Breaded Gluten-Free Fish Tacos Easy and Light
Create restaurant-quality fish tacos with my Breaded Gluten-Free Fish Taco Recipe. Pan-fried flaky white fish is dipped in gluten-free breadcrumbs or almond flour, paired with cabbage slaw, cilantro lime crema, avocado, and cotija cheese in warm tortillas. Easily adjust spice to suit all preferences!
Easily make restaurant-quality fish tacos right in your own kitchen with my Breaded Gluten-Free Fish Taco Recipe. Using simple ingredients like flaky white fish, gluten-free breadcrumbs or almond flour, this recipe delivers the best results without deep frying. The fish is pan-fried to a crispy perfection, then tucked into warm corn tortillas alongside fresh cabbage slaw, creamy cilantro lime crema, avocado, tomatoes, and cotija cheese.
These delicious tacos are packed with flavor yet gentle on digestion, making them perfect for family dinners, Taco Tuesday, or even casual get-togethers. Whether you prefer a mild or spicier kick, this recipe has suggestions to suit everyone’s spice preference, ensuring no one misses out on enjoying this delicious meal. I love using my go-to Hexclad Hybrid Pan (endorsed by Gordon Ramsey).
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BYOS: Flavor Without the Fire!
Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!
Why You’ll Love This Breaded Gluten-Free Fish Taco Recipe
- Crispy, Pan-Fried Fish: Skip deep frying and still get a perfectly crispy texture with my easy pan-frying technique.
- Gluten-Free Ingredients: Made with gluten-free breadcrumbs or almond flour for those with gluten sensitivities.
- Adjustable Spice Levels: Customize the heat level to match your taste—perfect for mild or spicy taco lovers.
- Easy Weeknight Dinner: Quick, flavorful, and satisfying, these tacos are ready in no time for Taco Tuesday or any night.
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.
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.
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.
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.
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.
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.
Do you love healthy Mexican-inspired food? Check out more of my easy and delicious recipes:
Breaded Gluten-Free Fish Tacos Easy and Light
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 and 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 cilantroYou 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.
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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!
Thank you for the feedback, Christian!! I’m so glad you were able to serve these at your party 🙂
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!
Thank you, Wendi, for the feedback! I have to agree, the crema is really tasty!! 🙂
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!
That is so awesome, Trish! Glad I can encourage marital bliss…haha 🙂