Every seaside town and coastal city has its own unique take on the classic fish taco. Fresh and vibrant, fish tacos are delicious and when the right ingredients are used, they're also healthy. Whether you're looking for an easy mid-week meal for your family or are hosting Taco Tuesday night, why not try something a little different? Today we are happy to share a gluten free fish tacos recipe with you all.
These coconut flour paleo fish tacos offer a dairy-free and gluten-free alternative that every taco enthusiast will love. Best of all, you can make this recipe your own by choosing from a vast array of potential toppings to accompany the star — that beautiful coconut fish.
If you have made fish tacos a million times with run-of-the-mill flour and vegetable oil — it's time to step outside the traditional fish taco box.
Whether you are looking to make this gluten free fish tacos recipe, or are simply trying to cut back on overall wheat intake, coconut flour is the perfect option. Made from the flesh of coconuts after being dried and ground, you can expect a similar texture to other flours, as well as a mild taste.
With its mild, neutral taste, coconut oil is a healthy substitute for butter or margarine, which also makes it a great choice for anyone in need of a dairy-free alternative.
There's something so satisfying about fish tacos, and when you make them using coconut flour and coconut oil, you can also feel good about what you're eating. If you have picky eaters in your family, this gluten-free fish tacos recipe is a great meal to encourage individual creativity based on personal taste preferences. After all, the options are endless in terms of accompaniments.
When hosting a party, this is a great recipe if you want to make a colorful taco bar, featuring all kinds of fresh toppings, like a classic coleslaw or an avocado mayo dip, served alongside a refreshing monk fruit sparkler.
Learn how to make coconut flour tortillas here, then continue below to transform them into the best coconut flour fish tacos ever. The following recipe serves two (2), so double up accordingly depending on how many mouths you need to feed.
FOR THE TORTILLAS -
2 eggs (whisked)
1 cup coconut milk
1 Tbsp BBF Naturally Refined Organic Coconut Oil
3 Tbsp BBF Organic Coconut Flour
3/4 cup tapioca flour
1/4 tsp salt
FOR THE FISH MARINADE -
4 Tbsp orange juice
1 lime (juiced)
1 head of garlic (crushed)
1 tsp cumin
1 tsp paprika
1/4 tsp pepper
ADDITIONAL INGREDIENTS -
12 oz. white fish (cod, haddock, pollock, etc.)
2 tsp BBF Naturally Refined Organic Coconut Oil (for pan-frying)
Additional accompaniments (see step #4) -
1. Combine all marinade ingredients, add fish, and refrigerate for an hour.
2. Heat 2 tsp coconut oil in a skillet on medium-high heat.
3. Pan fry fish for approximately 3-4 minutes on each side (the fish should begin to flake once it's cooked).
4. Assemble tacos (this is the fun part!). Consider adding cilantro, mango salsa, limes, shredded cabbage, hot sauce, or simple guacamole (2 avocados, ¼ cup red onion, ¼ cup cilantro, juice of half a lime).