Recipe at a glance

• Servings: 4 (2 tacos per person)
• Prep time: 15 minutes
• Cook time: 10–15 minutes
• Total time: 25–30 minutes
• Cuisine: Mexican inspired / Fusion
• Diet: Gluten free, dairy optional (use dairy free mayo or yogurt)

Ingredients

For the crispy fish

• 1 lb. (450 g) white fish fillets (tilapia, cod, haddock or pollock), cut into 8–10 taco sized strips
• 1/2 cup rice flour (or gluten free all purpose flour)
• 1/2 cup cornstarch
• 1 tsp baking powder (gluten free)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 1 large egg OR 3 tbsp aquafaba for egg free option
• 3/4 cup cold sparkling water (for batter)
• 1 cup gluten free panko OR crushed cornflakes (for extra crunch)
• Neutral oil for shallow fry (canola, sunflower) or use an air fryer (see notes)

For the mango avocado salsa

• 1 ripe mango, diced (about 1 cup)
• 1 ripe avocado, diced
• 1/4 red onion, very finely chopped
• 1 jalapeño, seeded and minced (optional)
• Juice of 1 lime (about 2 tbsp)
• 2 tbsp chopped cilantro
• Salt and pepper to taste

For assembly

• 8–10 small corn tortillas or gluten free flour tortillas, warmed
• 1 cup shredded cabbage or slaw mix
• 1/2 cup dairy or dairy free crema OR plain yogurt mixed with a squeeze of lime
• Lime wedges to serve
• Extra cilantro for garnish

Equipment

• Large mixing bowls
• Whisk and fork
• Wide shallow dish for dredging
• Skillet (cast iron preferred) or air fryer
• Tongs or fish spatula
• Paper towels and wire rack (for draining)
• Sharp knife and cutting board

Step-by-step Instructions

1. Prep the fish and mise an place (5 minutes)

1. Pat fish strips dry with paper towel. Cut into even strips so they cook uniformly.
2. Set out three stations: (A) dry mix, (B) wet batter, (C) coating crumbs.

2. Make the dry mix

1. In a shallow bowl, whisk together rice flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper.

3. Make the wet batter

1. In another bowl, beat the egg (or aquafaba).
2. Add cold sparkling water to the egg and whisk briefly the colder the liquid, the crispier the batter.

4. Prepare coating crumbs

1. Place gluten free panko or crushed cornflakes in a third shallow dish. Season lightly with a pinch of salt and smoked paprika if you like.

5. Batter and coat the fish (2–3 minutes)

1. Dredge each fish strip first into the dry mix (shake off excess), then dip into the wet batter, letting excess drip back into the bowl.
2. Press into the crumbs so each strip is well coated. Set aside on a plate.

6A. Fry method shallow fry for best crisp (8–10 minutes)

1. Heat 1/3 inch oil in a large skillet over medium high heat. Use a thermometer if available target oil temp ~350°F (175°C).
2. Fry fish strips in batches don’t crowd the pan. Cook 2–3 minutes per side, until golden brown and cooked through (fish flakes easily).
3. Remove to a wire rack over paper towels to drain and stay crisp.

6B. Air fryer method lighter option (8–10 minutes)

1. Preheat air fryer to 400°F (200°C). Lightly spray fish with oil.
2. Arrange in a single layer (don’t overlap). Air fry 7–9 minutes, flipping halfway, until crispy and cooked through.

7. Make the mango avocado salsa (5 minutes)

1. In a bowl, combine diced mango, avocado, minced onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper. Gently toss do not mash the avocado.

8. Warm tortillas and assemble (2–3 minutes)

1. Warm tortillas on a hot skillet or in the oven wrapped in foil.
2. Layer each tortilla: shredded cabbage → 1–2 pieces of crispy fish → 2 tbsp mango avocado salsa → a drizzle of crema → cilantro and a squeeze of lime.

9. Serve

1. Serve immediately with extra lime wedges and your favorite salsa or hot sauce.

Tips for ultra crispy gluten free fish

• Use cold sparkling water in the batter carbonation helps create a light, crispy crust.
• Pat fish very dry before coating moisture breaks the crust.
• Don’t overcrowd the pan or air fryer; give pieces breathing room to crisp.
• If shallow frying, drain on a wire rack (not just paper towels) so steam won’t soften the crust.
• For extra crunch, double coat: dry → batter → crumbs → quick dip in batter → crumbs.

Variations & substitutions

• Spicy: Add cayenne or chipotle powder to the dry mix.
• Oven baked: Bake at 425°F (220°C) for 12–14 minutes, flipping once; spray fish lightly with oil.
• Vegetarian: Replace fish with battered cauliflower or tofu steaks.
• Low FODMAP: Omit onion and use garlic infused oil flavors.
• Egg free: Use aquafaba (chickpea brine) instead of egg for batter.

Make ahead, storage & reheating

• Salsa: Makes well up to 8 hours ahead (store chilled; add avocado just before serving to avoid browning).
• Cooked fish: Best served immediately. If storing, keep separately from tortillas and salsa for up to 24 hours in the fridge. To re crisp: reheat in a 375°F (190°C) oven or air fryer 4–6 minutes.
• Assembled tacos: Do not store assembled tacos — they will get soggy.

FAQ (high intent search questions)

Q: Are fish tacos healthy?
A: They can be using grilled or air fried fish, plenty of veggies, and whole grain or corn tortillas lowers calories and increases nutrients.

Q: What fish is best for tacos?
A: Mild white fish like cod, tilapia, haddock, or pollock work best because they flake and absorb flavors.

Q: Can I freeze battered fish?
A: You can freeze raw battered fish on a tray, then transfer to a freezer bag. Fry or air fry from frozen, but expect slight texture changes.