10 High Protein Gluten Free Fish Taco Recipes

Fish tacos are a fun and delicious meal. They are perfect for a quick dinner on a busy weeknight. They are also great for parties or weekends when you have more time to cook.

A fish taco has soft, flaky fish. It is topped with fresh, crunchy vegetables. It might have a creamy sauce. All of this is wrapped in a warm tortilla. It is a mix of flavors and textures that is hard to beat.

Fish is also very healthy. It is full of high quality protein. Protein helps you build strong muscles. Fish also has healthy fats that are good for your heart. And if you need to eat gluten free, fish tacos are easy to make that way. You just use corn tortillas or lettuce wraps instead of flour tortillas.

This article gives you ten different fish taco recipes. Some have grilled fish. Some have fried fish. Some have baked fish. There are even tacos with shrimp and tuna. There is a recipe here for everyone.

1. Healthy Cod Fish Tacos

This recipe is light and healthy. The cod is pan seared with a simple chili lime rub. There is no heavy breading or frying. It is a quick and easy meal for any night of the week. It comes with a refreshing cabbage slaw and a creamy sauce made with Greek yogurt.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

For the Fish:

• 4 pieces of skinless, firm white fish (like cod, snapper, or mahi mahi), about 4 ounces each
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 3/4 teaspoon chili lime seasoning (like Tajin)

For the Sauce:

• 1/4 cup fat free Greek yogurt
• 3 tablespoons light mayonnaise
• 1 tablespoon lime juice
• 1 to 2 tablespoons water
• 3/4 teaspoon chili lime seasoning (Tajin)
• 1/8 teaspoon salt

For the Slaw:

• 1/4 cup chopped cilantro
• 1 cup sliced green cabbage
• 1 cup sliced red cabbage
• 1/4 cup shredded carrots
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon salt

For Assembly:

• 8 corn tortillas
• Lime wedges

Step by step instructions:

1. Season the fish. Sprinkle the cumin, salt, and chili lime seasoning all over the fish pieces.
2. Make the sauce. In a small bowl, mix together the Greek yogurt, mayonnaise, lime juice, water, chili lime seasoning, and salt. Put it in the fridge to keep cold.
3. Make the slaw. In a separate bowl, toss together the cilantro, green cabbage, red cabbage, carrots, olive oil, lime juice, and salt. Put this in the fridge too.
4. Cook the fish. Put a skillet on the stove over medium high heat. Spray it with a little olive oil. Place the fish in the hot skillet. Cook for 4 to 5 minutes on each side. The fish should be opaque (not see through) and have a little char. Take it out of the pan and break it into large chunks with a fork.
5. Warm the tortillas. You can heat them in a dry skillet for about 30 seconds per side, or warm them over an open gas flame for a few seconds until they are soft.
6. Build your tacos. Put some slaw on a warm tortilla. Add chunks of fish. Drizzle with the creamy sauce. Serve with a lime wedge to squeeze on top.

Nutrition information (for two tacos):

• Calories: 342
• Protein: 35 grams

2. Gluten Free Baja Fried Fish Tacos

Sometimes you want a crispy, fried fish taco. This recipe gives you that satisfying crunch. The batter is light and airy, like tempura, but it uses rice flour so it is gluten free. It is topped with a zesty orange slaw and a spicy chipotle cream sauce.

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

For the Fried Fish:

• 1 pound wild Alaskan cod (or other firm white fish), cut into strips
• 2 1/2 cups white rice flour, divided
• Spices: salt, paprika, garlic powder, baking soda
• 1 egg yolk
• Seltzer water (cold)
• Oil for frying (like vegetable or canola oil)

For the Chipotle Cream:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1.5 tablespoons fresh lime juice
• 1 tablespoon chopped chipotle pepper in adobo sauce
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon salt

For the Orange Slaw:

• 4 cups shredded green cabbage
• Zest of 1 orange
• 6 tablespoons fresh orange juice
• 1.5 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon salt

For Assembly:

• 10 to 12 corn tortillas
• Sliced radishes, cilantro, and lime wedges

Step by step instructions:

