Gluten-Free Baja Fish Tacos with Chipotle Lime Sauce

Why You’ll Love This Recipe

• Ultra-crispy, cornmeal-dusted fish that stays tender inside.
• Balanced toppings: smoky-creamy chipotle–lime sauce, bright pico, and crunchy cabbage.
• Weeknight-friendly: ready in about 40 minutes, no deep fryer required.
• 100% gluten-free with simple, easy-to-find ingredients.

Grocery List

• Produce: Limes (4–5), Roma tomatoes (2), white onion, jalapeño, cilantro, green cabbage (1/2 small head), avocado (1, optional), radishes (3, optional)
• Dairy: Sour cream (1/4 cup), 1 large egg
• Pantry: 1.5 lb white fish (cod/mahi-mahi/halibut), certified GF corn tortillas, certified GF fine yellow cornmeal, GF white rice flour, GF mayonnaise, chipotles in GF adobo, honey or agave, avocado oil (or other neutral oil), kosher salt, black pepper, ground cumin, smoked paprika

Full Ingredients

Cornmeal-Crispy Fish

• 1.5 lb (680 g) skinless white fish fillets (cod, halibut, or mahi-mahi), cut into 1-by-4-inch strips
• 1 large egg white
• 1 tbsp (15 ml) fresh lime juice
• 1/2 cup (80 g) certified gluten-free fine yellow cornmeal
• 1/3 cup (45 g) certified gluten-free white rice flour
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 6 tbsp (90 ml) avocado oil or other neutral high-heat oil, for frying

Creamy Chipotle–Lime Sauce

• 1/2 cup (120 g) gluten-free mayonnaise
• 1/4 cup (60 g) sour cream
• 1–2 chipotles in gluten-free adobo, minced, plus 2 tsp adobo sauce
• 2 tbsp (30 ml) fresh lime juice
• 1 tsp finely grated lime zest
• 1 tsp (7 g) honey or agave
• 1/4 tsp kosher salt

Pico de Gallo

• 2 Roma tomatoes, seeded and finely diced (about 1 cup / 200 g)
• 1/2 small white onion, finely diced (about 1/2 cup / 70 g)
• 1 jalapeño, seeded and minced
• 1/3 cup (about 10 g) chopped fresh cilantro
• 1 tbsp (15 ml) fresh lime juice
• 1/4 tsp kosher salt

Quick Lime Cabbage

• 3 cups (about 210 g) finely shredded green cabbage
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (5 ml) olive oil
• 1/2 tsp kosher salt

To Serve

• 12 small (5–6 inch) certified gluten-free corn tortillas
• 1 avocado, thinly sliced (optional)
• 3 radishes, thinly sliced (optional)
• Lime wedges

Step-by-Step Instructions

Step 1: Make the chipotle–lime sauce

In a small bowl, whisk the mayonnaise, sour cream, minced chipotles, adobo sauce, lime juice, lime zest, honey, and salt until smooth. Taste and adjust heat with more adobo as desired. Cover and refrigerate so the flavors meld while you cook.

Step 2: Mix the pico de gallo

Combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir, then let it sit at room temperature so the tomatoes release a bit of juice and everything becomes bright and balanced.

Step 3: Toss the cabbage

In a medium bowl, toss the shredded cabbage with lime juice, olive oil, and salt. Set aside; it softens slightly and stays perfectly crunchy for the tacos.

Step 4: Prep and dredge the fish

Pat the fish strips very dry with paper towels. In a shallow bowl, whisk the egg white with the lime juice until slightly foamy. In a second shallow dish, mix the cornmeal, rice flour, salt, cumin, smoked paprika, and pepper. Dip each fish strip into the egg white mixture, letting excess drip off, then coat thoroughly in the cornmeal mixture. Place on a plate and let sit 5 minutes; this helps the coating adhere.

Step 5: Pan-fry to golden crisp

Heat 6 tbsp oil in a large skillet over medium-high heat until shimmering (about 350°F; a pinch of cornmeal should sizzle instantly). Fry fish in two batches, without crowding, 2–3 minutes per side until deep golden and just cooked through (internal temp 145°F and flakes easily). Transfer to a wire rack or paper towels to drain. Sprinkle with a pinch of salt while hot.

Step 6: Warm the tortillas

Wrap tortillas in foil and warm in a 325°F oven for 8–10 minutes, or char directly over a gas burner for 20–30 seconds per side until pliable and lightly blistered. Keep warm wrapped in a clean towel.

Step 7: Assemble and serve

Layer warm tortillas with a small handful of cabbage, a piece of crispy fish, a generous drizzle of chipotle–lime sauce, and spoonfuls of pico de gallo. Add avocado and radishes if using. Serve immediately with lime wedges for squeezing.

Pro Tips

• Use certified gluten-free cornmeal, rice flour, tortillas, and chipotles in adobo to avoid cross-contact.
• Extra crispy fish starts with dry fillets; pat very well with paper towels before coating.
• Maintain oil around 350°F. Too cool and the crust absorbs oil; too hot and it browns before the fish cooks.
• Drain fried fish on a wire rack, not just paper towels, to keep the underside crisp. Hold in a 250°F oven if needed.
• For perfect balance, build each taco with crunch (cabbage), heat (chipotle), brightness (lime), and freshness (pico).

Variations

• Air Fryer: Spray coated fish lightly with oil and air-fry at 400°F for 8–10 minutes, flipping halfway, until golden and flaky.
• Grilled: Skip the egg white. Toss fish with 1 tbsp oil, 1/2 tsp each cumin and smoked paprika, and 3/4 tsp salt. Grill over medium-high (400–450°F), 2–3 minutes per side.
• Dairy-Free: Replace sour cream with unsweetened coconut yogurt, and keep the GF mayo. The sauce stays creamy and tangy.

Storage & Make-Ahead

The chipotle–lime sauce keeps 5 days refrigerated. Pico and cabbage are best within 24 hours. Cooked fish is best fresh but can be refrigerated up to 1 day; re-crisp on a rack at 375°F for 8–10 minutes. Store tortillas sealed at room temperature; rewarm before serving. Avoid microwaving the fish to keep the crust crisp.

Nutrition (per serving)

Approximate for 3 tacos: 640 calories; 30 g fat (6 g sat); 54 g carbs; 7 g fiber; 6 g sugars; 34 g protein; 950 mg sodium. Values vary by fish type, oil absorption, and toppings.