These gluten free fish tacos are lightly seasoned, breaded, and baked with a creamy chipotle-lime sauce and topped with fresh pineapple salsa. They are bursting with fresh summer produce and full of flavor and texture.
*For Paleo, replace the corn tortillas with my paleo flour tortillas.
Everyone seems to have their own way of making fish tacos and my recipe is no exception. I very lightly season, bread, and bake the fish, season a creamy sauce with chipotle and lime juice, and then top it with my very favorite pineapple salsa recipe!
I love this because it’s bursting with fresh summer produce and full of flavor and texture. It’s one of our family’s favorite – if not the family favorite – recipe of the summer. Let’s get started:
Start by placing your fish in lukewarm water to thaw. This takes about 30 minutes – not long at all.
While the fish is thawing, prepare the pineapple salsa – you could also use mango but I’m not a big mango fan. Chop the pineapple and put in a medium-sized bowl. Click here for directions on how to cut a pineapple.
Now half some grape or cherry tomatoes and toss in the bowl too.
Then add the chopped onion and spices. We will add the cilantro and avocado right before serving 🙂
You might be wondering what the green spice is above – it’s cilantro! I was SO MAD because when I got home from the store I realized I had bought fresh parsley instead of cilantro so I used the dried stuff. Not nearly as good!!!
Now lets make the creamy chilpotle sauce: In a small bowl add 1/4 C Vegenaise (mayo) and 1/4 C plain dairy free yogurt.
And season it with some chilpotle sauce. I usually just pour in some of the sauce from the can so it’s not too hot for the kiddo’s but if you like spice you can certainly throw in a finely chopped pepper or two! Then add some lime juice and honey or sugar and place in the fridge for the flavors to mesh.
We are also gonna chop up some cabbage to put on top. It makes me feel really healthy 🙂
And now for my favorite part, THE FISH! I love this recipe and I’m going to use it to make fish sticks and grilled chicken strips, just with different seasonings! You mix together some spices, 1/4 C of almond flour (really any flour will work!) and 1/4 C Arrowroot flour. You could also use cornmeal or cornstarch for I wanted the breading to be grain free.
Then you coat the fish in lime juice, dredge it in the flour mixture, and put it on a baking sheet. Next – my secret step – is to spray it with cooking oil so it gets nice and crispy 🙂 Then it bakes 5 – 7 minutes or until flakes apart easily with a fork.
I know there are a lot of steps but it’s SO WORTH IT!!! Plus, a lot can be made ahead of time and kept in the fridge. I promise that you will be so happy you made this 🙂
pin for later:
- 1 Pineapple, cored and diced
- ½ C Grape or Cherry Tomatoes, halved
- 1 Avocado, diced
- 1 Small Bunch Cilantro, chopped (about ½ C)
- 1 Tbsp. Honey or Granulated Sugar Of Choice
- 2 Tsp. Lime Juice
- 1 Small Red Onion, Finely Chopped
- ¼ Tsp Salt
- Black Pepper, to taste
- 1 Jalapeno seeded and chopped, optioanl
- ¼ C Mayo (see recipe above for Paleo, or use Veganaise for egg free)
- ¼ C Dairy Free Plain Yogurt
- 2 Tsp. Sugar of Choice or Honey
- Juice of ½ Lime
- 1 -2 Tsp. Adobo Sauce and Chipotle Peppers (chopped and seeded), to taste
- 4 Mild Flavored Fish Fillets (about 4 oz.), I prefer Tilapia
- Juice of ½ Lime
- Cooking Spray or Oil of Choice In Squirt Bottle To Coat Fish
- ¼ C Blanched Almond Flour
- ¼ C Arrowroot Flour
- 1 Tsp. Chili Powder
- ¼ Tsp. Cayenne Pepper, optional
- 3 Cups Napa Cabbage, Shredded
- Corn or Grain Free Tortillas (*see link above)
- Place fish in lukewarm water to thaw.
- Preheat oven to 500 degrees.
- Combine pineapple, tomatoes, onion, jalapeno, honey or sugar, lime juice, salt, and pepper in a large bowl. Place in refrigerator.
- Place all ingredients for the chilpotle sauce in a bowl. Taste and adjust ingredients and place in fridge.
- In a shallow bowl or dish combine the almond flour, arrowroot, chili powder, and cayenne. Set aside.
- Slice the Tilapia lengthwise into strips that will easily fit into a tortilla. Then, place in plastic bag a coat with the juice of ½ lime.
- Liberally coat a baking sheet with non-stick spray.
- Coat marinated fish on both sides with flour mixture and place on baking sheet.
- Lightly coat the fish with non-stick spray such as Pam or use oil of choice in spray bottle.
- Bake 5 minutes. Flip and bake an additional 2 minutes or until fish easy pulls apart with a fork.
- Just before serving, stir the avocado and cilantro into the pineapple salsa.
- Serve fish with heated tortillas, chilpotle sauce, pineapple salsa, and cabbage.
- Heat a skillet with 1 or 2 Tbsp of oil in it over medium-high heat. Add 1 tortilla and heat 30 seconds to a minute. Flip and heat just until heated through. Repeat with remaining tortillas. Do not heat them so long that they turn out hard, just heat them through with plenty of oil so they are soft and ply-able.
this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Gluten Free Fridays, Whole Foods Wednesdays, Whole Foods Fridays, and Allergy Free Wednesdays