Gluten Free Fish Tacos with Cabbage Slaw
Taco night just got a serious upgrade, and this version serves four with bold, restaurant-worthy flavors built entirely from naturally gluten-free ingredients. Cod fillets get coated in a smoky spice blend of chili powder, cumin, and smoked paprika before hitting a hot skillet, where they develop a gorgeous sear and flake apart beautifully in just minutes. The crisp two-cabbage slaw gets a bright lime-and-cilantro dressing that softens just enough as it marinates, adding crunch and freshness to every bite. Then there's the chipotle-lime sauce — a creamy, smoky drizzle made with mayonnaise and minced chipotle peppers in adobo that ties the whole thing together with a little heat. Corn tortillas are the natural base here, warmed in a dry skillet until pliable and lightly toasted, so there's no need to hunt down specialty wraps or worry about hidden gluten in a flour blend. For anyone who's learned to read ingredient labels the hard way, it's genuinely satisfying to build a dish this vibrant and crowd-pleasing without a single substitution or compromise. Finish with sliced avocado and a squeeze of fresh lime, and you've got a weeknight dinner that feels like a celebration.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb cod or tilapia fillets, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 3 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle-lime sauce
- ⅓ cup mayonnaise
- 1 tbsp fresh lime juice
- 1–2 tsp chipotle peppers in adobo sauce, minced
- ¼ tsp salt
For serving
- 8 gluten free corn tortillas (6-inch)
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, toss the green cabbage, red 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 fish and sauce — the slaw will soften slightly and the flavors will meld.
- 2
In a small bowl, whisk together the mayonnaise, lime juice, minced chipotle peppers, and salt until smooth. Taste and adjust the chipotle to your preferred heat level. Refrigerate until ready to serve.
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