Make crispy gluten-free fish tacos baked or fried, then serve them with citrus-pickled onions, creamy orange habanero aioli, avocado, and lime.
These Crispy Gluten-Free Fish Tacos can be baked for easy preparation or fried for an extra-crunchy golden coating. Tender white fish is dipped in a creamy egg mixture, covered with seasoned cornmeal and masa harina, and cooked until crisp outside and moist and flaky inside.
Citrus-pickled onions bring a fresh, tangy flavor to the tacos with lime, orange, and grapefruit juices. The onions balance the richness of the fish while adding beautiful color and a delicate crunch.
A creamy orange habanero aioli completes every taco with bright citrus flavor and a spicy finish. Serve the fish, onions, aioli, avocado, cilantro, and lime in warm gluten-free tortillas for a colorful family dinner or festive taco night.
Directions
Step 1: Prepare the Orange Habanero Aioli
Stir the mayonnaise and orange zest together in a medium bowl until evenly combined.
Place the finely chopped habanero pepper in a small bowl and add the orange juice. Let the pepper steep in the juice for about 1 minute to distribute its flavor.
Stir the habanero and orange juice into the mayonnaise mixture until smooth and thoroughly combined. Cover and refrigerate the aioli while preparing the remaining taco components.
Step 2: Soften the Red Onion
Place the thinly sliced red onion in a medium heatproof bowl. Pour the boiling water over the onion and stir in 1 tablespoon kosher salt.
Let the onions soak for about 5 minutes, or until they begin to soften and become slightly translucent.
Drain the onions thoroughly. Rinse them briefly under cold water until cool, then drain again, shaking off as much excess water as possible.
Step 3: Pickle the Onions
Transfer the cooled onions to a clean bowl. Add the lime juice, orange juice, and grapefruit juice.
Stir until all the onion slices are coated with the citrus juices. Taste and season with additional kosher salt if needed.
Let the onions rest while preparing the fish. For a stronger citrus flavor, cover and refrigerate them for 20 to 30 minutes before serving.
Step 4: Choose the Cooking Method
Decide whether you will bake or fry the fish. Both methods use the same fish, dry coating, and wet coating.
For baked fish, preheat the oven to 400°F and prepare a baking sheet. For fried fish, place a wire rack over a baking sheet or line a large plate with paper towels for draining the cooked fish.
Step 5: Prepare the Baking Sheet
For the baked option, place a metal wire rack on a large baking sheet and lightly coat it with olive oil cooking spray. Elevating the fish allows heat to circulate around each piece and helps the coating become crisp on all sides.
If you do not have a wire rack, line the baking sheet with parchment paper and lightly coat it with cooking spray. The fish will still become crisp, although the wire rack provides more even browning.
Skip this step when using the fried method.
Step 6: Mix the Dry Coating
Combine the cornmeal, masa harina, salt, black pepper, garlic powder, cumin, and chili powder in a shallow bowl.
Stir thoroughly so the spices are evenly distributed. The cornmeal provides a hearty crunch, while the masa harina contributes corn flavor and a finer texture.
Step 7: Prepare the Wet Coating
In a separate shallow bowl, whisk the eggs and mayonnaise together until completely smooth.
The mayonnaise helps the dry coating cling to the fish while contributing moisture and richness.
Whisk carefully so no large streaks of mayonnaise remain.
Step 8: Cut and Coat the Fish
Pat the fish fillets dry with paper towels. Removing excess surface moisture helps the wet mixture and dry coating adhere properly.
Cut the fillets into strips approximately 2 to 3 inches long. Keep the pieces similar in size so they cook evenly.
Working with one piece at a time, dip the fish into the egg and mayonnaise mixture. Turn the fish until every side is covered, then allow the excess mixture to drip back into the bowl.
Transfer the fish to the cornmeal mixture. Gently press the coating onto the fish and turn until all sides are covered.
If baking, arrange the coated fish on the prepared wire rack or baking sheet. Leave space between the pieces so they become crisp instead of steaming.
