Crispy Gluten-Free Fish Tacos

These simple little tacos produced an audible yummy noise from my family that could be heard clear across my kitchen. Honestly, that's rare. Hard as I try, I have a tough crowd to please here. Mark whipped up some simple pickled onions to top it off and a new family dinner was made. 

 

Ingredients

  • 1-2 lb skinless red snapper, halibut, cod or other mild white fish fillets, except tilapia

  • 1 cup all-purpose flour

  • 1 cup brown rice flour

  • 2 tsp kosher salt

  • 2 cups club soda

  • 1/4 - 1/2 cup Avocado oil (for frying; about 1" deep in pan)

  • Corn tortilla - lots

  • Cooking thermometer

 

Instructions

  • Cut each fillet in half lengthwise. Cut each half on a diagonal into 1” strips. 

  • Whisk all-purpose flour, rice flour, and salt in a medium bowl. 

  • Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour thin like pancake batter.

  • Heat 3 qt sauté pan over medium-high heat. Add 1 inch of oil. Heat until thermometer registers 350° - this is key to getting a quick non-greasy fried fish. 

  • Working in batches, coat fish in batter, letting excess drip off for a light coat of batter. 

  • Slowly place in oil (use a splatter guard if you have one).

  • Turning occasionally with slotted spoon or tongs until crust is crispy and golden brown, about 5 minutes. 

  • Transfer to a wire rack or paper towel; season with salt. 

  • Heat tortillas one at a time directly over a gas burner, flipping them often with tongs, until lightly charred, about 1 minute per side. 

  • Assemble with charred tortilla, my avocado purée, a couple pieces of fish, hot sauce, fresh avocado, cilantro, jalapeños and some pickled onions. Serve with lime wedges.

 

Pickled Onions

  • 1 medium red onion, sliced thin (about 1 ½ cups)

  • 1 cup red wine vinegar

  • 3 T raw honey 

  • ¼ tsp Kosher salt

Place onions in medium glass bowl. Bring vinegar, honey, and salt to simmer in small saucepan over medium-high heat, stirring occasionally. Pour vinegar mixture over onions, cover loosely, and let cool to room temperature, about 30 minutes. Once cool, drain and discard liquid.

 

SERVES: 2-4 depending on how much fish you use.

TIME: 30 minutes

 

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn (While this recipes uses corn tortillas, they are gluten free. Sometimes you have to pick your battles. In this case, I would say just eat the corn tortillas or skip the tortillas all together and enjoy as is) or peanuts.

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Copyright © 2015 The Bread & Buddha

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