I love tacos. And fish tacos are a staple around my house. While we do a number of variations on fish tacos; this gluten-free battered fish taco recipe served with creamy coleslaw is our favourite by far. The coleslaw provides the perfect creamy counterpoint to the light and crispy fried fish.
Now let’s just jump in and get straight to cooking.
Gluten-free battered fish taco recipe with creamy coleslaw
Ingredients for the tacos:
- 2 eggs
- 1/4 tsp cream of tarter
- 1 1/2 C flour
- 24 gr Old El Paso taco seasoning mix low sodium
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp parsley paste
- 1 1/4c low sodium club soda
- 1 1/2 tbs baking powder
- 2 lbs tilapia or other white fish
Ingredients for Creamy Coleslaw:
- 1/2 C mayonnaise
- 2 tsp apple cider vinegar
- 1/2 small Napa cabbage – shredded (you could also mix up the cabbage-type or use store-bought coleslaw or broccoli slaw)
- 1/2 small purple onion cut into thin half moon slices.
- 1 1/2 tsp sugar
- 1 tsp pepper
- 1/2 cup grated carrot (optional)
Directions for the tacos:
- Separate the whites and yolks of the two eggs into separate bowls.
- To the egg yolk bowl, add in gluten-free flour, baking powder, seasoning mix, seasonings, parsley, and water. Beat with a whisk until smooth and combined to create a batter.
- In the egg white bowl, add cream of tarter to the egg whites. Using a hand mixer with whisk attachment beat egg whites to stiff peaks. They should be glossy, thick, and they shouldn’t move when you turn bowl over.
- Using a silicone spatula, gently fold whites into batter until there are no white streaks. Doing a figure eight motion scraping the bottom of the bowl on each pass helps.
- In a large skillet place about a half inch of oil and heat until 350°.
- To test the taste of the batter, use a teaspoon to drop a bit of batter into the oil and fry until golden on both sides. Once cooled, taste to confirm that the seasonings are balanced. You can adjust the seasoning of the batter if necessary.
- Cut fish into 1 inch wide strips.
- Dip strips into batter and gently place into hot oil.
- Using tongs turn the fish- the fish should be light golden brown on all sides.
Tip: If you use frozen fish, make sure it is thawed and dried before you dip it in the batter.
Directions for the Coleslaw:
- Shred Napa cabbage and slice onions and set aside.
- In a bowl mix mayo, sugar, pepper, and apple cider vinegar. Whisk to combine. Taste and adjust to your palate preference.
- Toss cabbage and onions in the dressing and serve.
Putting Tacos Together:
- Lay the battered fish on a gluten-free corn tortilla.
- Top with a good scoop of the homemade coleslaw followed by extra minced purple onion.
- You could also top with jalapeños for a little heat but they are optional.
Recipe Notes:
- This recipe will feed 4-5 people and any leftovers will reheat well in the oven.
- This creamy coleslaw also pairs really well with BBQ chicken, burgers, ribs or pulled pork.
This gluten-free battered fish taco recipe is perfect all year around. These are the kinds of recipes that once you make them, you’ll make them over and over again. If you’re looking for other meatless options you may enjoy our gluten-free vegetarian mushroom ragoût over creamy polenta or best gluten-free ricotta gnocchi ever recipes.
Do you like fried fish tacos? Have you tried this recipe? Let us know in the comments below.
Enjoy and stay safe.