1. Make the chipotle cream. Put the sour cream, mayonnaise, lime juice, chipotle pepper, garlic, and salt in a blender or small food processor. Blend until smooth. Put it in the fridge.
2. Make the orange slaw. In a large bowl, toss together the shredded cabbage, orange zest, orange juice, lime juice, olive oil, honey, and salt. Put it in the fridge.
3. Get the fish ready. Put 1/2 cup of the rice flour in a shallow dish. Dredge the fish strips in this flour, coating them lightly. Shake off any extra.
4. Heat the oil. Pour about 1 to 1.5 inches of oil into a large, heavy pot. Heat it to 350 degrees Fahrenheit. Use a thermometer if you have one.
5. Make the batter. In a bowl, whisk together the remaining 2 cups of rice flour with a pinch of salt, paprika, garlic powder, and a pinch of baking soda. In a separate small bowl, whisk the egg yolk with some cold seltzer water. Gently whisk the wet ingredients into the dry ingredients until a smooth batter forms. It should be about as thick as pancake batter.
6. Fry the fish. Dip a floured fish strip into the batter, letting the extra drip off. Carefully place it in the hot oil. Fry for 2 to 3 minutes, until it is golden brown and crispy. Do not crowd the pot. Cook in batches. Take the cooked fish out and put it on a plate lined with paper towels to drain.
7. Warm the tortillas.
8. Build your tacos. Put some orange slaw on a tortilla. Top with a piece of crispy fried fish. Drizzle with chipotle cream. Add radishes, cilantro, and a squeeze of lime.

3. Grilled Fish Tacos with Avocado Dressing

This recipe is perfect for summer. The fish is marinated in lime juice and spices, then grilled until it has a smoky flavor. A creamy avocado dressing and a spicy coleslaw make it cool and refreshing.

Prep time: 15 minutes (plus 30 minutes to marinate)
Cook time: 10 minutes

Ingredients:

For the Grilled Fish:

• 1 pound tilapia fillets
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• A pinch of cayenne pepper

For the Spicy Coleslaw:

• 12 ounces shredded coleslaw mix (cabbage and carrots)
• 1/4 cup chopped onion greens (or chives)
• 2 tablespoons chopped cilantro
• 1/2 to 1 jalapeño pepper, finely diced (take out the seeds if you do not want it too spicy)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

For the Avocado Dressing:

• 2 small ripe avocados
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• A pinch of cayenne pepper

For Assembly:

• 12 small corn tortillas

Step by step instructions:

1. Marinate the fish. In a small bowl, whisk together the lime juice, olive oil, smoked paprika, cumin, garlic powder, salt, and cayenne. Put the tilapia in a resealable plastic bag. Pour the marinade over the fish. Seal the bag and squish it around to coat the fish. Put it in the fridge for 30 minutes.
2. Make the spicy coleslaw. In a bowl, toss together the coleslaw mix, onion greens, cilantro, jalapeño, lime juice, olive oil, honey, salt, and pepper. Put it in the fridge.
3. Make the avocado dressing. In a blender or food processor, combine the avocados, cilantro, lime juice, olive oil, garlic powder, onion powder, salt, and cayenne. Blend until it is smooth and creamy. You might need to add a tiny splash of water to help it blend.
4. Grill the fish. Heat your grill to medium high. Take the fish out of the marinade and put it on the grill. Cook for 2 to 3 minutes on each side. The fish should flake easily with a fork.
5. Warm the tortillas.
6. Build your tacos. Put some spicy coleslaw on a tortilla. Add a piece of grilled fish. Drizzle with the creamy avocado dressing.

4. Crispy Salmon Tacos with Pineapple Avocado Salsa

This recipe uses salmon, which is rich and flavorful. The salmon is pan fried until crispy with a delicious spice rub. A sweet and tangy pineapple avocado salsa is the perfect topping.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

For the Salmon:

• 1 pound salmon fillets
• 1/2 teaspoon salt
• 1 teaspoon brown sugar
• 1 1/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil

For the Cabbage Slaw:

• 2 cups shredded purple cabbage
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 cup chopped cilantro
• 2 tablespoons Greek yogurt

For the Pineapple Salsa:

