Fish Tacos!

11 Posted on August 11, 2011 - by Jules Shepard

Categories: All, Main Dishes, Recipes

Tags: , Fish Recipes, Gluten-Free Tortilla

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.

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This entry was posted on Thursday, August 11th, 2011 at 2:41 pm and is filed under All, Main Dishes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

13 Comments

We'd love to hear yours!

Kalinda said: on August 11, 2011

I’m in the love them camp! We don’t really make much fish in our house–the whole vegetarian thing–but I love how light fish tacos are compared to most tacos you can get. A little coleslaw, maybe some avocado, and squirt of lime. Perfect.
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Michelle M said: on August 12, 2011

I am sooo making these!
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Frances D’amato said: on August 13, 2011

Good recipe. Wee all like fresh fish and I cook it mostly twice a week.
Thank you once again.
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- Jules said: on August 14, 2011
  
  Sure thing, Frances – happy you can use the recipe! Enjoy!
  Reply
Shirley @ gfe said: on August 13, 2011

LOVE fish tacos, so confirming your thoughts on the two camps. These look delish!

xo,
Shirley
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- Jules said: on August 14, 2011
  
  Thanks Shirley! Maybe sometime we can cook fish tacos together!
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Candice said: on August 14, 2011

I made this recipe earlier this summer!! They were delicious. The whole family was in love with them.
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- Jules said: on August 16, 2011
  
  Candice – fantastic! So glad y’all loved the bars! It’s a sure winner!
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Olivia said: on August 17, 2011

I tried making your pretzels using your gluten free flour and no matter what I did they would break apart when I tried to roll them into the thin logs that eventually are supposed to be shaped into the pretzel. I would roll them slowly into a log and the dough would just split and would not stay together. Are there any tricks/tips when making the pretzels??
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- Jules said: on August 17, 2011
  
  Olivia, if the dough was breaking apart, it sounds like it was too dry. The dough should be pliable but not wet. If you find yourself in that situation again with a dough that you need to shape, either add a bit more liquid during mixing or you can spritz the dough with water while rolling it out to keep it moist! It should be fun, not frustrating, and the results should make it all worth while!
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Clover said: on August 21, 2011

Ok I’ve been on a cooking binge day today and these are amazing !! The best thing that happened to fish is a fish taco of course I live in San Diego…Blue corn Tortillas and REAL fish tacos never have lettuce here only cabbage…but I find pre-packaged broccoli slaw is the bomb..And i mix Black beans in the salsa…I like to cook with color makes the food fun and you eat with your eyes first….enjoy!
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- Jules said: on August 21, 2011
  
  Ooooh Clover – sounds amazing! Anything with black beans already has my vote, but broccoli slaw?! YUM!
  Reply