Gluten-Free Fish Tacos with Creamy Salsa
These fish tacos aren't just for Tuesdays! Made with gluten-free flour, seasonings and fresh garnishes, these tasty tacos are great any day of the week!
Course Main Course, Snack
Cuisine gluten free, Mexican
Servings 4 people
Calories 497 kcal
- 1/2 cup GF flour
- 2 tsp chili powder
- 1/4 tsp garlic powder
- 1 tsp dill (optional)
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1 lb tilapia or white fish cut into 2 inch chunks
- 1/4 cut lemon or lime juice
- 2 tbsp cooking oil
- 12 soft corn tortillas
- 8 oz salsa approximate quantity
- 8 oz sour cream
- a mix of toppings such as radishes, chopped onions or sliced scallions, chopped avocado and lettuce
Put flour, herbs / spices and salt into a large bowl and mix.
Put lemon / lime juice in to a small bowl. Dip fish into juice and then into flour mixture until lightly coated.
Heat oil in frying pan. Add coated fillets. Sauté for 2-3 minutes on each side until cooked. Remove from pan, cover to keep warm.
Clean and dry pan. Put over medium heat. When hot, add corn tortillas and cook for approximately 30 seconds and each side.
Put salsa and sour cream in a small bowl and mix.
To serve
- Let people make their own tacos by filling tortillas with fish, salsa and a mix of other toppings.
Keyword celiac safe, fish tacos, gluten free tacos, gluten-free, taco tuesday