Gluten Free Baja Fish Tacos

Crispy fish tacos made with gluten-free taco shells, topped with onions for an extra crunch.

15m

Prep Time

15m

Cook Time

Servings

Ingredients

Gluten-free taco shells

1 pound of white fish, such as Cod or Tilapia

1/2 cup of gluten-free flour

2 teaspoon of paprika

1/2 teaspoon of cayenne pepper

1 teaspoon of salt

1/2 teaspoon of black pepper

1 egg, beaten

1/2 cup of milk

1 cup of vegetable oil

1/2 onion, chopped

Instructions

Step 1

Preheat the oil in a frying pan over medium-high heat.

Step 2

Mix the gluten-free flour, paprika, cayenne pepper, salt and black pepper in a shallow bowl.

Step 3

In another bowl, whisk together the egg and milk.

Step 4

Cut the white fish into small pieces and coat each piece in the flour mixture and then in the egg mixture.

Step 5

Once coated, put the fish pieces carefully into the hot oil and fry for about 3-4 minutes on each side until crispy.

Step 6

Remove the fish from the oil and place it on a paper towel to remove any excess oil.

Step 7

Warm up the gluten-free taco shells in the oven according to the package instructions.

Step 8

Once the taco shells are warmed up, fill them with the crispy fish and top with the chopped onion.