I’ve found that fish lovers are in one of two camps (pun intended!), when it comes to fish tacos: they love ‘em, or they’ve never tried ‘em. I’ve experimented with many different recipes for this fresh favorite, and this recipe is by far my favorite. Feel free to grill the fish instead, but if you want the taste of a traditional, lightly batter-fried fish taco, this recipe is for you!
Soft, pliable tortillas are a great base for many meals!
- 1 pound white fish (like tilapia, mahi mahi or red snapper) cut into 1 inch pieces
- 1 lime
- 2 large eggs or 1/2 cup milk of choice, dairy or non-dairy
- 1/4 cup Jules Gluten Free® All Purpose Flour
- 1/2 tsp. sea salt
- High heat oil for frying
- 12 corn or gluten-free flour tortillas
- 2 tomatoes, chopped
- 1 avocado, diced
- Salsa of choice
- Coleslaw or shredded lettuce
- 1/2 cup chopped cilantro (optional)
- Sour cream, dairy or non-dairy (optional) – (e.g. Tofutti® or Follow Your Heart® soy sour cream)
Cut the fresh or thawed fish into pieces and place into a large zip-top bag. Squeeze the lime into the bag with the fish, seal the bag, shake gently and set aside to marinate.
Stir together the eggs or milk with the Jules Gluten Free® All Purpose Flour and salt. Set aside.
Prepare a large skillet by covering the bottom with cooking oil and heating over a medium-high flame. Pour egg-flour mixture into the large bag with the fish and shake. Using a fork, remove battered fish pieces, one at a time, and place in heated oil. Fry on each side until lightly brown – approximately 3-5 minutes per side.
Remove and drain on a paper plate or paper towels. Keep warm by placing on a baking sheet in a 175° F oven while finishing remaining fish.
Prepare flour tortillas or wrap cooled tortillas in a towel and microwave for 20-30 seconds, until soft and warm. Add the fish and selected toppings, wrap and enjoy!
*This recipe and over 149 more can be found in my latest cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family can Enjoy.