Gut Friendly Gluten Free Baja Fish Tacos
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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
Ingredient noteGut friendly eating may limit alcohol because it can irritate the gut, but this recipe uses only ~4 tablespoons of gluten free beer per serving and the coating is fried in hot oil, which burns off most of the alcohol, so the little that remains is likely fine. If you prefer to always avoid gluten free beer, please tap it and change its rating to Red.
- 4 cups neutral oil (such as canola oil 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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