Gluten Free Fish Tacos
These ridiculously crispy fish tacos with a pineapple avocado salsa are addictive and totally gluten free.
PREP TIME
30 minutes
COOK TIME
15 minutes
INGREDIENTS
24
Serves: 4
Ingredients
Fish Taco
- 1 cup1 cup1 cup Sweet White Rice Flour - Bob's Red Mill
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Smoked Paprika
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Chili Powder
- .25 tsp.25 tsp.25 tsp Cayenne Pepper
- 1.25 cups1.25 cups1.25 cups Club Soda
- 1 lb1 lb1 lb Tilapia, Cod, or Haddock
- 2 cups2 cups2 cups Corn Oil
- 888 Corn Tortilla
Dry Dredge
- .25 cup.25 cup.25 cup Sweet White Rice Flour - Bob's Red Mill
Pinepaple Avocado Salsa
- 1 cup1 cup1 cup Pineapple, fresh, chopped
- .5 cup.5 cup.5 cup Tomato, Vine-Ripened, diced
- .25 cup.25 cup.25 cup Red Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp Jalapeño Pepper, minced, seeds removed if desired
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, fresh, chopped
- 111 Avocado, chopped
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 1 tsp1 tsp1 tsp Kosher Salt
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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
- In a large bowl, combine the Bob’s Red Mill Sweet White Rice Flour and Cornstarch along with the baking powder, kosher salt, and spices.
- When thoroughly combined, gradually whisk in the club soda.
- It will foam up quite a bit at first, but continue whisking until the batter is formed. Note that the batter will thicken as it rests.
- In a separate bowl, whisk together the ¼ cup of Bob’s Red Mill Sweet White Rice Flour with a ½ tsp of kosher salt and reserve.
- Portion your room temperature fish into 4” strips (taco sized!) and season them with an additional sprinkle of kosher salt.
- For the Pineapple Avocado Salsa, carefully cut and prep all of the fruits and vegetables required and combine them in a large bowl.
- The measurements don’t need to be precise, and you can add more or less of the jalapeño if you want to control the heat level.
- Delicately toss the avocado into the remaining ingredients and reserve.
- The acidity from the pineapple, tomato, and lime will help to mellow the abrasiveness of the raw red onion, and prevent the oxidizing of the avocado.
- Preheat the oil to 350F in a cast iron skillet.
- Dredge the fish in the dry ingredients and then into the wet batter.
- Again, the batter will be thick so make sure each piece of fish is nicely coated.
- Carefully fry each piece of fish for 1-2 minutes per side until beautifully crispy and golden brown.
- Place on a wire rack to cool and immediately season with kosher salt. A wire rack will help keep the fish crispy, whereas a plate with a paper towel might make one side soggy.
- Serve the tacos on warm tortillas (I like to char mine right on the open flame), and dollop with a helping of the homemade salsa. Squeeze additional lime, and enjoy!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Pescetarian Seafood Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1334 |
| Fat: | 111 g |
| Carbohydrates: | 59 g |
| Protein: | 25 g |
| Cholesterol: | 40 g |
| Sodium: | 681 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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