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healthy fish tacos gluten-free

Ingredients

  • 8 corn tortillas (gluten-free, soft, 6 to 8-inch)
  • 2 cups coleslaw mix (store-bought blend used for convenience)
  • 2 tablespoons olive oil (to brush on tortillas)
  • 1/2 cup cilantro (packed, minced)
  • 1 tablespoon jalapeño pepper (seeded, minced, fresh, more if you like heat)
  • 2 tablespoons rice wine vinegar
  • 1 pound halibut fillets (or your favorite firm-fleshed fish, cut into 1/2-inch strips)
  • 2 tablespoons olive oil (to pan-fry fish)
  • 1/4 to 1/2 teaspoon salt (or to taste) (preferably use Mrs. Dash seasoning)
  • 1 pinch black pepper (fresh ground)
  • 2 teaspoons gluten-free taco seasoning.  (You can use McCormick Organic gluten-free organic taco seasoning).
  • 2 limes (cut in 10 wedges, use 2 wedges for the mayonnaise mixture)

 

Mayonnaise Mixture:

  • 3/4 cup gluten-free mayonnaise
  • 2 lime wedges (juice of)
  • 1 teaspoon gluten-free taco seasoning
  • Optional: Pico de gallo, guacamole

  1. Preheat oven to 325 degrees F.
  2. Use olive oil to grease the gluten-free corn tortillas. Wrap with parchment paper and place in preheated oven to warm them.
  3. In a separate bowl, mix the coleslaw, cilantro and jalapeno. Add the rice wine vinegar, salt and pepper. Use Mrs. Dash to substitute the salt. Toss and set aside.
  4. Season the fish fillets with salt and pepper.
  5. In a heavy skillet, heat the olive oil over medium heat.
  6. Pan-fry the fish fillets for 4 minutes on each side. Sprinkle each side with gluten-free taco seasoning. Once cooked, cut into smaller pieces as desired.
  7. In a small bowl, add the mayo, squeeze the juice from 2 lime wedges and stir in 1/2 teaspoon of gluten-free taco seasoning.
  8. Divide the fish fillets evenly on the 8 tortillas. Top with coleslaw, mayo and serve with fresh lime wedges.

You an also serve with homemade pico de gallo salsa and/or easy guacamole.

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Low Fat Gluten-free Healthy Fish Tacos

  • PREP: 15 minutes
  • COOK: 8 minutes
  • 7 Servings

Eating healthy can be a challenge especially if you are a foodie like me. I also love cooking and baking so you can say that food is my life! One of the foods that I can’t say no to is tacos. You have to admit that the ingredients are all “unhealthy” such as greasy beef, cheese, dressing, and tortillas. So, I had to find a healthier alternative and I found this healthy fish tacos recipe from The Spruce Eats!

Healthy Foodie Goals

Hypertension is among the most common medical conditions that are connected to genes, lifestyle, and old age. I do my best to maintain my blood pressure at a minimum and stay away from fatty and salty foods. A friend of mine shared that lemongrass tea with ginger is perfect for maintaining low blood pressure. Just boil about 5 stalks of lemon grass with ginger for 5 minutes and drink it as tea. Other benefits of lemon grass are lowering bad cholesterol, relieving anxiety, and helps relieve pain or inflammation. (Source: “What are the health benefits of lemongrass tea?,” Medical News Today)

With that in mind, it would be best to drink a cup of lemongrass tea if you’ve eaten something fatty or salty to help detox your body. Be careful though because it sometimes make you sleepy as it acts as a relaxant that helps relieve anxiety.

Healthy Fish Tacos for Taco Tuesdays

healthy fish tacos gluten-free

Now you can enjoy eating tacos for taco Tuesdays and everyday! You don’t have to worry about raising your cholesterol levels or increasing your blood pressure. You can still eat this healthier and delicious alternative to regular tacos. As a tip, you can even substitute the fish with lean chicken breasts.

For the fish, you can use halibut or mahi-mahi for better flavor and texture. I hope you’ll enjoy this nutritiously healthy fish tacos! Don’t forget to share this with your friends, too.

healthy fish tacos gluten-free
  • PREP: 15 minutes
  • COOK: 8 minutes
  • 7 Servings

Ingredients

  • 8 corn tortillas (gluten-free, soft, 6 to 8-inch)
  • 2 cups coleslaw mix (store-bought blend used for convenience)
  • 2 tablespoons olive oil (to brush on tortillas)
  • 1/2 cup cilantro (packed, minced)
  • 1 tablespoon jalapeño pepper (seeded, minced, fresh, more if you like heat)
  • 2 tablespoons rice wine vinegar
  • 1 pound halibut fillets (or your favorite firm-fleshed fish, cut into 1/2-inch strips)
  • 2 tablespoons olive oil (to pan-fry fish)
  • 1/4 to 1/2 teaspoon salt (or to taste) (preferably use Mrs. Dash seasoning)
  • 1 pinch black pepper (fresh ground)
  • 2 teaspoons gluten-free taco seasoning.  (You can use McCormick Organic gluten-free organic taco seasoning).
  • 2 limes (cut in 10 wedges, use 2 wedges for the mayonnaise mixture)

 

Mayonnaise Mixture:

  • 3/4 cup gluten-free mayonnaise
  • 2 lime wedges (juice of)
  • 1 teaspoon gluten-free taco seasoning
  • Optional: Pico de gallo, guacamole

  1. Preheat oven to 325 degrees F.
  2. Use olive oil to grease the gluten-free corn tortillas. Wrap with parchment paper and place in preheated oven to warm them.
  3. In a separate bowl, mix the coleslaw, cilantro and jalapeno. Add the rice wine vinegar, salt and pepper. Use Mrs. Dash to substitute the salt. Toss and set aside.
  4. Season the fish fillets with salt and pepper.
  5. In a heavy skillet, heat the olive oil over medium heat.
  6. Pan-fry the fish fillets for 4 minutes on each side. Sprinkle each side with gluten-free taco seasoning. Once cooked, cut into smaller pieces as desired.
  7. In a small bowl, add the mayo, squeeze the juice from 2 lime wedges and stir in 1/2 teaspoon of gluten-free taco seasoning.
  8. Divide the fish fillets evenly on the 8 tortillas. Top with coleslaw, mayo and serve with fresh lime wedges.

You an also serve with homemade pico de gallo salsa and/or easy guacamole.

product used in this recipe:

love this? share it!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Share on print

Leave a Comment

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