If frying, place the coated fish on a clean plate in a single layer while the oil heats.
Step 9: Bake the Fish
For the baked option, lightly spray the tops and sides of the coated fish with olive oil cooking spray.
Bake the fish for 10 minutes. Carefully remove the baking sheet from the oven and turn each piece over.
Lightly spray the second side with additional cooking spray if it appears dry. Return the fish to the oven and bake for another 10 minutes.
The coating should be golden and crisp, and the fish should be opaque and flake easily with a fork. The internal temperature should reach 145°F when tested in the thickest portion with an instant-read thermometer.
Skip Step 10 and continue with Step 11.
Step 10: Fry the Fish
Pour approximately 1/2 inch of neutral high-heat cooking oil into a large, heavy skillet. Heat the oil over medium to medium-high heat until it reaches approximately 350°F.
Carefully place several coated fish pieces in the oil without overcrowding the skillet. Fry for approximately 2 to 3 minutes on the first side, depending on the thickness of the fish.
Turn each piece carefully with tongs or a slotted spatula. Fry for another 2 to 3 minutes, or until the coating is golden and crisp and the fish is cooked through.
The internal temperature should reach 145°F when tested in the thickest portion with an instant-read thermometer.
Transfer the fried fish to the prepared draining surface. Allow the oil to return to approximately 350°F before frying the next batch. Repeat until all the fish has been cooked.
Never leave hot oil unattended. Keep the skillet handle turned away from the edge of the stove and lower the fish carefully into the oil to prevent splashing.
Step 11: Warm the Tortillas
Warm the gluten-free tortillas according to the package directions.
You can also warm them individually in a dry skillet over medium heat, wrap them in foil and place them briefly in the oven, or heat them in the microwave. Keep the warm tortillas covered with a clean kitchen towel until ready to assemble the tacos.
Step 12: Assemble the Fish Tacos
Spread orange habanero aioli over each warm tortilla. Add several pieces of baked or fried fish.
Top the fish with drained citrus-pickled onions, shredded cabbage, avocado, pico de gallo, cilantro, diced tomatoes, or jalapeño slices.
Finish each taco with a squeeze of fresh lime juice and additional orange habanero aioli, if desired.
Step 13: Serve
Serve the tacos immediately while the fish is hot and the coating is crisp. Place the remaining citrus-pickled onions, aioli, lime wedges, and optional toppings on the table so everyone can customize their tacos.
Notes
Habanero peppers provide considerable heat. For a milder aioli, replace the habanero with 1/2 to 1 seeded and finely chopped jalapeño pepper.
Wear food-safe gloves when handling habanero peppers. Avoid touching your face or eyes, and wash your hands, knife, and cutting board thoroughly after preparation.
The citrus-pickled onions can be prepared several hours ahead and refrigerated until serving. Drain them thoroughly before adding them to the tacos so the excess citrus juice does not soften the fish coating.
Cod is an excellent choice because of its mild flavor and flaky texture. Tilapia, halibut, mahi-mahi, grouper, haddock, and pollock are also suitable options.
When baking, do not overcrowd the baking sheet. Leaving space between the fish pieces allows hot air to circulate and prevents the coating from becoming soggy.
When frying, maintain an oil temperature of approximately 350°F. Fry the fish in small batches so the oil temperature does not fall significantly.
Do not use frying oil that has previously been used to cook foods containing gluten. Shared frying oil can cause gluten cross-contact.
Refrigerate leftover cooked fish in an airtight container for up to 2 days. Reheat it in a 375°F oven until hot and crisp. Microwave reheating may soften the coating.
The fish, citrus-pickled onions, and orange habanero aioli can also be served in taco salads, rice bowls, lettuce wraps, or gluten-free burrito bowls.
Check the labels on the cornmeal, masa harina, mayonnaise, cooking spray, frying oil, tortillas, sauces, and other packaged ingredients to confirm they are suitable for a gluten-free diet.
Prevent cross-contact by using clean utensils, preparation surfaces, cookware, and serving dishes.
