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5 from 5 votes
Gluten Free Baja Fish Tacos with Avocado Crema + Chipotle Slaw
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Crispy, crunchy and savory baja fish tacos that are also healthy and gluten free? Yes! It IS possible to make lightened up, real food fried tacos that make for a perfect summer meal. In this recipe, we'll show you how it's done, complete easy-to-make with Avocado Crema sauce + Chipotle Coleslaw.

Course: Main Course
Cuisine: Mexican
Keyword: baja fish tacos, cabbage slaw, crunchy fish tacos, gluten free fish tacos, healthy fried fish tacos
Servings: 8 tacos
Calories: 551 kcal
Author: Kate Kordsmeier
Ingredients
For the Slaw
For the Avocado Crema
  • 1/4 organic sour cream
  • 1 large avocado pit removed
  • 1 lime juiced
  • 1 tablespoon organic chile powder
  • 1 tablespoon organic cumin
  • 2 cloves garlic
  • salt and pepper to taste
For the Fish
Instructions
For the slaw
  1. In a large glass bowl, combine mayo, salt, sugar and vinegar. Whisk until combined. Add slaw, onion and jalapeno and toss to mix. Set aside.
For the avocado crema
  1. In a food processor, combine all ingredients. Pulse until smooth; season to taste with salt and pepper. Set aside.
For the fish
  1. In a small glass bowl, beat the egg. In a shallow glass dish, combine cornmeal, cayenne, paprika, salt and pepper; use a fork to mix well. Dip the fish into the egg mixture, shaking to remove excess. Thoroughly coat in the cornmeal mixture. Set aside and repeat until all the fish has been battered.
  2. In a large cast iron skillet, melt ghee over medium-high heat. Add battered fish and cook until crispy, about 2 minutes per side. Repeat until all fish have been cooked; careful not to overcrowd the pan.
To assemble: heat your corn tortillas in the microwave for 30 seconds. Add a dollop of avocado crema and spread into a thin layer. Top with crispy fish and chipotle slaw. Garnish with fresh cilantro and a squeeze of lime juice. Serve and enjoy!