Ingredients
Scale
- 1 lb white fish (such as cod or tilapia)
- 1 cup gluten-free flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup cornmeal
- Olive oil for frying
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Prepare the Fish:
Pat the fish dry using paper towels and cut it into evenly sized strips. This helps the fish cook uniformly and prevents it from becoming soggy. - Create the Coating Mix:
In a medium-sized bowl, mix together the gluten-free flour, paprika, cayenne pepper, salt, and pepper. This spice blend will give your fish a lovely depth of flavor with just the right amount of heat. - Coat the Fish:
Dredge each fish strip in the flour mixture, ensuring an even coating. Then, roll the fish in cornmeal to give it a crunchy texture when fried. - Fry the Fish:
Heat olive oil in a skillet over medium heat. Once hot, fry the fish strips until they are golden brown and cooked through, which should take about 3-4 minutes on each side. Be careful not to overcrowd the pan, as this can lower the oil temperature and lead to uneven cooking. - Warm the Tortillas:
In a separate pan, heat the corn tortillas until they are warm and pliable. This step is crucial for making sure the tortillas don’t crack when assembled. - Assemble the Tacos:
Place the fried fish strips onto the warm tortillas. Top with shredded cabbage, diced tomatoes, and chopped cilantro. These toppings add freshness and a burst of color to your tacos. - Serve with Lime Wedges:
Serve your tacos with lime wedges on the side. A squeeze of lime juice enhances the flavors and provides a zesty finish.
Nutrition
- Serving Size: one normal portion
- Calories: 200
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g