• 1 1/2 cups finely diced fresh pineapple
• 1/2 avocado, cubed
• 1 jalapeño, diced (remove seeds if you want)
• 1/3 cup chopped cilantro
• 1 tablespoon lime juice

For Assembly:

• 8 corn tortillas
• Chipotle aioli or your favorite sauce (optional)

Step by step instructions:

1. Make the cabbage slaw. In a bowl, mix together the purple cabbage, lime juice, salt, cilantro, and Greek yogurt. Set aside.
2. Season the salmon. In a small dish, mix together the salt, brown sugar, chili powder, paprika, cumin, onion powder, and garlic powder. Rub this spice mixture all over the salmon fillets.
3. Cook the salmon. Put a large skillet on the stove over medium heat. Add the olive oil. When the oil is hot, place the salmon in the skillet, skin side up. Cook for 4 to 5 minutes. Flip the salmon over. Cook for another 4 to 5 minutes, until it is cooked through. The skin should be crispy.
4. Make the pineapple salsa. While the salmon cooks, combine the diced pineapple, avocado, jalapeño, cilantro, and lime juice in a bowl. Mix gently.
5. Flake the cooked salmon into large pieces with a fork.
6. Warm the tortillas.
7. Build your tacos. Put some cabbage slaw on a tortilla. Add pieces of crispy salmon. Top with a big spoonful of pineapple salsa. Drizzle with chipotle aioli if you like.

Nutrition information (for two tacos):

• Calories: 438
• Protein: 28 grams

5. Healthy Air Fryer Fish Tacos

This recipe gives you crispy fish, but it uses an air fryer instead of a pot of oil. This makes it a healthier choice. The fish has a light, seasoned coating and gets perfectly crispy in the air fryer.

Prep time: 10 minutes
Cook time: 8 minutes

Ingredients:

For the Fish:

• 2 fresh cod fillets (about 4 to 5 ounces each)
• 1.5 tablespoons gluten free all purpose flour
• 1 tablespoon tapioca starch or cornstarch
• 1 tablespoon taco seasoning
• 1/4 teaspoon sea salt
• 1/8 teaspoon pepper

For the Toppings:

• 1 avocado, sliced
• 1/2 cup shredded red cabbage
• 1/4 cup fresh salsa
• 2 limes
• 1/4 cup chopped cilantro

For the Taco Aioli (optional):

• 2 tablespoons mayonnaise
• 2 tablespoons lime juice
• 1/2 tablespoon taco seasoning
• 1/2 teaspoon honey

For Assembly:

• 4 to 6 small corn tortillas

Step by step instructions:

1. If you are making the aioli, mix the mayonnaise, lime juice, taco seasoning, and honey in a small bowl. Put it in the fridge.
2. Preheat your air fryer to 360 degrees Fahrenheit for about 5 minutes.
3. In a shallow dish, mix together the gluten free flour, tapioca starch, taco seasoning, salt, and pepper.
4. Coat the cod fillets in the flour mixture. Press the coating onto the fish so it sticks.
5. Put the coated fish in the air fryer basket. You can line it with parchment paper with holes. Cook at 400 degrees Fahrenheit for 8 minutes. Flip the fish over halfway through.
6. Warm the corn tortillas.
7. Build your tacos. Put some shredded cabbage on a tortilla. Add the air fried fish. Top with avocado slices, salsa, and cilantro. Squeeze fresh lime juice over everything. Drizzle with the aioli if you made it.

6. Gluten Free Blackened Shrimp Tacos

This recipe uses shrimp instead of fish. The shrimp are coated in a bold, spicy blackened seasoning. They cook very fast, so this is a great quick meal. A creamy cabbage slaw and a tangy sauce complete the tacos.

