Gluten Free Cilantro Lime Fish Street Tacos
These little gluten free cilantro lime fish street tacos are delicious; with a kick! They have just the right amount of tang and zip to satisfy any craving for fish tacos.
Making them on street taco tortillas is great for serving them with a side or partnered with cilantro lime shrimp street tacos for some variety!
My kids love the shrimp tacos and always ask for seconds; makes me happy to see them eat so well.
If you prefer using full size corn tortillas for fish tacos this recipe will make half as much. If you prefer less kick; cut the red pepper in half. Then they are mild and delicious!
Here is the recipe for Gluten Free Cilantro Lime Fish Street Tacos:
Notes
To make this recipe Whole 30; serve fish over slaw mix and top with fresh squeezed lime juice. Omit tortillas and lime crema drizzle.
This recipe inspired by @aheadofthyme www.aheadofthyme.com
Ingredients
- Fish:
- 2 tablespoons olive oil
- 1 1/2 tablespoon lime juice
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1/2 teaspoon red pepper powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- pinch of salt
- 1 1/2 pounds white fish (cod, tilapia, snapper)
- 24 gluten free corn street tacos (Mission Street Taco Tortillas used)
- optional: 1 avocado, sliced
- Slaw:
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1/2 cup diced green onion
- 1/2 cup diced red onion
- Lime Crema:
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- dash salt
Instructions
- Fish:
- Preheat oven to 425 degrees F.
- In medium bowl, combine olive oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. This makes a paste like rub.
- Rinse fish and pat dry. Dip each piece of fish into the bowl and turn the fish until it is evenly coated with rub. Place the fish into a lined baking dish and bake for 10 -15 minutes; or until fish is flakey.
- Slaw:
- In medium bowl; comine cabbage, cilantro, green onion and red onion. Set aside.
- Lime Crema:
- In small bowl; whisk together sour cream, mayonnaise, lime juice and salt. Set aside.
- When fish is done baking; place baked fish onto plate and use fork to separate into small pieces.
- Heat soft tortillas according to package directions.
- Lay out tortillas and evenly fill tortillas with fish and slaw.
- Optional: Place slice of avocado on top of slaw.
- Drizzle lime crema over each taco and squeeze fresh lime juice as desired.
