These Pan-Seared Crispy Fish Tacos are a fast and delicious gluten-free dinner idea. We have our own crispy fish recipe, served up in some warm tortillas and topped with your favorite toppings. We love finishing them with our tahini-chili sauce for a spicy, crunchy and 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 recipe with crispy breaded fish, fresh corn tortillas, and all of your favorite fresh and crunchy toppings is another one to add to the list.
If you love crispy 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.
How to Make Crispy Fish Tacos
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.
Here's what you need:
- White fish. You can use any firm white fish for your crispy 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.
Breading Fish For Tacos
To bread your fish, start by cutting it into fillets.
Then dip each piece first into the almond milk, then into the seasoned flour. Be sure to coat the fillet fully on all sides.
Be gentle with the fish and handle it as little as possible to avoid damaging the flesh at all.
What to Serve with Breaded Fish Tacos
Use whatever type of tortillas you'd like, but choose corn tortillas to keep this recipe gluten-free.
For toppings, my favorites are:
- Red and white cabbage for color and crunch
- Quick pickled red onions
- Fresh cilantro
- Chili-lime tahini sauce
- Vegan sour cream or plain yogurt
- Grilled Peach Salsa
- Spicy Mango Guacamole
Can You Store Fish Tacos?
You can store leftover crispy fish in an airtight container in the fridge for up to two days.
When you're ready to serve, crisp the fish back up in a hot skillet with a drizzle of oil.
I don't recommend freezing the cooked fish, as the texture won't be the same.
More Easy Fish Recipes
If you make these Crispy Fish Tacos, let me know what you think with a comment below!
Gluten-Free Pan Seared Crispy Fish Tacos
for the fish:
- corn tortillas
- sliced red & white cabbage
- pickled red onions
- chili 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!