Prep time: 15 minutes
Cook time: 5 minutes

Ingredients:

For the Blackened Shrimp:

• 1 pound raw large shrimp, peeled and deveined
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 teaspoons coconut sugar
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 2 teaspoons chili powder
• 2.5 tablespoons avocado oil
• 5 cloves garlic, minced

For the Cabbage Slaw:

• 1/4 cup mayonnaise (use Paleo mayo if needed)
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 1.5 cups shredded green cabbage

For the Tangy Cream Sauce:

• 1/4 cup mayonnaise
• 1.5 tablespoons Tangy Bang Sauce (or your favorite hot sauce)
• Salt to taste

For Assembly:

• 8 corn tortillas
• Diced avocado, red onion, cotija cheese, microgreens, and cilantro for garnish

Step by step instructions:

1. Make the slaw. In a bowl, whisk together the mayonnaise, rice vinegar, honey, salt, and pepper. Add the shredded cabbage and toss to coat. Put it in the fridge.
2. Make the cream sauce. In a small bowl, whisk together the mayonnaise, Tangy Bang sauce, and a pinch of salt. Put it in the fridge.
3. Season the shrimp. In a large bowl, mix together the black pepper, salt, coconut sugar, garlic powder, oregano, paprika, cumin, and chili powder. Add the shrimp and toss until they are coated in the spices.
4. Cook the shrimp. Put a large skillet on the stove over medium high heat. Add the avocado oil. When the oil is hot, add the shrimp in a single layer. Cook for 2 to 3 minutes per side. They will turn pink and curl up. In the last minute, add the minced garlic and stir it around.
5. Warm the tortillas.
6. Build your tacos. Put some slaw on a tortilla. Add a few blackened shrimp. Top with your favorite garnishes like avocado, onion, and cilantro. Drizzle with the tangy cream sauce.

7. Halibut Fish Tacos with Dairy Free Sour Cream

This recipe features delicate halibut fillets. They are pan seared until golden. The special topping is a dairy free sour cream made from coconut cream. It is creamy and tangy, perfect for anyone who cannot eat dairy.

Prep time: 10 minutes
Cook time: 8 minutes

Ingredients:

For the Halibut:

• 2 to 3 halibut fillets
• 1 tablespoon avocado oil
• 1 tablespoon lime juice
• 1.5 tablespoons taco seasoning

For the Dairy Free Sour Cream:

• 1/2 cup canned coconut cream (scoop off the thick white part from the top of a can of full fat coconut milk)
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1 to 2 tablespoons water

For Assembly:

• Corn tortillas
• Your favorite taco toppings (like shredded cabbage, salsa, avocado)

Step by step instructions:

1. Make the dairy free sour cream. In a small bowl, whisk together the coconut cream, lemon juice, and salt. Add water, one tablespoon at a time, until it is a good consistency for drizzling. Put it in the fridge.
2. Pat the halibut fillets dry with a paper towel. Brush them with avocado oil. Sprinkle the taco seasoning all over them.
3. Put a skillet on the stove over medium high heat. Add a little oil if needed. Place the halibut in the hot skillet. Cook for 4 minutes on the first side. Flip it over. Cook for another 3 to 4 minutes. The fish should be flaky and white all the way through.
4. Warm the tortillas.
5. Build your tacos. Put a piece of halibut in a tortilla. Add your favorite toppings. Drizzle with the dairy free sour cream.

8. Gluten Free Tuna Poke Tacos

This is a no cook option. It is fresh, light, and perfect for a warm day. Sushi grade tuna is tossed in a savory and slightly spicy sauce. Instead of a tortilla, it is served in crisp lettuce cups for a very low carb meal.

Prep time: 10 minutes
Cook time: 0 minutes

Ingredients:

• 6 ounces sushi grade tuna, cut into small cubes
• 1/3 cup chopped cucumber
• 1/3 cup chopped green onion
• 1/2 avocado, cubed
• 1 tablespoon sriracha (or other hot sauce)
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• Romaine lettuce cups for serving (take whole romaine leaves)

Step by step instructions:

1. In a medium bowl, whisk together the sesame oil, coconut aminos, and sriracha.
2. Add the cubed tuna, chopped cucumber, green onion, and avocado to the bowl.
3. Use a spoon to gently toss everything together. Be careful not to break up the tuna too much.
4. Place the romaine lettuce cups on a plate.
5. Spoon the tuna poke mixture into the lettuce cups.
6. Sprinkle with sesame seeds and serve right away.

9. Baked Fish Tacos

This is an easy and healthy recipe. The tilapia fillets are marinated in spices and lime juice, then baked in the oven. A simple crunchy slaw is the perfect topping.

