Fish Tacos
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Crispy, golden fish tacos with a tangy yogurt-mayo sauce, perfect for a quick and satisfying meal for two.
Ingredients
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- 1 cup all-purpose gluten-free flour
- 2 tablespoons ground corn flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup water
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/2 lime, juiced
- 8 ounces white fish fillets (such as cod or tilapia)
- Oil for frying
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- Pico de gallo, for serving
- Lime wedges, for serving
Instructions
- In a large bowl, combine the all-purpose gluten-free flour, ground corn flour, baking powder, and salt.
- In a separate bowl, whisk together the egg and water. Quickly stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- In a medium bowl, mix together the yogurt and mayonnaise. Stir in the fresh lime juice until well combined. Set aside.
- Heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- Pat the fish fillets dry with paper towels. Dip each fillet into the batter, allowing excess to drip off.
- Carefully place the battered fish into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through. Remove from oil and drain on paper towels.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing a piece of fried fish on each tortilla. Top with shredded cabbage, a drizzle of the yogurt-mayonnaise sauce, and a sprinkle of chopped cilantro.
- Serve immediately with pico de gallo and lime wedges on the side.
Notes
For a larger crowd, simply double or triple the recipe. Serve with extra pico de gallo and tortilla chips for a complete meal. The batter should be used immediately after mixing to ensure the best texture. Store any leftover sauce in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 20
- Carbohydrates: 45
- Fiber: 5
- Protein: 25
- Cholesterol: 75
