Crispy Fish Tacos with fresh Cabbage Slaw & Sriracha Aioli
Easy gluten-free fish tacos, ready in 30 minutes! Crispy fried fish, a quick cabbage slaw and sriracha aioli in your favorite gluten-free flour tortilla. Can we entirely prepped ahead.
Servings: 6 -8 tacos
Ingredients
Crispy Fish
- just over 1 lb tilapia cut into 24 -28, approximately 3 inch pieces
- 2 eggs or egg whites
- 1 cup gluten-free all purpose flour we used GF Jules- affiliate link
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- canola oil or other high heat oil for frying
Cabbage slaw
- 3 cups red or purple cabbage sliced thin
- 1 cup thinly sliced red onion
- 1 jalapeno de-seeded thinly sliced
- 1/2 cup chopped tomatoes I used grape tomatoes quartered
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons lime juice
- 1 tablespoon red vinegar
Sriracha aioli
- 2 teaspoons sesame oil or oil of choice
- 1/3 cup + 1 tablespoon mayonnaise of choice
- 2-3 teaspoons Sriracha start with 2 teaspoons, taste and add more
Gluten-free flour tortillas of choice (we used Siete almond flour tortillas)
Instructions
Crispy Fish
- Heat oil to 365F. We used a Cuisanart Compact Fryer - amazon affiliate link. You can also use a deep or cast iron skillet.
- While oil heats, set up an "assembly line" so you can coat the fish. In one shallow bowl, whisk the eggs. In a second shallow bowl, mix together the flour, salt, onion powder, garlic powder and cayenne pepper. Dip the fish first in the egg shaking off any excess, then dredge in the flour mixture. Set aside.
- When oil is heated, carefully place the coated fish in either the fryer basket or skillet. Cook for 4-5 minutes or until golden and crispy.
- If using a fryer, remove basket from fryer oil, remove fish. If frying in a skillet, use a slotted spoon to remove fish from oil, and place on a plate with paper towels to remove excess oil. Repeat until all the fish is fried.
Cabbage slaw
- Place sliced cabbage, onions, jalapeno and tomatoes in a large bowl. Add sugar and salt and gently toss. Add vinegar and lime juice and toss to combine. Let stand while you make the fish.
Sriracha aioli
- In a small bowl, mix together all ingredients until well combined and creamy.
Assemble
- In each tortilla, add 3 pieces of fish, a drizzle of aioli and a handful of slaw.
- Enjoy!
- Pro tip: Can be prepped ahead and fish reheated in the oven, in a skillet or microwave.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
i was casually making this tonight as something new to try. I started with the slaw so it could marinate a bit before dinner. Threw all the ingredients together not realizing the mayo and sriracha were for the side. Two words. Holy. Cow! I wish I had a video of my reaction upon first taste! It was so magical! I was in awe and just then my husband walked in and I gave him a bite (no words exchanged) and his eyes got huge as well! I said “I know!!!” Then the kids came and tried it and coleslaw isn’t their favorite. Everyone wanted to keep eating it before the fish ever hit the oil! Once I shewed them away and finished up the rest of the meal we couldn’t wait to dive in. The fish was so crispy and flavorful and accompanied with the slaw, it was such a wonderful dinner. My husbands ultimate compliment is “you could make this for other people!” That was his input for this meal. It was really really good. Can’t say enough! Please try it and enjoy!!
Aw, you just made my day! So happy everyone loved it! Thank you!