Fish Tacos
These gluten-free fish tacos are fresh, healthy, and packed with bold flavor, crunchy slaw, and creamy lime sauce.
Ingredients
For the Fish:
- 1 ½ lbs cod or mahi mahi or tilapia
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Slaw:
- 2 cups shredded cabbage
- ½ cup shredded carrots
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp honey
- Pinch of sea salt
For the Sauce:
- ½ cup plain Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce
- ½ tsp garlic powder
For Serving:
- 8 gluten-free corn or flour tortillas
- 1 avocado, sliced
- Lime wedges
- Extra cilantro
- Optional toppings: fresh mango, fresh pico de gallo or salsa, and Cotija cheese
Instructions
- In a small bowl, combine the chili powder, garlic powder, smoked paprika, cumin, sea salt, and black pepper.
- Pat the fish dry and rub with avocado oil, lime juice, and seasoning mixture.
- Heat a skillet or grill pan over medium-high heat. Cook the fish for 3 to 4 minutes per side, or until flaky and cooked through.
- While the fish cooks, make the slaw by tossing together the cabbage, carrots, cilantro, lime juice, honey, and sea salt.
- In a separate bowl, whisk together the Greek yogurt, lime juice, hot sauce, and garlic powder to make the sauce.
- Warm the gluten-free tortillas.
- Assemble the tacos by adding fish, slaw, avocado slices, and sauce to each tortilla.
- Serve with lime wedges, extra cilantro, and any additional toppings.
Notes
Chef Tips:
- Use fresh lime juice for the brightest flavor.
- Don’t overcook the fish, or it may become dry.
- Warm the tortillas before serving so they stay soft and flexible.
- Add sliced jalapeños or extra hot sauce if you like more heat.