Gluten-Free Prairie Baja Fish Tacos
Author: Gluten-Free Prairie
Recipe type: Tacos
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Inspired by Simply Gluten-Free & More Magazine, using my All Purpose Flour Blend, I've finally found a deep fry batter that is light and stays crunchy!
Ingredients
- ¼ C Mayonaise
- ¼ C Sour Cream
- Juice of 2 limes
- 1 TB honey
- 1 (10 oz / 280 gm) bag coleslaw mix
- 1 TB minced cilantro
- Salt & pepper to taste
- 24 oz (670 gm) mild white fish (like Mahi-Mahi or Cod)
- 1 (120 gm) Gluten-Free Prairie All Purpose Flour Blend
- 1 TB (7.5 gm) corn starch
- 1 tsp (2.7) chili powder
- 1 large egg
- 1 cup (240 ml) Gluten-Free Beer (see my notes in the post for info on Evasion GF beer)
- Vegetable oil (I use pure Safflower Oil - see my notes)
- 18 GF corn tortillas
- Pico de Gallo (for serving)
- Hot sauce & lime wedges (for serving)
Instructions
- Combine mayonnaise, sour cream, lime juice & honey in a mixing bowl.
- Add coleslaw mix & cilantro. Stir to combine. Refrigerate until serving
- Cut the fish into 36 equal sized portions
- Pat dry and season with salt and pepper
- Combine the flour blend, corn starch & chili powder in a mixing bowl. Add the egg and GF beer and whisk until smooth
- Preheat oven or warming drawer to 200 degrees F
- Heat 3 inches of oil in a deep heavy pot (I use a cast iron Dutch oven) to 350 degrees or until a bit of batter sizzles immediately
- Line plate with paper towels.
- Drop fish into batter
- Carefully put a few of the pieces into the hot oil.(don't overcrowd)
- Gently turn the fish over until evenly browned. (about 5 min)
- Remove with slotted spoon and place on paper towel
- Place in oven to keep warm.
- Serve with warmed tortillas, 2 pieces of fish per. Top with coleslaw. Pico de Gallo. Serve with hot sauce & lime wedges