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–+ servings

Breaded Gluten-Free Fish Tacos Easy and Light

Gentle Tummy
Print Recipe

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 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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)