Gluten Free Easy Fish Tacos

Total time25 min

Prep time15 min

Cook time10 min

Flaky, spice-rubbed cod (or tilapia) gets a quick sear in a hot skillet until it's perfectly opaque and pulls apart with a fork, then lands in warm corn tortillas piled high with crisp lime-cabbage slaw. The chili powder, smoked paprika, and cumin rub gives the fish a smoky, punchy edge, while the tangy sour cream crema drizzled on top cools everything down. Since these lean on corn tortillas rather than flour ones, they're a natural fit for a gluten free table without missing any of the classic taco experience. Fresh cilantro, red onion, and a squeeze of lime keep the whole thing bright and fresh, and a final hit of hot sauce or extra lime at the table lets everyone customize their own plate. It's a fast, weeknight-friendly dinner that comes together in under thirty minutes and holds up beautifully as a gluten free go-to.

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Ingredients

4 servings

For the fish

1 ½ lb cod or tilapia fillets, cut into 2-inch pieces
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1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the slaw

2 cups green cabbage, thinly shredded
¼ cup red onion, thinly sliced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice
1 tbsp olive oil
¼ tsp salt

For the crema

½ cup sour cream
2 tbsp mayonnaise
1 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
lime wedges (optional)
hot sauce (optional)

Instructions

1
In a small bowl, stir together the chili powder, smoked paprika, cumin, garlic powder, 1/2 tsp salt, and black pepper. Pat the fish pieces dry with paper towels, then toss them with the spice mixture until evenly coated.
2
In a large mixing bowl, combine the shredded cabbage, red onion, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well and set aside.

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