Seafood

Gluten-free Fish Tacos and Mango Salsa

by:
August 21, 2019
Photo by Audrey
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 2-4
Ingredients
  • Fish tacos
  • 1 cup All-purpose gluten-free flour
  • .5 teaspoons Salt
  • .5 teaspoons Pepper
  • 1 cup Blonde gluten-free beer (I like to use Glutenberg)
  • 2 cups Canola oil (or any other cooking oil)
  • 500 grams Cod fillet (or any other white fish)
  • 2 cups Red cabbage, finely chopped
  • 2 tablespoons Fresh lemon juice
  • 2 tablespoons Olive oil
  • 2 Limes, cut into quarters
  • 8 Gluten-free corn tortillas
  • Mango Salsa
  • 1 Mango, diced
  • .5 Red onion, finely chopped
  • 1 Jalapeno, finely chopped
  • 1 Avocado, diced
  • .5 tablespoons Olive oil
  • Coriander, roughly chopped, to taste
In This Recipe
Directions
  1. Start by preparing the breading for the fish. In a large bowl, mix the all-purpose gluten-free flour with salt and pepper. Stir in the beer, while whisking the mixture. Set aside.
  2. In a small bowl, add the lemon juice and the olive oil to the finely chopped red cabbage. Season and put aside.
  3. In another small bowl, mix together all the mango salsa ingredients. Season and set aside until serving.
  4. Cut the cod fillets into strips of about 3 inches long. You should have 8 pieces in total. Dry the strips with a clean dish towel and salt them lightly.
  5. In a heavy saucepan or skillet, heat the canola oil over medium heat until the frying thermometer reads 375 ° F (190 ° C).
  6. When the oil is ready, gently dip the first four strips of cod in the breading so that they are completely covered. Then place them gently in the oil.
  7. Fry for about 2 minutes on each side, or until the batter is golden brown. Remove the strips with tongs, set aside on a plate and salt.
  8. When the first 4 strips are ready, repeat step # 6 and # 7 with the 4 remaining strips.
  9. Heat the corn tortillas in a frying pan over low heat to prevent cracking during assembly.
  10. Assemble the tacos starting with the fish, followed by the red cabbage salad and the salsa. Serve with lime wedges.

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