8.17.2016

Fish Tacos with Roasted Red Pepper Aioli {dairy, gluten + egg free}

The best fish tacos I've ever had were in Florida, made with fresh fish straight from the Gulf. Living in the midwest, it can be hard to find really fresh, delicious fish without paying a pretty penny for it. I have been able to find some really decent, wild caught fish at our local grocery store and it is perfect for these amazing fish tacos! 

I have used tilapia and halibut before, but lately I've been using mahi mahi. It's price is middle of the road and is a firm texture and mild flavor that works perfectly here. The best part about this meal? It only takes about 30 minutes so we can easily throw it all together in a hurry, yet it tastes like it took forever to make! You really could dry dredge the fish and fry it up, but something about this wet batter dredge creates a crunchy coating on the fish that is to die for. (Tip: This batter works perfect for battered onion rings too!)

I also love this Roasted Red Pepper Aioli. The red peppers are super flavorful and the creamy garlic sauce with a punch of bright citrus is a welcome addition to these tacos. 

Fish Tacos {dairy, gluten + egg free}

  • 1 lb mahi mahi, tilapia, or other mild white fish
  • 1 cup unsweetened coconut milk
  • Juice of 1 lemon
  • 1/4 cup corn starch
  • 1 cup gluten free all purpose flour
  • 1 Tbsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 - 1 1/2 cups water (depending on desired batter consistency)
  • Oil for frying

Rinse fish in cold water. Cut into bit size pieces. Place in a gallon size zipper bag or a large bowl and pour in dairy-free milk and lemon juice. (The liquids essentially create a "buttermilk" which helps to take away some of the fishy smell. If your fish doesn't really smell much you can skip this step). Refrigerate for 15 minutes until ready to cook

Place the corn starch in a shallow container; set aside. Line a baking sheet or wire rack with paper towels.

In a medium size bowl, whisk together flour, garlic powder, onion powder, paprika, salt and pepper. Gradually add water while whisking until it reaches the consistency of a thin pancake batter. 

Add oil to a hot pan so it is about 1/2-inch deep. Allow it to heat and test it by sprinkling a couple of drops of water into the pan. If it begins to crackle it is ready. 

Remove the fish from the bag and pat it dry with paper towels. Dip the pieces of fish into the cornstarch to create a thin coating. Dip into the wet batter and allow excess to drip off before setting carefully in the hot oil. Allow to cook until lightly browned on one side. Flip and continue cooking the other side. Remove fish from oil and place it on the paper towels to soak up any excess oil.

Serve fish in tortillas with shredded cabbage, diced tomatoes, fresh cilantro, diced avocados, salsa, or other toppings as desired. Top with Roasted Red Pepper Aioli (recipe below).


Roasted Red Pepper Aioli

  • 1/2 cup egg-free mayonnaise 
  • 1/2 jar roasted red peppers 
  • 1 Tbsp Dijon mustard
  • 2 tsp fresh lemon juice
  • 1 garlic clove, minced
  • salt and pepper to taste
  • Crushed red pepper flakes (optional)
Combine all ingredients in a blender or food processor until smooth. Store in a glass container in the refrigerator for up to one week.



Updated 8-17-2016; Original recipe posted 7-18-2013.
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