Gluten-Free

Crispy Fish Tacos with Lime Slaw

Name: Gluten-Free Crispy Fish Tacos with Lime Slaw
Total time: 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 1/2 pounds cod, rockfish, or halibut, cut into strips; 1/2 cup cornstarch; 1/2 cup fine cornmeal; 1 teaspoon each chili powder, salt, and garlic powder; 2 large eggs, beaten; Oil for frying; 12 corn tortillas (gluten-free); 3 cups shredded cabbage, 1/4 cup mayonnaise, juice of 1 lime, 1 tablespoon honey, pinch of salt

Serves 430 minutesMain Dishes

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Illustration of crispy fish tacos with lime slaw

The swap

Cornmeal and cornstarch coating instead of flour or beer batter.

Ingredients

1 1/2 pounds cod, rockfish, or halibut, cut into strips
1/2 cup cornstarch
1/2 cup fine cornmeal
1 teaspoon each chili powder, salt, and garlic powder
2 large eggs, beaten
Oil for frying
12 corn tortillas GF label

Lime slaw

3 cups shredded cabbage, 1/4 cup mayonnaise, juice of 1 lime, 1 tablespoon honey, pinch of salt

Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.

Steps

Stir the slaw together and chill.
Mix the cornstarch, cornmeal, and seasonings. Dip the fish in egg, then the coating.
Heat 1/4 inch of oil in a skillet over medium-high. Fry the fish 2 to 3 minutes per side until golden. Drain.
Warm the tortillas. Fill with fish and slaw. Add salsa, avocado, or hot sauce as you like.

This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.

Ingredients

Lime slaw

Steps

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