Main Course

Gluten-Free Fish Tacos

Name: Gluten-Free Fish Tacos
Total time: 30 min
Yield: 4 servings
Ingredients: 450 gram whiting or sea bass fillet (sliced into strips); 8 piece gluten-free corn tortillas; 2 cup shredded red and white cabbage mix; 0.5 cup finely chopped fresh cilantro; 1 tablespoon finely chopped jalapeno pepper; 2 tablespoon apple cider vinegar; 4 tablespoon olive oil; 0.75 cup gluten-free mayonnaise; 2 piece lime; 2.5 teaspoon gluten-free taco seasoning; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Duration

30 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

450 gram whiting or sea bass fillet (sliced into strips)
8 piece gluten-free corn tortillas
2 cup shredded red and white cabbage mix
0.5 cup finely chopped fresh cilantro
1 tablespoon finely chopped jalapeno pepper
2 tablespoon apple cider vinegar
4 tablespoon olive oil
0.8 cup gluten-free mayonnaise
2 piece lime
2.5 teaspoon gluten-free taco seasoning
0.5 teaspoon salt
0.3 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Preheat the oven to 165 degrees and let it heat up. During this time, start preparing the garnish and sauce for the dish.

Place the mixture of minced red and white cabbage, finely chopped fresh cilantro, and jalapeno pepper into a large mixing bowl. Add apple cider vinegar, 1 pinch of salt, and black pepper, and mix the ingredients well; let them rest on the side for the flavors to meld.

For the aromatic sauce, put the gluten-free mayonnaise into a small bowl. Squeeze the juice of 1 lime over it, grate the zest very finely, add 0.5 teaspoon of taco seasoning, and whisk until it reaches a smooth consistency.

Cut the fish fillets into long strips approximately 1.5 cm wide. Sprinkle a light amount of salt and black pepper over the strips.

Add 2 tablespoons of olive oil to a wide pan and heat over medium-high heat. Arrange the fish strips in the pan and fry the first side for approximately 4 minutes.

Carefully flip the fish with tongs and sprinkle the remaining 2 teaspoons of taco seasoning evenly over them. Sauté the other side for 3 to 4 minutes, until the fish are fully cooked and reach a texture that won't fall apart. Transfer the cooked fish to a cutting board and break them into bite-sized pieces.

Brush the remaining 2 tablespoons of olive oil onto both sides of the corn tortillas. Arrange them on a baking sheet and heat in the oven for 3-4 minutes. Just before serving, toast the tortillas for a few seconds on both sides in a hot, dry pan to give them a smoky aroma.

Distribute the cooked fish pieces in the center of the warmed corn tortillas. Place the prepared vinegar cabbage salad on top and drizzle with the lime zest mayonnaise sauce. Slice the remaining lime and serve it on the side while hot.

Chef's Tips

Roasting the corn tortillas in an oil-free pan for a very short time before serving without burning them significantly enhances the fresh taco flavor.
Be careful not to overcrowd the pan while cooking the fish; the fish should remain crispy on the outside and juicy on the inside without releasing its own juices.
If you are following a gluten-free diet, make sure that the taco seasoning and mayonnaise you use are labeled as 'gluten-free'.

Alternative & Optional Ingredients

You can also use salmon or cod instead of whiting or sea bass.
You can prepare a lower-calorie sauce by using a mixture of strained yogurt and labneh instead of mayonnaise.
In cases where you cannot find fresh cilantro, you can opt for finely chopped fresh green onions.

Gourmet Recommendations

To add depth of flavor to the tacos, you can add homemade pico de gallo (a mixture of diced tomatoes, onions, and peppers) on top during the serving stage.
For avocado lovers, spreading a thin layer of fresh guacamole sauce on the base of the taco takes the flavor to the next level.

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Nutrition Facts

Per Serving

Calories580 kcal

Protein22 g

Carbohydrates24 g

Fat45 g

Fiber 4 g

Sugar 3 g

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Main Course

Gluten-Free Fish Tacos

Duration

30 min

Servings

For 4 People

Difficulty

medium

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