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!
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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:
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!
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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!
These Gluten-Free Crispy Fish Tacos with Cabbage Slaw are a perfect Summer meal! Fresh, flavorful and satisfying, these easy tacos comes together in just over 30 minutes and can be entirely made ahead of time
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 wire baking rack (this will keep them crispy). Repeat until all the fish is fried.
Can be made ahead, stored in the refrigerator and heated up in a skillet, oven or even a microwave but it won't be as crispy if using the microwave.
Toss sliced cabbage and carrots in a large bowl.
Whisk mayo, lime juice, honey and vinegar until well combined. Toss with cabbage mix.
Can be made ahead and stored in the refrigerator. For maximum freshness, mix the cabbage, make the dressing but don't combine until day of.
For tastiest tacos, heat your gluten-free tortilla in microwave or skillet.
In each tortilla, add a big spoonful of cabbage slaw and 2 pieces of crispy fish.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...