These gluten free fish tacos combine light and crispy pieces of air fried barramundi with a sweet, spicy and tangy yoghurt dressing and crunchy fresh slaw in a corn tortilla. Made in under 30 minutes, these will be a go to recipe for an easy and healthy weeknight dinner that everyone will love!
Fish tacos are the ultimate fresh and easy weeknight dinner. They are a go to and this version is not only both dairy free and gluten free but so tasty you’ll be requesting them time and time again!
Fish tacos are an easy way to incorporate more fish into your diet. Ever since I made teriyaki salmon in the air fryer, it’s been my absolute favourite way to cook fish. It’s fuss free and results in perfectly cooked fish every time while being completely hands off.
I love it and I honestly think if you’re hesitating on getting an air fryer, cooking fish in it is definitely a selling point!
But apart from the perfectly cooked, lightly crispy pieces of fish we also have a fresh and crunchy slaw which is dressed up in a little sweet, a little spicy, dairy free yoghurt dressing that also gets drizzled over the top because more sauce always!
This is a super simple, family friendly recipe that comes together in less than 30 minutes making it a great option for an easy, healthy dinner that will go down without complaints!
Key Ingredients
These fish tacos break down into a few elements for the crispy fish, the slaw and the taco assembly.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- White fish – I like to use barramundi but you can use any firm, white fish such as snapper or mahi-mahi (dolphinfish).
- Eggs – used to bind the flour mixture to the fish to get a crispy coating.
- Gluten-free plain flour – creates a light, crispy coating for the fish when air fried. If you’re not gluten-free you can just use regular flour.
- Spices – I am using a combination of onion powder, garlic powder, chilli powder and salt to give the fish flavour.
- Cabbage – I am using sugarloaf cabbage which works well in a slaw due to its slightly milder and sweeter flavour but you can use any you prefer. Red cabbage gives a pretty pop of colour.
- Carrot – I use a mandolin to get finely shredded carrots but you can simply grate it.
- Dairy free greek yoghurt – I like making the sauce based on yoghurt as it has a slightly tangy, lighter flavour but you can easily sub mayonnaise.
- Sriracha – adds flavour and a little heat to balance the flavours. You can adjust the quantity based on your tastes.
- Honey – gives the sauce a little sweetness which balances the tangy and spicy.
- Lime – adds freshness to the sauce and also is great squeezed over the top to serve.
- Gluten free corn tortillas – I use the small, street style tortillas. I’ve found the Old El Paso Street Market White Corn Tortillas to be the best in terms of taste and texture as they are less likely to tear.
- Toppings – you can add any extras to your tacos that you prefer but a little avocado is perfect. Garnish with coriander / cilantro if that’s your thing.
Time saving tip! Use a pre-bought coleslaw package to replace the cabbage and carrot to reduce prep-time!
Equipment and Tools
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Air fryer – It’s no surprise you’ll need an air fryer to make this recipe. This is the one I have which I love and use a lot! It is perfect for 2 people, but if you’re feeding a family look for an XL or XXL size.
Step-By-Step Instructions
To make these gluten free fish tacos a super easy and quick 30 minute meal, perfect for weeknights we are using the air fryer to cook the fish. I love how the air fryer cooks fish – it’s perfect and flaky every single time. But if you don’t have one, don’t worry you can bake them in the oven instead.
Start by prepping your fish. Remove any skin if needed and then cut into bite-sized chunks. Next we need to set up the station for coating the fish which is going to give us that nice light crispy exterior.
In a shallow bowl, mix together the flour, onion powder, garlic powder, chilli powder and salt. In a second shallow bowl, whisk together the eggs.
Dip each piece of fish first in the egg, then the flour mixture. If you’re using the air fryer, place the pieces into the basket that has been lightly sprayed with cooking spray. Repeat with all of the pieces. Give the fish a spray again with cooking spray and cook for approximately 8 minutes, carefully turning each piece with tongs half way through.
Tip! When cooking in the air fryer, always make sure there is still enough room either side of the fish pieces as you want to make sure the air can circulate which is how the air fryer does its rapid cooking. Depending on the size of your air fryer, you may need to cook in batches.
While the fish is cooking, mix together all of the dressing ingredients in a small bowl. Taste and adjust seasonings as needed. In a large mixing bowl combine half the dressing with the shredded carrot and cabbage and mix well to combine.
Heat the corn tortillas carefully over a gas flame or in a pan and then it’s time to assemble!
Place a little of the slaw mixture on each tortilla followed by the fish. Top with avocado and a drizzle of the remaining dressing. Finish off the tacos with a garnish of lime wedges and coriander if that’s your thing.
What to serve with gluten free fish tacos
While I usually just eat the tacos on their own, they are perfect served with this rice cooker Mexican rice. Have it cooking away in the background while you prepare the taocs and you’ve got yourself a feast!
Recipe FAQs
Reheated fish is usually a no as the texture goes a bit floury however I was pleasantly surprised at how well the barramundi did reheat. I just popped the pieces back into the air fryer for a few minutes until the fish was hot and crispy again and it tasted delicious!
If you want to take the pressure off the dinner time rush, you can prep the slaw and dressing ahead of time. The slaw once mixed with the dressing will last in the fridge for 2 days.
Yes! You can bake the fish instead. Add the coated pieces of fish to a lined baking tray, spray with oil and then bake for 15-20 minutes turning half way or until the fish is just cooked through.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More taco recipes:
Grilled Prawn Tacos (gluten free!)
Slow Cooker Chicken Tinga Tacos
Grilled Salmon Tacos with Avocado Crema
Air Fryer Cauliflower Tacos
Gluten Free Fish Tacos
Equipment
Ingredients
For the fish:
- 450 grams firm white fish such as barramundi, snapper, mahi-mahi (dolphinfish)
- 2 eggs
- 1 cup gluten-free plain flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon chilli powder
- ½ teaspoon salt
For the dressing:
- ½ cup dairy free greek yoghurt or mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- Squeeze lime juice
- Salt and pepper to taste
For the slaw:
- 2 cups shredded cabbage
- 1 large carrot shredded
To serve:
- 8-10 gluten free corn tortillas
- Avocado
- Lime wedges
- coriander/cilantro
Instructions
- Cut the fish evenly into chunks, removing any skin if needed. In a shallow bowl, mix together the flour, onion powder, garlic powder, chilli powder and salt. In a second shallow bowl, whisk together the eggs.
- Dip each piece of fish first in the egg, then the flour mixture and place into the basket of an air fryer that has been lightly sprayed with cooking spray. Repeat with all of the pieces. Give the fish a spray again with cooking spray and place into the air fryer at 200°C/400°F for 8 minutes approximately depending on the size of your fish pieces, carefully turning each piece with tongs half way through.
- While the fish is cooking, mix together all of the dressing ingredients in a small bowl. In a large mixing bowl combine half the dressing with the shredded carrot and cabbage and mix well to combine.
- Heat the corn tortillas carefully over a gas flame or in a pan and it’s time to assemble. Place a little of the slaw mixture on each tortilla followed by the fish. Top with avocado and a drizzle of the remaining dressing. Garnish with lime wedges and coriander if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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