Gluten Free Baja Fish Tacos
Crispy, golden, coastal-style fish tacos are one of those meals that feel like a treat every single time — and this version delivers all the crunch and flavor without a trace of gluten. The batter is built on rice flour and cornstarch, with cold gluten free beer whisked in to create that light, airy coating that fries up beautifully around flaky cod strips. Smoked paprika, cumin, and a hit of cayenne give the batter real depth, so every bite has that smoky, slightly spicy kick you'd expect from a proper Baja-style taco. While the fish fries, a quick lime-and-cilantro slaw marinates on the counter, and a smoky chipotle crema comes together in minutes — both adding brightness and creaminess that balance the heat perfectly. Corn tortillas are naturally wheat-free, so they're the ideal vehicle here, charred just enough over a flame to stay pliable and pick up a little smokiness of their own. The whole spread serves four and comes together in a logical, well-paced sequence that keeps everything hot and fresh at the same time. This is the kind of dinner that makes people forget they're eating anything other than exactly what they were craving.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod fillets, cut into 3-inch strips
- 1 cup rice flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 cup gluten free beer, cold
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the chipotle crema
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
For serving
- 8 small corn tortillas
- lime wedges (optional)
- sliced jalapeño (optional)
Instructions
- 1
Make the slaw: In a medium bowl, toss the shredded cabbage and cilantro with the lime juice, olive oil, and salt until evenly coated. Set aside to marinate for at least 15 minutes while you prepare the remaining components.
- 2
Make the chipotle crema: In a small bowl, whisk together the mayonnaise, sour cream, minced chipotle peppers, lime juice, and salt until smooth. Taste and adjust heat by adding more chipotle if desired. Refrigerate until ready to serve.
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