Seed Oil Free Gluten Free Cod Fish Tacos
Total time45 min
Prep time25 min
Cook time20 min
4.5(30)
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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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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