Prep time: 10 minutes (plus 30 minutes to marinate)
Cook time: 10 minutes

Ingredients:

For the Baked Fish:

• 1 pound tilapia
• 1/2 tablespoon coconut oil, melted
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup lime juice

For the Slaw:

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 1/4 cup minced cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 tablespoon honey
• Salt to taste

For Assembly:

• Corn tortillas
• Your favorite taco toppings (like avocado or salsa)

Step by step instructions:

1. Marinate the fish. In a small bowl, mix together the melted coconut oil, paprika, cumin, chili powder, onion powder, garlic powder, salt, pepper, and lime juice. Put the tilapia in a resealable bag. Pour the marinade over the fish. Seal the bag and squish it around. Put it in the fridge for 30 minutes.
2. Make the slaw. In a bowl, toss together the green cabbage, purple cabbage, cilantro, lime juice, olive oil, honey, and a pinch of salt. Put it in the fridge.
3. Turn your oven on to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
4. Take the fish out of the marinade and place it on the prepared baking sheet. Bake for 10 minutes. The fish should be opaque and flake easily with a fork.
5. Take the fish out of the oven and cut it into chunks.
6. Warm the tortillas.
7. Build your tacos. Put some slaw on a tortilla. Add chunks of baked fish. Top with any other toppings you like.

Nutrition information (for the fish and slaw, without tortillas):

• Calories: 246
• Protein: 31 grams

10. Gluten Free Crispy Fish Tacos with Cracker Breading

This is a fun and creative recipe. It uses crushed gluten free crackers to make an incredibly crispy coating for the fish. The fish is air fried for a lighter crunch. It is served with a zesty slaw and a spicy yogurt drizzle.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

For the Crispy Fish:

• 1 pound white fish (like cod or tilapia), cut into 1 to 2 inch pieces
• 1 bag of gluten free crackers (like Milton’s Olive Oil & Sea Salt)
• 1 egg
• 1 teaspoon apple cider vinegar
• Spices: chili powder, garlic powder, salt, onion powder, cumin, pepper
• Avocado oil spray

For the Slaw:

• 12 ounces coleslaw mix
• 1/2 cup thinly sliced red onion
• 1/3 cup finely chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon salt

For the Drizzle:

• 1/3 cup Greek yogurt or mayonnaise
• 1 lime, juiced
• 1 to 2 teaspoons Mexican style hot sauce or Sriracha

For Assembly:

• Corn tortillas

Step by step instructions:

1. Make the slaw. In a large bowl, combine the coleslaw mix, red onion, cilantro, lime juice, and salt. Toss to mix. Put it in the fridge.
2. Make the drizzle. In a small bowl, whisk together the yogurt, lime juice, and hot sauce. Put it in the fridge.
3. Put the gluten free crackers in a plastic bag. Seal the bag and crush them with a rolling pin or your hands until they are fine crumbs. Pour the crumbs into a shallow dish and mix in a pinch of each of the spices (chili powder, garlic powder, salt, onion powder, cumin, pepper).
4. In another shallow dish, whisk the egg with the apple cider vinegar.
5. Preheat your air fryer to 390 degrees Fahrenheit.
6. Dip each piece of fish first in the egg wash, then in the cracker crumbs. Press the crumbs onto the fish so they stick.
7. Place the coated fish pieces in the air fryer basket in a single layer. Spray them lightly with avocado oil spray.
8. Cook for 8 to 10 minutes, flipping halfway through. The fish should be golden brown and cooked through.
9. Warm the tortillas.
10. Build your tacos. Put some slaw on a tortilla. Add a few pieces of crispy fish. Drizzle with the spicy yogurt sauce.

Final Thoughts

Fish tacos are a wonderful meal. They are fun to make and fun to eat. These ten recipes show you just how many ways you can make them. You can have them fried, grilled, baked, or even raw. You can use cod, salmon, shrimp, or tuna.

All of these recipes are high in protein and gluten free. They are healthy and delicious. Whether you want a quick weeknight dinner or a special meal for friends, fish tacos are a great choice.

Try a few of these recipes. Find your favorite. You might discover a new meal you love. Enjoy your fish tacos.