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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.


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

  • 1 cup all-purpose gluten-free 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


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

  • Whisk all-purpose gluten-free 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 until 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.

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

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

  • Turn occasionally with slotted spoon or tongs until crust is crispy and golden brown, about 3 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/or 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. Some days I would enjoy the corn tortillas...and other days skip them and enjoy as is.) or peanuts.

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