Glute Free Crispy Fish Tacos were the cover recipe from Issue 14 of Australian Gluten-Free Life.
Crispy on the outside and light and flake on the inside, these gluten-free fish tacos are an easy mid-week dinner or a relaxed weekend meal.
Gluten-Free Crispy Fish Tacos
The cover recipe from Issue 14 of Australian Gluten-Free Life magazine
Ingredients
- 1 cup gluten-free plain flour plus extra to coat
- 1 cup sparkling mineral water
- 1 teaspoon gluten-free baking powder
- Vegetable oil to deep-fry
- 400 g firm white fish cut into bite-sized pieces
- 1 tablespoon lime juice
- 8 gluten-free taco shells
- 1 avocado diced
- 2 handfuls coriander chopped
- 1ยฝ cups iceberg lettuce shredded
- 200 g can pineapple pieces drained and roughly chopped
- ยฝ cup whole-egg mayonnaise
Instructions
- Place flour in a large bowl and make a well in the middle. Add mineral water and baking powder and stir to combine. Do not over beat.
- Coat fish pieces in a little extra flour, then tip into batter and coat well. Shake of any excess batter.
- Heat oil in a large saucepan over medium heat. Carefully place fish pieces in the hot oil and fry for 3-5 minutes (depending on the size of the fish) until the batter is golden brown and crisp. Remove from oil and drain on kitchen paper.
- Prepare taco shells according to directions on the packet.
- Place avocado, coriander and lime juice in a bowl. Stir to combine.
- Fill taco shells with lettuce, fish and pineapple. Top with a dollop of avocado and mayonnaise.
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