Try these crispy Breaded Fish Tacos - a gluten-free twist on a classic, ready in just 30 minutes!

Dietary Needs: Gluten-free, Kid-friendly

Recipe By: Our friends at INFRA - A purchasing cooperative of independent natural food retailers and food co-ops.

Ingredients

  • 1 pound wild cod, cut into strips
  • 1 egg, beaten
  • 1 box Simple Mills Cracked Black Pepper or Fine Ground Sea Salt Almond Flour Crackers
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • Olive oil, optional
  • 10 paleo, gluten-free tortillas
  • Organic or vegan ranch dressing
  • 1/2 cup shredded cabbage
  • 1/2 red onion, thinly sliced
  • 2 avocados, sliced
  • Fresh cilantro

Try these crispy Breaded Fish Tacos - a gluten-free twist on a classic, ready in just 30 minutes!

Cooking Steps

  • 1
    Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
  • 2
    Add Simple Mills crackers to a food processor and pulse until a coarse meal is formed. Transfer to a large bowl along with the parsley and salt. Mix and set aside.
  • 3
    Drop fish strips into the beaten egg then into the cracker mixture, ensuring the fish is well coated. Place on the prepared baking sheet. Drizzle with a touch of olive for an extra crispy exterior.
  • 4
    Bake for 15 minutes or until the fish is flaky.
  • 5
    Assemble your tacos by spreading 1 teaspoon of your favorite Organic or Vegan Ranch Dressing onto warmed tortillas. Top with shredded cabbage, red onion, avocado, freshly baked cod, fresh cilantro and a drizzle of your favorite dressing.

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