A fresh flavourful fish taco recipe featuring crispy baked cod, tangy coleslaw and warm corn tortillas! This recipe is sure to please.
Gluten-Free Fish Tacos
Course: MainCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
680
kcalIngredients
2 cups red cabbage
1/4 cup onion
4 tablespoons mayonnaise
1/4 cup cilantro
4 cod fillets or other white fish
5 slices gluten free bread (for breadcrumbs)
2 eggs
parmesan cheese
2 limes
salt
pepper
Directions
- Preheat oven to 250 F
- Place bread in oven to dry out while preparing coleslaw
- In a bowl mix red cabbage, chopped onion, lime juice,1/4 teaspoon salt and pepper
Cover and refrigerate while you prepare fish - Remove the bread from the oven and increase temperature to 375F.
Place dried bread in food processor with salt, pepper and parmesan cheese, blend into bread crumbs - Bread Fish
- Place cod on a plate and dab with towel to remove excess moisture
- Set up two bowls, one with beaten egg and one with bread crumbs,
dip each fish in eggs first, then breadcrumbs coating well - Bake the fish, lightly spray a baking sheet with oil and place breaded fish on it
- bake at 375 F for 30 minutes flipping halfway through (at 15 Minutes)
- Assemble the tacos
Chop fresh cilantro
Warm corn tortillas in a skillet lightly browning each side.
Serve with cabbage slaw cilantro and a lime wedge. - Enjoy!
