Gluten-Free Crispy Fish Tacos

Name: Gluten-Free Crispy Fish Tacos with Cabbage Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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; 2 cups green cabbage slaw, sliced thin; 2 cups red or purple cabbage, sliced thin; ½ cup shredded carrots ((you can skip but they add great color!)); ½ cup avocado mayo (or mayo of choice); 1 teaspoon honey; 2 tablespoons lime juice; 1 tablespoon red vinegar; Gluten-free flour tortillas of choice (we used Siete almond flour tortillas)

These Gluten-Free Crispy Fish Tacos with Cabbage Slaw are a perfect Summer meal! Fresh, flavorful and satisfying, this easy gluten-free meal comes together in just over 30 minutes and can be entirely made ahead of time!

An easy and delicious gluten-free dinner!

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So excited for you to try these Gluten-Free Crispy Fish Tacos with cabbage slaw!

They are simply crispy fish + a simple cabbage slaw served in your favorite gluten-free tortilla.

It is an easy gluten-free meal that’s super fresh-tasting, flavorful and satisfying!

They transport you straight to warm weather and summer vibes!

And the best part is that they are easy to make and come together in just over 30 minutes, and can be made ahead and heated up!

So let’s make them!

The entire dish can be made ahead or last minute.

Let’s start with the cabbage slaw

My husband is not usually a slaw fan but he appreciates that it pairs well with crispy fish and he raved about this cabbage slaw!

It’s light, fresh, a little tangy and so delicious!

Here’s what in it:

green cabbage

red or purple cabbage

shredded carrots (not necessary but I love the pop of color!)

and a simple, light dressing of avocado mayo, fresh lime juice, red wine vinegar and a dash of honey

All you do is gently toss the shredded cabbage and carrots together, then pour on the dressing to taste (my husband loved the dressing on the tacos too!), mix and let stand until ready to serve.

Pro tip: Because the cabbage is so crisp, it’s doesn’t wilt in the dressing and can be made up to a day in advance. But if you want it to be super fresh, prep the cabbage mix and make the dressing but don’t combine until day of.

Now on to the Crispy Fish!

The crispy fish is also easy to make.

The fish is lightly coated, then deep fried (or air fried) and it’s so crispy and flavorful! And the crispy coating stays on!

We made them with tilapia which is a very light, flaky fish, though my fish market told me that cod would also work well.

Pro tip: As I’ve said before, I am not a fish expert (though I’m learning as we’ve been all about gluten-free fish dinners lately!) and I don’t personally eat meat (though my family does), so I always ask my butcher or fish counter what is the freshest and best for a particular recipe. Most people are extremely knowledgeable and happy to help!

Here’s what you’ll need:

tilapia

egg

gluten-free all purpose flour (we used GFJules all purpose flour (affiliate link)

garlic powder

onion powder and

red pepper .

As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the crispy fish...

All you do is:

create an assembly line with the fish, whisked egg and flour/ spices so that you can coat the fish.
Then fry them for about 4-5 minutes per batch, depending on what you’re frying them in.
Pro Tip: when they come out of fryer, let them cool on a wire baking rack and that will keep them extra crispy.

You’ll see in the photos below, 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.

I don’t own an air fryer but if you make these with an air fryer, please leave a comment and let me know how it works and how long you cooked them for!

For our fryer or skillet, the fish cooks (just 4-5 minutes each batch and I did it in 3 batches).

Then you are ready to assemble!

Grab your favorite gluten-free tortilla (we love Siete Foods almond flour tortillas), heat it up for the tastiest taco (I like to heat them on a skillet), spoon in some of the cabbage slaw and top with a piece or two of crispy fish and a sprinkle of cilantro.

It looks impressive but is easy to make, and is so fresh tasting and delicious! The best kind of gluten-free dinner recipe!

Pro tip: As things can get busy during “dinner time” even in the summer, 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!

For more taco recipes, click here.

For more Summer recipes, click here.

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