Delicious gluten free fried fish tacos with Mexican pickled red onions, spicy peppers with tajin seasonings, fresh coriander, cheese, sour cream and freshly squeezed lime juice

Delicious Fried Fish Tacos {Gluten Free}

We made such delicious fried fish tacos the other day with the crispiest fish fingers coated in tortilla chip โ€˜breadcrumbsโ€™ + homemade Mexican style pickled onions, pan fried peppers with tajin seasonings, fresh coriander, extra mature cheddar, sour cream and freshly squeezed lime juice. ๐Ÿ˜›

Delicious gluten free fried fish tacos with Mexican pickled red onions, spicy peppers with tajin seasonings, fresh coriander, cheese, sour cream and freshly squeezed lime juice Delicious gluten free fried fish tacos with Mexican pickled red onions, spicy peppers with tajin seasonings, fresh coriander, cheese, sour cream and freshly squeezed lime juice

NOTES:

1. I used cod, but you can use any white fish or even chicken.

2.ย For a healthier alternative, you can just skip the breadcrumbs and bake/grill the fish instead of frying.

3. The tajin seasoning is absolutely delicious and basically a blend of dehydrated lime, chilli and sea salt. You can find it in some supermarkets, but you can also easily make your own by dehydrating lime and grinding it to a powder in a spice grinder. I’ll be posting a recipe for it if anyone is interested. ๐Ÿ™‚

4. For the taco shells, I used Old El Paso’s regular gluten free tortillas.

For the Mexican style pickled onions:

You can check out my RECIPE HERE. It’s very simple, takes seconds to prepare and makes the best garnish. ๐Ÿ™‚

Mason jar filled with homemade Mexican style pickled red onions

Delicious Gluten Free Fish Tacos
 
Author:
Recipe type: Mains
Cuisine: Mexican
Ingredients
For the fish:
  • 250g white fish (I used cod)
  • 70g tortilla chips (or you can use gf breadcrumbs)
  • 2 Tbsp plain all purpose gluten free flour (I used ASDA)
  • 1 egg
  • Salt
  • Optional: seasonings of your choice
  • Cooking oil or fat of your choice (to fry)
For the peppers:
  • 1 small red bell pepper
  • 1 small green bell pepper
  • Tajin seasonings
  • Olive oil
Everything else:
  • Pickled red onions
  • Extra mature cheddar
  • Fresh coriander
  • Sour cream
  • Lime juice
  • Gluten free taco shells (I used Old El Paso)

Directions

FOR THE FISH:

  1. Crunch up the tortilla crisps into crumbs. You can put them into a ziplock bag to make the process easier and less messy.
  2. Then stir in 2 tablespoons of plain flour and a dash of salt. I kept these plain, but you could also add any other seasonings you’d like.
  3. Prepare a separate bowl with a beaten egg.
  4. Cut the fish fillets into fish finger size strips.
  5. Dip each fish strip into the beaten egg, let any excess drip off, then cover them in the tortilla ‘breadcrumb’ until evenly coated.
  6. Set them aside on a plate.

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To deep fry:

  1. Pre-heat your fryer to 175C (347F). Or you can simply use a saucepan or wok with a few inches of oil and track the temperature with a food thermometer. Note: for this I use vegetable oil.
  2. Once the oil is ready, carefully lower the fish fingers into the oil one by one and cook for about 4-5 minutes. Until crispy and golden. Note: don’t overcrowd the fryer/pan / cook them in small batches.
  3. Let your freshly cooked fish fingers rest briefly on a drying rack or paper towels to get rid of any excess oil.

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To shallow fry:

  1. Heat up 2-3 tablespoons of olive oil (or cooking oil of your choice) in a non-stick frying pan on medium heat.
  2. Add the fish fingers and cook for about 2 minutes on each side, until crispy and golden.

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COOK THE PEPPERS:

  1. Heat up a frying pan on medium low heat.
  2. Pan fry finely sliced bell peppers in a bit of olive oil with some tajin seasonings. Until they start to soften up.

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TOAST THE TACO SHELLS:

  1. Heat up a frying pan on medium heat.
  2. Briefly toast the taco shells on both sides.

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MAKE THE TACOS:

  1. Lay your toasted taco shells on a baking tray.
  2. Add some spicy peppers, cooked fish, pickled red onions, chopped up fresh coriander and generous amount of grated cheese.
  3. Place under the grill briefly until the cheese is fully melted.
  4. Serve with some sour cream and freshly squeezed lime juice on top.

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