Gluten Free Fish Tacos (Edit recipe)

These ridiculously crispy fish tacos with a pineapple avocado salsa are addictive and totally gluten free.

30 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	1525
Fat:	113 g
Carbohydrates:	98 g
Protein:	28 g
Cholesterol:	40 g
Sodium:	855 mg
Fiber:	9 g
Sugars:	9 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

Fish Taco

1 cup Sweet White Rice Flour (Bob's Red Mill)
2 Tbsp Cornstarch
1 tsp Baking Powder
1 tsp Kosher Salt
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp Chili Powder
.25 tsp Cayenne Pepper
1.25 cups Club Soda
1 lb Tilapia, Cod, or Haddock
2 cups Corn Oil
8 Corn Tortilla

Dry Dredge

.25 cup Sweet White Rice Flour (Bob's Red Mill)

Pinepaple Avocado Salsa

1 cup Pineapple, fresh, chopped
.5 cup Vine-ripened Tomato, diced
.25 cup Red Onion, diced
2 Tbsp Jalapeño, minced, seeds removed if desired
2 Tbsp Cilantro, fresh, chopped
1 Avocado, chopped
2 Tbsp Lime Juice
1 tsp Kosher Salt

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Process

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!