Crispy Gluten-Free Fish Tacos with Lime Slaw Recipe

By


Dorothy Calimeris

/ Last Modified On April 25, 2024

Who doesn’t love crispy gluten-free fish tacos? These flavorful, family-friendly tacos are perfect for weeknights or a relaxed weekend dinner. This recipe delivers the crunchy texture of a traditional Baja-style taco while keeping it gluten free — the fish is coated in ground coconut and baked until crisp, then finished with a sweet-spicy mango slaw and a creamy chipotle-lime sauce. The slaw and sauce can be prepared ahead to make assembly fast and easy.

Ingredients in Gluten-Free Fish Tacos

Makes 8 tacos • Serves 4

For the Fish

• 1 lb firm-fleshed white fish, cut into strips (about 2″ x 3″)
• 2 eggs, beaten
• 2 cups coconut flakes
• 2 tablespoons gluten-free flour
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• ½ cup vegetable oil (for coating the baking sheet)

For the Sweet-Hot Mango Slaw

• 1 ripe mango, cut into ½” pieces
• 8 oz shredded cabbage or slaw mix
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon red chili flakes
• 1 jalapeño, seeded and thinly sliced (optional)
• 2 tablespoons chopped cilantro

For the Sauce

• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 teaspoon lime juice
• ½ teaspoon chipotle powder (add more to taste)

8 gluten-free tortillas (check labels to ensure they are truly gluten free)

How To Make Gluten-Free Fish Tacos

To Cook the Fish

1. Preheat the oven to 400°F (200°C).
2. Pour the beaten eggs into a shallow bowl.
3. Add the coconut flakes and gluten-free flour to a food processor or blender and pulse until mostly powder with a few small coconut bits remaining.
4. Stir in the garlic powder, onion powder, and salt.
5. Spread the coating mixture in a flat dish for easy breading.
6. Pour the vegetable oil into a rimmed baking sheet and spread it around to lightly coat the surface.
7. Dip each fish strip into the beaten egg, then press into the coconut-flour mixture so it is well coated.
8. Arrange the coated fish in a single layer on the oiled baking sheet. When all pieces are on the sheet, turn each so both sides pick up some oil.
9. Bake until the fish is cooked through, crisp, and lightly golden, about 10 minutes. Cooking time may vary by thickness; check that the fish flakes easily with a fork.
10. Keep the fish warm while you finish the slaw and sauce.

To Prepare the Slaw

In a bowl, combine the mango, shredded cabbage, olive oil, apple cider vinegar, salt, red chili flakes, optional jalapeño, and cilantro. Toss to coat evenly. The slaw develops flavor if made ahead and can be refrigerated overnight; bring to room temperature before serving for best texture.

To Prepare the Sauce

Whisk together the sour cream, mayonnaise, lime juice, and chipotle powder in a small bowl until smooth. Taste and adjust the heat with more chipotle if desired. The sauce keeps in the refrigerator for several days.

To Assemble

Warm each tortilla on a hot griddle or large skillet over high heat, flipping once, until soft and pliable. Place two pieces of the crisped fish on one half of each tortilla, top with mango slaw and a dollop of sauce. Fold and serve immediately.

Chef’s Notes

• Toasted coconut flakes (if available) add extra flavor and crunch.
• If your mango isn’t very sweet, add a pinch of sugar to the slaw to balance the heat.
• Increase the jalapeño or chipotle powder for more spice.
• Choose flexible gluten-free tortillas that won’t split when folded; warming them before serving improves pliability.
• For quick assembly on a busy night, prepare the slaw and sauce in advance and keep the tortillas wrapped and warm in the oven.

About Dorothy Calimeris

Dorothy Calimeris is a food writer, blogger, and recipe developer. She is the author of multiple cookbooks and focuses on creating recipes that use whole, real foods without sacrificing flavor. Her recipes aim to be accessible, practical, and delicious.

Other Recipes You Can Try

• Gluten-Free Tacos
• Gluten-Free Nachos
• Gluten-Free Fish and Chips
• Gluten-Free Fish Sticks