Gut Friendly Gluten Free Cod Fish Tacos
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!