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Gluten-Free Pan Seared Crispy Fish Tacos Recipe

Name: Gluten-Free Pan Seared Crispy Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb white fish (, cut into 4 filets (I like sole or haddock)); 1/2 cup almond milk; 2/3 cup flour of choice ((I like quinoa or almond)); 1 teaspoon sea salt; 1 - 2 teaspoons fajita/taco seasoning; 2 - 3 tablespoons olive oil ((or oil of choice)); corn tortillas; sliced red & white cabbage; pickled red onions; cilantro; chili lime sauce

Simply Quinoa

Make crispy pan-seared fish tacos with corn tortillas and your favorite toppings for an easy gluten-free dinner.

Ingredients

1 lb white fish (, cut into 4 filets (I like sole or haddock))

1/2 cup almond milk

2/3 cup flour of choice ((I like quinoa or almond))

1 teaspoon sea salt

1 - 2 teaspoons fajita/taco seasoning

2 - 3 tablespoons olive oil ((or oil of choice))

corn tortillas

sliced red & white cabbage

pickled red onions

cilantro

chili lime sauce

Method

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!

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