Red Meat Allergy 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
- 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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