GF Breaded Fish Tacos (Edit recipe)

When it comes to fish tacos, the key is in fresh wild-sourced fish and how it's seasoned. I'm excited to share my recipe for gluten-free breaded fish tacos, where the star ingredient is the Primal Palate Seafood Seasoning. Don't be discouraged by the name, this seasoning blend transforms any ingredient into a flavorful meal. I used fresh Rock Fish Cod for these tacos, but any wild-caught white fish will work (cod, halibut, dover sole are some of our favorites)! Provecho amigos!

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	2100
Fat:	158 g
Carbohydrates:	126 g
Protein:	28 g
Cholesterol:	77 g
Sodium:	5184 mg
Fiber:	6 g
Sugars:	3 g
Calculated for total recipe.

by The Hangry Latina

Serves: 4-6

Ingredients

Breaded Fish

1 lb Cod, Any white fish works great here (Cod, halibut, & dover sole)
1.5 cup Gluten Free Flour, GF or Regular Unbleached Flour work great
3 whole Eggs
2 Tbsp Salt
2 Tbsp Primal Palate Seafood Seasoning
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1.5 cup Gluten-free Panko, Regular Panko and/or Tempura Flour works!
2 Tbsp Ground Fresh Black Peppercorns
2 - 4 cup Avocado Oil, For Frying

Mango Slaw

1 whole Mango, peeled and diced into small cubes
1 whole Coleslaw Mix (Shredded Cabbage and Carrots), I use one whole package of angel hair Cole slaw
0.5 cup Cilantro, finely chopped
1 whole Lime, juiced
.25 - .5 cup Mayonnaise
.25 - .5 cup Sour Cream, Mexican Cream works great as well!
0.25 cup Red Onion, thinly sliced
1 Tbsp Salt, to taste

Garnish/Tacos

1 whole Lime, Sliced for garnish
1 whole Avocado, Sliced
0.5 cup Cilantro, Chopped for garnish
3 - 6 whole Almond Flour Tortillas (Siete), Corn or Regular Flour Tortillas work great!

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut the fish fillets into bite-sized strips.
Prepare Breading Station and set up three shallow bowls: One with flour, primal palate seasoning, garlic/onion powder, salt & pepper. One with beaten eggs - add salt/pepper. One with panko breadcrumbs mixed with salt and pepper.
Dredge each fish strip in the flour, then dip into the beaten eggs, and finally coat with the panko breadcrumb mixture. Ensure the fish is evenly coated at each step.
Heat about 1/2 inch of avocado oil in a large skillet over medium-high heat (I keep my oil around 325-350 degrees Fahrenheit). Once the oil is hot, add the breaded fish strips in batches. Fry until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil and add a pinch of salt.
In a small bowl, mix together all ingredients for slaw. Please note: I added a varying amount of sour cream/mayonnaise. It's a total preference if you want it creamier with mayo/crema.
Heat the tortillas in a dry skillet over medium heat, set aside.
To assemble tacos, place a few pieces of fried fish on each tortilla. Top with the cabbage slaw, avocado slices, and a drizzle of lime juice. Serve with coconut rice on the side. Provecho amigos!