Gluten Free Cod Fish Tacos
Crispy beer-battered fish tacos are one of those dishes that can feel off-limits when you're avoiding gluten, but this recipe nails every element without compromise. The secret is a batter built from a gluten free flour blend, cornstarch, and cold gluten free beer — that combination creates a coating that fries up shatteringly crisp and golden around tender strips of cod. Smoked paprika, cumin, and a hit of cayenne give the batter real depth, so the fish tastes bold and seasoned all the way through. While the cod fries, a bright lime-and-cilantro slaw comes together in minutes, cutting through the richness with just the right amount of freshness. The chipotle crema — smoky, creamy, and just spicy enough — ties everything together in the most satisfying way. Corn tortillas are naturally wheat-free, so they're the perfect vessel here, especially once they're warmed in a dry skillet until lightly charred at the edges. This recipe serves four and delivers the full taco-truck experience from your own kitchen, no substitutions or sad swaps required.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod fillets, cut into 1-inch-wide strips
- 1 cup gluten free flour blend
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- 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 salt
For the chipotle crema
- ½ cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 12 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 while you prepare the remaining components.
- 2
Make the chipotle crema: In a small bowl, stir together the mayonnaise, 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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