A lot of places serve tacos near where we live. However, it is hard to get a gluten free taco that has breaded fish on it, so I created this recipe in a continued effort to expand the types of meat in our diet. It’s quick and simple and toppings can be adjusted according to your taste. Right now we have lots of yellow tomatoes in our garden, so we used those (see picture below). Measurements are approximate.
Oil for pan-frying
3-4 pieces of fish (I used mahi mahi.) Maybe 6-8 oz. (If frozen, defrost in water in the fridge.)
2-3 T. white or brown rice flour (I actually liked it better with white rice flour this time.)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Topping options: diced red peppers, diced red onion, spinach, tomatoes, cilantro, cheese, etc.
Combine flour, salt, pepper, and paprika in a shallow dish. Dredge fish through flour mixture. It will be a thin breading. Pour oil in skillet until entire bottom of pan is covered with a thin layer. Heat oil until a drop of water makes a spattering sound when dropped in it. I used a splatter shield to help protect me from flying hot oil. When oil is hot, add breaded fish to pan. Cook on one side for maybe 3-4 minutes until the sides of the fish are looking cooked. Flip fish over carefully and cook for another 3-4 minutes. To test doneness, break a piece of fish in the middle with a fork. It should flake easily. Serve over warm tortillas and top with desired toppings.
*I have started getting a big bag of corn tortillas and freezing them in quart-sized bags. I put waxed paper between each 5-6 tortillas and fill up the quart bag. When I am ready to use the tortillas, I take them directly out of the freezer and toast them in a skillet on the stovetop, flipping them once. My freezer tends to get ice crystals pretty quickly, so this added moisture helps keep the tortillas flexible as they cook. Try it and see if it works for you!
I know this picture is sideways. I have tried to convince my computer that it is not facing the correct direction, but it won’t believe me…