Gluten-Free Fish Tacos Recipe
Ingredients
- 1 lbs White fish fillets (Such as tilapia or cod)
- Salt and pepper To taste
- 1/2 cup Gluten-free all-purpose flour
- 2 Eggs Beaten
- 1 cup Gluten-free breadcrumbs
- 1/4 cup Grated Parmesan cheese
- 1/4 cup Mayonnaise
- 1/4 cup Sour cream
- 2 tbsp Fresh lime juice
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1/4 tsp Cayenne pepper
- 8 Gluten-free corn tortillas
- 1 cup Shredded cabbage
- 1/4 cup Fresh cilantro, chopped
- Lime wedges For serving
Instructions
- Preheat the oven to 375°F. Season the fish with salt and pepper to taste.
- Place gluten-free flour, beaten eggs, gluten-free breadcrumbs, and grated Parmesan cheese in separate shallow bowls.
- Dredge each fish fillet in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
- Heat a large skillet over medium-high heat and add oil. Add fish and cook for 3–4 minutes per side or until golden brown.
- Place the fish on a baking sheet lined with parchment paper. Bake for 8–10 minutes or until the fish is cooked through.
- In a small mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, cumin, and cayenne pepper. Mix Well.
- Heat Tortillas in a skillet or over an open flame.
- Assemble tacos by placing fish on a tortilla and topping with shredded cabbage, cilantro, and a mayo-sour cream sauce.
- Serve with lime wedges on the side.
Notes
NUTRITIONS VALUE
(per serving):
Calories: 467
Fat: 23g
Saturated Fat: 5g
Cholesterol: 125mg
Sodium: 799mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 2g
Protein: 27g