Crispy Fish Tacos with fresh Cabbage Slaw & Sriracha Aioli

Nothing says Spring or Summer better than Gluten-Free Fish Tacos on Taco Tuesday! (These are equally delicious when you're dreaming of warmer weather!). This easy meal comes together in 30 minutes and can be entirely made ahead of time!

crispy fish tacos gluten free #glutenfreerecipes
Crispy Fish Tacos with fresh Cabbage Slaw & Sriracha Aioli

Fresh, Satisfying and Delish!

This post may contain affiliate links. Please read our Disclaimer.

What says Spring or Summer more than Crispy Fish Tacos or a Crispy Fish Taco Bowl?

It just makes you feel the warmer weather!

Plus, we’ve been on a fish kick recently and these gluten-free Fish Tacos were a hit!

Crispy Fish, cabbage slaw lightly pickled or just seasoned with lime juice, and sriracha aioli in a gluten-free flour tortilla.

They are super flavorful and satisfying, even if I had more slaw and my boys had more fish…

crispy fish tacos gluten free #glutenfreerecipes

Recipe adapted from Cooking Light, they are super easy to make.

It’s simply crispy fish (super easy to make and can be made ahead and reheated), a quick cabbage slaw (which we like lightly pickled but can also be seasoned with simply lime juice which is super fresh tasting! Details below), sriracha aioli and your favorite gluten-free flour tortilla (we used  Siete almond flour tortillas).

crispy fish tacos gluten free #glutenfreerecipes

Let’s start with the slaw because the entire dish comes together quickly and the slaw should sit sit in the lime juice and vinegar to soften and absorb the flavors.

Here’s what  in it: red or purple cabbage, tomatoes (grape, cherry, plum or whatever you have on hand), red onion,  and jalpeno (seeded, so not spicy but great crunch and flavor).

And it’s all seasoned with fresh lime juice, red wine vinegar (optional but our preference), salt and a touch of sugar.

It’s a fresh, tangy and delicious flavor! and a great contrast to the crispy fish and Sriracha aioli.

crispy fish tacos gluten free #glutenfreerecipes

All you do is gently toss the ingredients with the salt and sugar, then pour in the lime juice and vinegar, gently mix and let stand which you make the fish.

Now on to the fish!

We made them with tilapia, a very light, flaky fish, though my fish market told me that cod would also work well.  As I’ve said before, as I don’t eat a lot fish and I don’t personally eat meat (though my family does), I always ask my butcher or fish counter what is the freshest and best for a particular recipe.

The tilapia are deep fried after being lightly coated with egg, then dipped in a mix of Gluten-Free GFJules all purpose flour (affiliate link)  garlic powder, onion powder & red pepper which gives them the best flavor!

crispy fish tacos gluten free #glutenfreerecipes

I deep fried the in our Cuisinart Compact Deep Fryer (amazon affiliate link) which I absolutely adore! It makes everything super crispy but not greasy at all!

I have made these in the past with a cast iron skillet equally well.

Finally, while the fish cooks (just 4-5 minutes each batch and I did it in 3 batches), I mixed together the sriracha aioli.

The aioli is mayo of choice (vegan, avocado, canola, classic), sriracha (use more or less for greater kick) and a touch of sesame oil (sub your favorite oil).

It’s easy, creamy and packed with flavor!

When the fish is cooked, you just assemble the tacos!

crispy fish tacos gluten free #glutenfreerecipes

Pro tip: As things can get busy during “dinner time”, I often make everything ahead of time, then simply reheat the fish in the oven, in a skillet or microwave, making it an easy dinner!

Hope you love it as much as we do!

crispy fish tacos gluten free #glutenfreerecipes

Scroll down for the recipe and leave a comment if you try.


Share on Facebook Pin Recipe Print Recipe Rate this Recipe
Be the first to rate this recipe!

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Tacos
Cuisine: Gluten-Free
Servings: 6 -8 tacos
Author: Healthy Gluten-free Family


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)


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.


  • 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!

2 thoughts on “Crispy Fish Tacos with fresh Cabbage Slaw & Sriracha Aioli

  1. 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!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating