Gluten Free Baja Fish Tacos
Lightly fried tilapia makes these gluten free fish tacos served with creamy homemade chipotle sauce in fresh gf flour tortillas.
Yield: 12 tacos
Ingredients
- Gluten Free Flour Tortillas store-bought or prepared according to recipe instructions
For the Chipotle Sauce
- ¼ cup (56 g) (56 g) mayonnaise
- 6 tablespoons (84 g) sour cream
- 1 chipotle chili in adobo rinsed and seeds removed
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 tablespoons (25 g) granulated sugar
For the Fish Tempura
- 1 ½ pounds firm white fish fillets (I used tilapia)
- 6 tablespoons (54 g) cornstarch plus more for dredging
- ¾ cup (120 g) superfine white rice flour
- ¼ teaspoon kosher salt
- 1 egg yolk at room temperature
- 1 cup (8 fluid ounces) warm water
- Oil for frying
For Serving
- 2 cups shredded red cabbage
- 6 ounces cotija cheese or queso fresco crumbled
- Sour cream
Instructions
- Make the tortillas according to the recipe instructions.
- Set the tortillas, wrapped in a moist tea towel, aside while you make the fish tempura.
Make the chipotle sauce.
- Place all of the chipotle sauce ingredients in a blender, and blend until smooth. Set the sauce aside.
Prepare the fish tempura.
- Slice the fish fillets into strips about 3-inches long and about 3/4-inch wide.
- Blot them dry with a paper towel, and set the fish aside.
- In a large bowl, place the 6 tablespoons cornstarch, the white rice flour and the salt, and whisk to combine well.
- In a small bowl, beat the egg yolk with the warm water until well-combined.
- Create a well in the center of the large bowl with the cornstarch and white rice mixture, and pour in the water and egg yolk mixture in a slow and steady stream, whisking to combine constantly.
- The tempura batter should be about the consistency of heavy cream.
Fry the fish.
- In separate medium-size bowl, place enough extra cornstarch for dredging the fish strips before dipping them in the tempura batter.
- Next to the cornstarch, place the tempura batter.
- Place about 3-inches of frying oil in a medium-size, heavy-bottom pot or fryer.
- Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat.
- Bring the oil temperature to 360°F.
- Dredge each piece of fish in the cornstarch to coat lightly, then dip in the tempura batter and allow much of the batter to drip off the fish.
- Place the fish strips, a few at a time, in the hot oil, taking care not to crowd the oil. The fish should bubble up immediately in the hot oil.
- Fry until the bubbling begins to subside and the fish strips are very lightly golden brown all over (about 2 to 3 minutes per side).
- As soon as each batch is removed from the fryer, place on a wire rack placed over paper towels to drain and cool completely.
Assemble the tacos.
- Drizzle about 1 tablespoon of chipotle sauce in the center of each flour tortilla.
- Top with 2 fried fish strips, about 3 tablespoons of shredded cabbage, 2 tablespoons crumbled cheese, and another tablespoon of chipotle sauce.
- Serve immediately.