaded fish also tastes amazing in fish tacos, a fish sandwich, or as fish and chips with russet potato wedges, homemade fries or frozen french fries. You can also slice the fish long and thin before breading to make gluten free fish sticks.

Refrigeration: The breaded fish and cilantro lime crema can be stored separately in the refrigerator for up to 3-5 days. If stacking them in an airtight container, place a sheet of parchment paper or wax paper between the layers of fish to prevent the breading from becoming soggy.

Reheating Instructions: Avoid microwaving the breaded fish, as it can make the breading soggy.

Oven Method: Preheat your oven to 350°F (175°C). Place the fish on a baking sheet lined with parchment paper. Bake the fish for about 10-15 minutes, or until heated through and the breading is crispy.

Air Fryer Method: Place the fish inside the basket and air-fry for 4-5 minutes at 385°F or until crispy.

What types of fish can I use for this recipe?
You can use various types of white fish, such as cod, haddock, tilapia, or halibut. You can also use salmon or trout if you prefer. Just ensure the fish fillets are fresh or thawed properly before cooking.

I don’t have gluten-free breadcrumbs. What can I use instead in this pan-fried cod recipe?
If you don’t have gluten-free breadcrumbs, you can use crushed gluten-free crackers, crushed cornflakes, or ground oats as alternatives. You can also use finely ground almonds or other nuts to create a breading using almond flour.

Can I bake the breaded fish instead of pan-frying it?
Yes, preheat the oven to 375°F (190°C) and place the breaded fish on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through and crispy.

Can I prepare the cilantro lime crema ahead of time?

Yes, you can prepare the lime cilantro crema ahead of time and store it in the refrigerator for up to 3-5 days. Just stir it well before serving to redistribute any separated ingredients.

Can I freeze the breaded fish or lime crema?
Yes, you can freeze the breaded fish before cooking for up to 1 month. As for the lime crema, while it can be frozen, its texture may slightly change upon thawing. It’s best to use it fresh or store it in the refrigerator for short-term use.

Breaded fish taco made gluten-free on a plate.

Easy Gluten-Free Breaded Fish Tacos Recipe

Gluten-Free diet-friendly recipe
Easily make restaurant-quality fish tacos at home with my Breaded Gluten-Free Fish Taco Recipe. Flaky white fish is dipped in tapioca flour, egg, and gluten-free breadcrumbs or almond flour and then pan-fried in minutes. Then they're assembled with warm corn tortillas, cabbage slaw, my Cilantro Lime Crema, avocado, tomato, and cotija cheese. They're full of delicious Mexican flavor but are very mild for the easiest digestion.
5 from 4 votes
Servings 6
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

Breaded Fish:

  • 1 pound white fish (cod, tilapia, mahi mahi)
  • 1/3 cup tapioca flour
  • 1 egg
  • 1/2 cup gluten-free bread crumbs
  • 1/2 cup almond flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon lemon pepper (or 1/8 tsp black pepper)
  • 1/4 cup oil for frying (light olive is my fave)

Cilantro Lime Crema:

  • 1 cup cottage cheese
  • 1/2 cup greek yogurt
  • 1/4 cup cilantro
  • 1/4 cup light olive oil
  • 2 tablespoons lime juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon onion powder

Tacos:

  • 6 gluten-free corn tortillas
  • 2 cups shredded cabbage
  • 2 roma tomatoes (diced)
  • 1 cup cotija cheese (shredded)
  • 1 avocado (thinly sliced)

Instructions
 

Breaded Fish:

  • Pat the white fish fillets dry with paper towels to remove excess moisture. Cut the fillets into smaller fish pieces if desired and set aside.
  • In three separate shallow bowls or plates, set up your breading station. In the first bowl, place tapioca flour. In the second bowl, beat the egg. In the third bowl, combine gluten-free breadcrumbs or almond flour with garlic powder, paprika, onion powder, salt, and lemon pepper or black pepper. Mix well to combine the spices with the breadcrumbs or almond flour.
    Dredge each fish fillet in tapioca flour, shaking off any excess. Then dip the fish into the beaten egg, ensuring it's evenly coated. Finally, coat the fish with the seasoned breadcrumb or almond flour mixture, pressing gently to adhere the breading to the fish.
  • In a large skillet or frying pan, heat 2-4 tablespoons of oil (light olive oil is my fave) over medium-high heat. Once the oil is hot, carefully place the breaded pieces of fish into the hot oil. Cook the fish for about 3-4 minutes on each side, or until golden brown and crispy. Depending on the thickness of the fillets, cooking time may vary. Transfer the cooked fish to a paper towel-lined tray to drain any excess oil. 

Cilantro Lime Crema:

  • Peel and roughly chop the garlic clove and cilantro
    You can serve the sauce immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.
    Combine the cottage cheese, greek yogurt, olive oil, chopped cilantro, garlic clove, onion powder, and salt in a blender, food processor, or chopper cup of an immersion blender. Squeeze the juice from one lime (approximately 2 tablespoons) into the blender. Blend all the ingredients until you achieve a smooth and creamy consistency. Scrape down the sides of the blender if necessary. Taste the crema and adjust the seasoning if needed. Adjust the consistency if desired by adding more light olive oil as a pourable salad dressing.

Video

YouTube video

Notes

Fish Selection: Choose fresh or thawed white fish fillets for the best flavor and texture. Ensure they are patted dry to help the breading adhere better.
Breading Technique: To ensure even coating, use one hand for dipping the fish in the wet ingredients (egg) and the other hand for coating with the dry ingredients (breadcrumb mixture). This helps prevent the breading from becoming clumpy.
Cooking Time: The cooking time may vary depending on the thickness of the fish fillets. Cook them on each side until the breading is golden brown and crispy.
Spice Level: This recipe is incredibly flavorful and mild. You can add a little heat by adding pico de gallo, hot sauce, chili powder, chipotle sauce or your favorite spicy mexican food seasoning mix.

Nutrition

Calories: 441kcalCarbohydrates: 31gProtein: 26gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 89mgSodium: 966mgPotassium: 599mgFiber: 6gSugar: 3gVitamin A: 592IUVitamin C: 17mgCalcium: 208mgIron: 2mg
Keyword almond flour, breaded fish, cod fillets, cottage cheese lime crema, gluten-free bread crumbs, lime crema, pan-fried
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

6 Comments

  1. 5 stars
    Tried making these at a party the other night… everyone absolutely loved them and couldn’t believe these were gluten free. Definitely a win in my book!

  2. 5 stars
    I wasn’t sure if the coating would be good, but I am glad I tired it, my whole family loves it, especially the crema sauce!

  3. 5 stars
    These are seriously good!! My husband loves spicy and I do not. I enjoyed the recipe as is and he was able to add some heat with hot sauce. Thank you for keeping peace in my marriage 🙂 Great recipe!

5 from 4 votes (1 rating without comment)

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