Fish tacos are the kind of meal that just makes people happy.
They’re fresh, loaded with flavor, and have that perfect balance of crispy, tangy, and creamy. But if you’re gluten-free, finding a good fish taco can be tricky. Many places batter their fish in wheat flour or serve tacos on traditional flour tortillas.
Not today.
We’re doing gluten-free fish tacos the right way—crispy, golden fish, crunchy cabbage slaw, and a bright, zesty cilantro lime sauce, all wrapped up in a soft corn tortilla. These are easy enough for a weeknight dinner but fancy enough to impress your friends.
Why You’ll Love This Recipe
✔ 100% gluten-free – No sketchy ingredients, just simple, fresh food.
✔ Crispy, golden fish – A light, gluten-free crust that’s still crunchy.
✔ Fresh & vibrant – That cilantro lime sauce takes it over the top.
✔ Easy to make – No deep frying, just a quick pan-sear.
Pro Tips for the Best Gluten-Free Fish Tacos
✔ Use fresh fish. The fresher, the better. Frozen fish works too—just thaw it completely and pat it dry before cooking.
✔ Don’t skip the slaw. It adds crunch, balance, and a little tanginess.
✔ Corn tortillas are naturally gluten-free, but double-check the label to be safe.
✔ For extra crispy fish, use crushed corn tortilla chips instead of panko.
✔ Want spice? Add a pinch of cayenne to the flour mix or toss in some diced jalapeños with the slaw.
What to Serve with Fish Tacos
These tacos are fantastic on their own, but if you want a little something extra, try:
- Mexican Street Corn (Elote) – Creamy, tangy, and packed with flavor.
- Black Beans & Rice – Classic and simple.
- Grilled Pineapple Salsa – Sweet, smoky, and refreshing.
- Spicy Mango Margarita – Because why not?
Make-Ahead & Storage Tips
- Cabbage slaw: Make it up to a day ahead—it actually gets better as it sits.
- Cilantro lime sauce: Keeps well in the fridge for 3-4 days.
- Fish: Best served fresh, but you can reheat it in an air fryer or oven at 375°F for 5-7 minutes to keep it crispy.
Final Thoughts
Gluten-free eating doesn’t mean missing out on your favorite foods. These fish tacos are proof that simple, fresh ingredients can create something truly delicious. The crispy fish, crunchy slaw, and creamy cilantro lime sauce come together for a meal that’s light, flavorful, and easy to love.
Make these once, and I guarantee you’ll want them in your dinner rotation every single week.
Now, grab some tortillas and get cooking!
Print
Gluten-Free Fish Tacos with Cabbage Slaw & Cilantro Lime Sauce
- Total Time: 35 minutes
- Yield: 4 servings (about 8 tacos) 1x
- Diet: Gluten Free
Description
Crispy, golden gluten-free fish fillets wrapped in warm corn tortillas, topped with a crunchy cabbage slaw and drizzled with a bright, creamy cilantro lime sauce. These fish tacos are packed with fresh flavor, easy to make, and perfect for a healthy, satisfying meal.
Ingredients
One of the best things about this recipe is that every ingredient is easy to find at any grocery store in the U.S. You don’t need specialty flours or fancy seasonings—just fresh, simple, whole ingredients.
For the Fish
- 1 lb white fish (like cod, halibut, tilapia, or mahi-mahi)
- ½ cup gluten-free flour (I like using rice flour or chickpea flour)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 large egg, beaten
- ½ cup gluten-free panko (or crushed corn tortilla chips)
- 3 tbsp avocado oil (or another high-heat oil)
For the Cabbage Slaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- ¼ cup grated carrot (for a little sweetness)
- ¼ cup chopped cilantro
- 2 tbsp lime juice (fresh-squeezed)
- 1 tbsp olive oil
- ½ tsp salt
For the Cilantro Lime Sauce
- ½ cup Greek yogurt or mayo
- ¼ cup fresh cilantro, finely chopped
- 1 garlic clove, minced
- Juice of 1 lime
- ½ tsp honey or maple syrup
- ¼ tsp salt
- 1 tbsp water (if needed, to thin it out)
For Serving
- 8 small corn tortillas (gluten-free)
- 1 ripe avocado, sliced
- Extra cilantro, for garnish
- Lime wedges
Instructions
Step 1: Make the Slaw
The slaw is simple but makes a huge difference in texture and flavor. In a large bowl, toss together the green cabbage, purple cabbage, carrot, and cilantro. Drizzle in the lime juice, olive oil, and salt. Toss it up and let it sit while you cook the fish—this lets the flavors soak in.
Step 2: Mix Up the Cilantro Lime Sauce
Whisk together the Greek yogurt (or mayo), cilantro, garlic, lime juice, honey, and salt. If it’s too thick, add a splash of water to loosen it up. Taste and adjust—it should be bright, tangy, and just a little creamy.
Step 3: Prep & Coat the Fish
- Pat your fish dry with a paper towel. Cut it into taco-sized strips.
- In one shallow bowl, whisk the egg.
- In a second bowl, mix the gluten-free flour, paprika, garlic powder, cumin, salt, and black pepper.
- In a third bowl, add the gluten-free panko or crushed tortilla chips.
- Coat the fish: First, dredge each piece in the seasoned flour, then dip it into the egg, and finally coat it with the panko. Press gently to make sure the coating sticks.
Step 4: Cook the Fish
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the fish pieces in a single layer (don’t crowd the pan!). Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels.
Step 5: Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and slightly charred. Or, wrap them in foil and pop them in a 350°F oven for 5-10 minutes.
Step 6: Assemble the Tacos
Time to build these beauties:
- Place a few crispy fish pieces in each tortilla.
- Add a scoop of crunchy cabbage slaw.
- Drizzle with the cilantro lime sauce.
- Top with avocado slices and fresh cilantro.
- Serve with lime wedges for an extra squeeze of freshness.
Notes
- Use any mild white fish such as cod, halibut, tilapia, or mahi-mahi.
- For extra crunch, swap gluten-free panko for crushed corn tortilla chips.
- The cabbage slaw can be made up to a day in advance to enhance the flavors.
- Serve with extra lime wedges for added brightness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Searing
- Cuisine: Mexican-Inspired, Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
