" "

Crispy Fish Tacos | Simply Quinoa

Must Try

Crispy fish tacos are a fast and delicious gluten-free dinner idea. Serve them up in some warm tortillas and pile on your favorite toppings for a protein-packed meal! 

You all know how much I love tacos. From vegan favorites like Cilantro Lime Black Bean Tacos with Quinoa to meaty BBQ Chicken Tacos with Tomatillo Salsa, it’s hard to find a taco recipe that I don’t love.
And this crispy fish tacos recipe with breaded fish, warm corn tortillas, and all of your favorite fresh and crunchy toppings is another one to add to the list.
If you love crispy fried fish tacos but want to skip the deep-frying and beer battering you see on most restaurant menus, you’ll love this simple pan-searing method that’s every bit as crispy, savory, and delicious.

Why You’ll Love This Crispy Fish Tacos Recipe

Quick and easy. This recipe comes together in about 30 minutes, and it only calls for five ingredients, plus salt. Get out your frying pan and a few bowls to lightly bread the fish, and you’ll be chowing down on healthy fish tacos in no time.
Gluten-free. Instead of a breadcrumb coating, I use almond or quinoa flour, which gives the fish a crispy coating with nice, toasty flavor.
Healthy dinner. Fish is a fantastic lean protein, and because the fish for these crispy fish tacos isn’t fried, it’s a great lightened up dinner idea.

What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

White fish – You can use any firm white fish for your crispy gluten-free fish tacos. I like sole, haddock or cod.
Almond milk – Any kind of unflavored plant-based milk will do. This helps bind the gluten-free flour to the fish.
Flour – I use quinoa or almond flour because I love the rich, nutty texture. However, you can use gluten-free all-purpose too.
Fajita or taco seasoning – Use your favorite blend or make one with chili powder, cumin, oregano, and garlic powder.
Olive oil – To lightly pan-fry the breaded fish. You can use avocado oil if you like, too.
For serving – Corn tortillas, shredded cabbage, pickled red onions, cilantro, and chili lime sauce are perfect for topping your crispy fish tacos.

How to Make Crispy Fish Tacos

Prepare. Pat the fish dry. Add the almond milk to one shallow dish, and then whisk the flour, salt, and seasoning in a second shallow dish. 
Coat the fish. Heat the oil in a large skillet. Once hot, dip the fish into the almond milk and then into the flour mixture, coating all sides.
Cook the fish. Add the dredged fish into the hot pan. Sear on each side for 2 to 3 minutes, depending on the thickness of the fish.
Assemble. When ready to serve, break up the fish into smaller pieces and add them to the warm tortillas. Top the crispy fish tacos with cabbage, onions, cilantro, and chili lime sauce.

Tips for Success

Coat evenly. Dip each piece of fish into the almond milk and shake off any excess. Then, dredge in the seasoned flour and press the fish in to make sure it’s well-coated on all sides.
Handle carefully. Be gentle with the fish and handle it as little as possible to avoid damaging the flesh.
Make sure the skillet is hot. A hot skillet gives the fish for these crispy fish tacos a nice sear. Adding the fish before the skillet is hot will allow the flour to absorb the oil, giving it a soggy coating.

Serving Suggestions
Use whatever type of tortillas you’d like, but choose corn tortillas or gluten-free flour tortillas to keep this crispy fish tacos recipe gluten-free.
For toppings, my favorites are:

Side Dish Ideas for Crispy Fried Fish Tacos
A simple side dish like 5-ingredient Mexican quinoa, vegan sweet potato tots, or grilled corn quinoa salad would be fantastic with these gluten-free fish tacos.
How to Store Leftovers
You can store leftover crispy fish in an airtight container in the fridge for up to 2 days. When you’re ready to serve, crisp the fish back up in a hot skillet with a drizzle of oil.
Can I Freeze This Recipe?
I don’t recommend freezing the cooked fish for crispy fish tacos, as the texture won’t be the same.

More Easy Fish Recipes

Prep: 15 minutes minutesCook: 15 minutes minutesTotal: 30 minutes minutes

for the fish:1 lb white fish , cut into 4 filets (I like sole or haddock)1/2 cup almond milk2/3 cup flour of choice (I like quinoa or almond)1 teaspoon sea salt1 – 2 teaspoons fajita/taco seasoning2 – 3 tablespoons olive oil (or oil of choice)serve with:corn tortillassliced red & white cabbagepickled red onionscilantrochili lime sauce
Prepare the fish. Remove your fish from the paper and pat it dry. Add the almond milk into a shallow dish and set aside. Add the flour, salt and seasoning into a separate shallow dish. Mix together and set aside.Coat the fish. Heat the oil in a large saute pan. Once hot, dip the fish filets into the almond milk and then into the flour mixture. Coat all sides of the fish with the flour.Cook the fish. Add the filets into the hot pan. Sear on each side for 2 – 3 minutes per side (depending on the thickness of the fish).While the fish is cooking, warm the tortillas.Make the tacos. When ready to serve, break up the fish filets into smaller pieces and add them into the tortillas (1 filet per 2 taco serving). Top with cabbage, onions, cilantro and chili lime sauce!
Serving: 2tacos | Calories: 550kcal | Carbohydrates: 40g | Protein: 31g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 57mg | Sodium: 727mg | Potassium: 562mg | Fiber: 6g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 3mg

Latest Recipes

More Recipes Like This