California Style Gluten-Free Fish Tacos
Easy and Quick Fish Tacos
Since I moved to the Bay Area, California Coastal Cuisine has quickly become my favorite. For one, it uses fresh and local ingredients and takes in the best from South American, Asian, and European cuisines. It also offers many choices for people in recovery who avoid wheat and dairy, like these Fish Tacos - a staple snack adored by surfers, skaters, and other locals alike.
The recipe is fast and simple, and the ingredients are easily substituted, in case it’s hard to find halibut or coconut flour where you live. The possible variations are infinite!
The Recipe
Makes two tacos
INGREDIENTS
4 oz fresh white fish fillets (Cod, Halibut, Trout, Flounder, Mackerel)
1 tablespoon coconut flour
1 tablespoon milled flax seed
1 egg, beaten
1 tablespoon coconut oil
1 tablespoon chipotle mayo
Shredded cabbage, red or green
½ avocado sliced
¼ cup cilantro, roughly chopped
½ lime
OPTIONAL
Salsa or pico de Gallo
TOOLS
2 frying pans
Directions
Cut the fish fillets into strips
Dip each strip in the egg, then in a mixture of the coconut flour and flax seed
Heat coconut oil in a pan and fry each strip
Place in a paper towel to absorb the extra oil
Heat the tortillas in another pan
Place the fish strips over each tortilla, top with shredded cabbage, avocado and cilantro, and drizzle with chipotle mayo
You can also add salsa or pico de Gallo to taste
Squeeze some lime juice on top and enjoy!
NOTES
For the toppings, I like to experiment with what I already have and these have been winners in the past: arugula, mixed baby lettuces, onion, chili peppers (for the brave ones!), radish, and onion.
Got any new ideas or favorite twists? Please share!
I would love to hear your thoughts!
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Enjoy!
I’m Elena Singh, founder of the Sweet Science wellness program. I’m a certified nutrition counselor, science-based health coach, and addiction survivor. I help people in recovery heal their bodies and minds so they can learn to love sober life—not just survive it.