Gluten Free Fish Tacos

Recipes

Gluten Free Fish Tacos

Home / Fish Dishes / Gluten Free Fish Tacos

Prep Time
Preparation Time
30m (30m chilling)
Cook Time
Cooking Time
10m
Serves
Serves
2 for dinner or 4 as a light lunch

Take a warm taco and fill with lettuce, cabbage and carrot, add some fish and drizzle over some sauce and a squeeze of lime!

  • Ingredients

  • Tortillas. (Makes 6-8)

    1. 270g Glutafin Gluten Free Select Multipurpose White Mix
    2. 50g Veg shortening/Lard/Coconut Oil
    3. 150-175ml water
    4. 1/2 tsp sea salt

    Fish

    1. 300g white fish cut into strips
    2. 2-3tbsp Glutafin Gluten Free Select Multipurpose White Mix
    3. 1 egg, beaten
    4. 3 slices Glutafin White Bread made into breadcrumbs
    5. Oil for frying

    Sriracha sauce

    1. 3tbsp Mayonnaise
    2. 1 tbsp sriracha
    3. Squeeze of lime juice

    To serve:

    1. Iceberg Lettuce
    2. Red Cabbage – shredded
    3. Limes
    4. Grated Carrot
  • Method

  • Tortillas:

    1) Combine the flour mix, salt and fat in a food processor and use the pulse setting to get it to a breadcrumbs consistency. You could also use a knife and do this by hand as you would making pastry.

    2) Add the water a couple of tbsp at a time with the machine running until the ingredients form into a ball. You may not need all the water for this.

    3) Divide into 6-8 equal size pieces of dough and mould into round shapes. Put on a plate and wrap in cling film. Rest for 30 minutes.

    4) Roll out each disc to 2mm thickness on a surface dusted with mix. If you want a uniform shape, use a saucer to cut around, then re-roll the cuttings and use to make another tortilla.

    5) Heat a frying pan to hot (don’t put anything in it) and carefully lift each tortilla into the pan and cook for 15-20 seconds on each side – when air bubbles start appearing it’s time to flip. Keep a close eye though as they cook quicker the more you do!

    6) Serve immediately or to reheat later wrap in damp kitchen towel and microwave for 20 seconds.

    Breaded Fish:

    1) Prepare 3 bowls – 1 with the flour mix, 1 with beaten egg and the other with breadcrumbs.
    2) Coat each piece of fish: dip first into the mix, then the egg and then the breadcrumbs.
    3) Heat oil to 170°C and fry the fish in batches for 2-3 minutes until golden brown.
    4) Drain on kitchen paper and set aside to keep warm.

    Sriracha Sauce:

    1) Mix all the ingredients together and serve in a bowl or bottle for drizzling over.

    To serve:

    Take a warm taco and fill with lettuce, cabbage and carrot, add some fish and drizzle over some sauce and a squeeze of lime!

Preparation Time - 30m (30m chilling) | Cooking Time - 10m | Serves - 2 for dinner or 4 as a light lunch

Ingredients

Tortillas. (Makes 6-8)

  1. 270g Glutafin Gluten Free Select Multipurpose White Mix
  2. 50g Veg shortening/Lard/Coconut Oil
  3. 150-175ml water
  4. 1/2 tsp sea salt

Fish

  1. 300g white fish cut into strips
  2. 2-3tbsp Glutafin Gluten Free Select Multipurpose White Mix
  3. 1 egg, beaten
  4. 3 slices Glutafin White Bread made into breadcrumbs
  5. Oil for frying

Sriracha sauce

  1. 3tbsp Mayonnaise
  2. 1 tbsp sriracha
  3. Squeeze of lime juice

To serve:

  1. Iceberg Lettuce
  2. Red Cabbage – shredded
  3. Limes
  4. Grated Carrot

Method

Tortillas:

1) Combine the flour mix, salt and fat in a food processor and use the pulse setting to get it to a breadcrumbs consistency. You could also use a knife and do this by hand as you would making pastry.

2) Add the water a couple of tbsp at a time with the machine running until the ingredients form into a ball. You may not need all the water for this.

3) Divide into 6-8 equal size pieces of dough and mould into round shapes. Put on a plate and wrap in cling film. Rest for 30 minutes.

4) Roll out each disc to 2mm thickness on a surface dusted with mix. If you want a uniform shape, use a saucer to cut around, then re-roll the cuttings and use to make another tortilla.

5) Heat a frying pan to hot (don’t put anything in it) and carefully lift each tortilla into the pan and cook for 15-20 seconds on each side – when air bubbles start appearing it’s time to flip. Keep a close eye though as they cook quicker the more you do!

6) Serve immediately or to reheat later wrap in damp kitchen towel and microwave for 20 seconds.

Breaded Fish:

1) Prepare 3 bowls – 1 with the flour mix, 1 with beaten egg and the other with breadcrumbs.
2) Coat each piece of fish: dip first into the mix, then the egg and then the breadcrumbs.
3) Heat oil to 170°C and fry the fish in batches for 2-3 minutes until golden brown.
4) Drain on kitchen paper and set aside to keep warm.

Sriracha Sauce:

1) Mix all the ingredients together and serve in a bowl or bottle for drizzling over.

To serve:

Take a warm taco and fill with lettuce, cabbage and carrot, add some fish and drizzle over some sauce and a squeeze of lime!

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© 2022. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA