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
- 1 cup (240 ml) all-purpose gluten-free flour
- 2 tbsp ground corn flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup (240 ml) water
- 1/4 cup (60 ml) plain yogurt
- 1/4 cup (60 ml) mayonnaise
- 1/2 lime, juiced
- 8 oz (225 g) white fish fillets (such as cod or tilapia)
- Oil for frying
- 8 small corn tortillas
- 1 cup (240 ml) shredded cabbage
- 1/4 cup (60 ml) 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
If You Liked This Recipe, You’ll Love These
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- Backyard Grilling Barbecue Sauce in 20 Minutes
Frequently Asked Questions
Why does this recipe use gluten-free flour — will it work with regular all-purpose flour?
The recipe calls for all-purpose gluten-free flour plus 2 tablespoons of ground corn flour, producing a light, crispy batter. Regular all-purpose flour works as a straight swap in equal measure if gluten-free is not a concern for you.
Why is it important not to overmix the batter?
Overmixing develops gluten (or toughens the starch network in gluten-free flour), resulting in a dense rather than airy coating. The instructions say to stir the wet ingredients into the dry until just combined, and the notes reinforce that the batter should be used immediately after mixing for the best texture.
How long will the yogurt-mayonnaise sauce keep?
The notes specify that leftover sauce can be stored in the refrigerator for up to 3 days — handy if you are doubling the taco recipe for a crowd, as the excerpt suggests. 
