This recipe is one of those types of things as a chef you strive for. I have been playing around with some different combinations of flavors of one of my favorite foods and feel like I have finally hit the nail with this one.
I originally developed this recipe for my “All Things Gluten Free Course” on Mind Body Green. But I wanted to share it here as well, to give you a taste of what is available in the course. 21 of some of my best recipes yet.
These tacos, are hands down, some of the best fish tacos I have ever had. Growing up in California, Baja style crispy fish tacos were a staple amongst me and my friends. I have the best memories of spending days at the beach and stopping to grab some fish tacos at the end of a killer day in the sun.
Not to be biased, but making this with gluten free flours makes for one of the crispiest lightest exteriors ever! Because of the higher starch content, the outside gets super crunchy and more importantly STAYS super crunchy.
The chipotle aoli, is the perfect creamy, smoky compliment to the tangy herbaceous slaw that goes on top. All in all it’s a symphony of flavors that has won the heart and stomachs over of everyone who tries these bad boys!
Here is the video of me making them on Home and Family the other day with my moms!
Gluten Free Crispy Fish Tacos
- 1 pound skinless red snapper or mild white fish
- ½ cup AP Gluten Free Flour
- ½ cup white rice flour
- 1 teaspoons kosher salt
- 1 cup club soda
- Vegetable oil
- 8 small corn tortilla
- 2 radishes sliced thin
- 1 lime, cut into quarters
- ½ cup mayonnaise
- 1 garlic clove minced
- 1 teaspoon lime juice
- 1 chipotle in adobo, finely minced.
- Pinch of salt and pepper
Mix all ingredients in a bowl.
- 4 cups thinly sliced cabbage
- ¼ cup finely chopped cilantro
- 1 teaspoon lime zest
- 1 ½ tablespoons lime juice
- ½ cup mayonnaise
- 2 green onions, sliced thin
- fresh cracked pepper and sprinkle of salt
- Mix all ingredients in a bowl.
- Heat oil over medium high heat until the temperature reads 350 degrees Farenheit.
- Cut each fillet in half lengthwise, and then cut diagonally into 1” strips
- Whisk flour, rice flour and salt into a medium bowl
- Gradually whisk in club soda. The batter should be thick enough to coat the fish.
- Working in batches fry each piece of battered fish. Be careful not to crowd the pot, otherwise the temperature will drop. Fry the fish for about 5 minutes or until the outside is brown and crispy.
- Transfer to a wire rack and season with salt.
- Char tortillas over open flame or warm them in the oven. Add a couple piece of fish to each taco. Top with sauce and slaw and slice of avocado and radish.
- Squeeze some lime on top and dig in!