Gluten-Free Prairie Baja Fish Tacos

Gluten-Free Prairie Baja Fish Tacos
 
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!
Author:
Recipe type: Tacos
Cuisine: Mexican
Serves: 18 tacos
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
  1. Combine mayonnaise, sour cream, lime juice & honey in a mixing bowl.
  2. Add coleslaw mix & cilantro. Stir to combine. Refrigerate until serving
  3. Cut the fish into 36 equal sized portions
  4. Pat dry and season with salt and pepper
  5. Combine the flour blend, corn starch & chili powder in a mixing bowl. Add the egg and GF beer and whisk until smooth
  6. Preheat oven or warming drawer to 200 degrees F
  7. 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
  8. Line plate with paper towels.
  9. Drop fish into batter
  10. Carefully put a few of the pieces into the hot oil.(don't overcrowd)
  11. Gently turn the fish over until evenly browned. (about 5 min)
  12. Remove with slotted spoon and place on paper towel
  13. Place in oven to keep warm.
  14. Serve with warmed tortillas, 2 pieces of fish per. Top with coleslaw. Pico de Gallo. Serve with hot sauce & lime wedges
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: