Crispy Fish Tacos with 1 minute mango salsa

Back when I was teaching online cooking classes, I had a monthly Tacos & Margs class, and one week I featured these AIP Crispy Fish Tacos, made with Beth Blends gluten-free flour. Friends, THEY ARE SO CRISPY.

THESE AIP CRISPY FISH TACOS ARE SO DAMN CRISPY.

When Beth asked if she could send me a couple bags of her AIP compliant flour blend to try out, of course I said sure. I love trying new gluten-free products and Beth is a lovely human.

While I normally love a good baking challenge, I wanted to see if I could use it as a coating for fish, for crispy fish tacos. Since every flour is different, I had no idea how it would turn out but figured it was worth a shot.

And boy howdy was it ever. Sound on to hear just how crispy this coating turned out to be:

And of course texture isn’t everything, the crispy fish has to taste good too. Check and check.

What you’ll need to make these AIP crispy fish tacos:

• Beth Blends AIP compliant flour blend
• firm flashed white fish such as cod, mahi, or halibut
• coconut milk
• lime
• garlic
• salt
• onion powder
• oregano

And since tacos aren’t tacos if there’s nothing but fish in that tortilla, I have recipes for 1 minute mango salsa and the simplest slaw as well. Both are easily made AIP, or you can add jalapeño and coriander respectively, if you can tolerate those ingredients.

Crispy Fish Tacos

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• Author: zenbelly
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: fish and seafood

Ingredients

for the fish:

• 1/2 can coconut milk
• Juice of one lime
• 4 cloves Garlic, minced
• 1 teaspoon Salt
• 1 teaspoon Onion powder
• 1/4 teaspoon Oregano
• 1 1/2 pounds firm fleshed fish such as mahi, cod, halibut
• 1 cup Beth Blends flour blend
• tortillas and sliced avocado, for serving

for the slaw:

• 1/2 head green or purple cabbage, shredded
• 1 handful cilantro leaves and stems, chopped
• juice of one lime
• 1/2 teaspoon ground coriander (optional)
• pinch salt

for the mango salsa:

• 2 cups diced mango (thawed from frozen)
• 1/2 large shallot, roughly chopped
• 1 jalapeño, seeds and membrane removed if preferred, roughly chopped (optional)
• small handful cilantro leaves and stems
• juice of one lime
• pinch salt

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Instructions

for the fish:

1. In a medium bowl, combine the marinade ingredients (coconut milk, lime juice, garlic, salt, onion powder, and oregano.
2. Slice the fish into strips about 1-inch wide and add to the bowl. Set aside while you prep the rest of the tacos, or around 30 minutes.
3. After the fish has marinaded, set up a dredging station – a wide shallow bowl or plate with the flour, and an empty plate to place the dredged fish. Pull the fish out of the marinade, allowing the excess to drip off and roll in the flour.
4. Heat a large skillet over medium-high heat and add a good layer of oil. Once it’s shimmering, add the fish and cook for a minute or two on each side, or until browned on all sides and cooked through. Remove to a wire rack-lined baking sheet or several layers of paper towels.
5. Assemble tacos by placing a couple pieces of the fish on a warmed tortilla and top with slaw, salsa, and sliced avocado

for the slaw:

1. In a medium bowl, toss together all the ingredients.

for the salsa:

1. For chunky salsa: pulse in a food processor. For puréed salsa: blender in a blender or with a stick blender

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