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These Gluten-Free Fish Tacos are made with a light and crispy cracker “bread crumb” coating and topped with a zesty cabbage slaw and spicy Greek yogurt drizzle. 

This easy weeknight dinner takes less than 30 minutes to make. Flaky white fish gets lightly coated in a cracker “bread crumb” coating then air fried for a light and crispy texture. Top with a zesty slaw and a spicy Greek yogurt drizzle for the ultimate summer taco situation.

The secret to the best crispy breading is using a light and crunchy cracker in place of breadcrumbs. I like to use Milton’s Craft Bakers crackers! If you haven’t tried these crackers yet, let this be your sign. They’re gluten free, but you’d never know it!

INGREDIENTS FOR THESE CRISPY FISH TACOS:

  • Mahi mahi, halibut, cod, or other white fish
  • Milton’s Gluten Free Crackers (I used the Olive Oil & Sea Salt flavor)
  • Egg
  • Apple cider vinegar
  • Chili powder + garlic powder + onion powder
  • Cumin
  • Salt + pepper
  • Avocado oil spray
  • Coleslaw mix or red cabbage
  • Red onion
  • Cilantro
  • Lime juice
  • Greek yogurt or mayonnaise
  • Mexican-style hot sauce or siracha
  • Tortillas
Gluten-Free Crispy Fish Tacos With Cabbage Slaw fish in air fryer

tips for making these crispy fish tacos:

  • How to cook the crispy fish: I prefer cooking the fish in the air fryer because it makes it extra light and crispy without burning the cracker coating. However, if you don’t have an air fryer this recipe can be made with a conventional oven instead. Just arrange the breaded fish in a single layer on a baking sheet that has been sprayed with the avocado oil. Bake at 400℉ for about 10-15 minutes, checking regularly until the fish has reached an internal temperature of 145℉.
  • How to tell if the fish is cooked: Use an instant read meat thermometer to make sure the fish is completely done. It should be opaque, flake easily, and reach an internal temperature of 145℉ to make sure it is done but not overcooked.
  • How to store: Store cooked fish in an airtight container in the refrigerator for up to 3-4 days. Make sure to store any leftover slaw or yogurt drizzle separately to keep it as fresh as possible. To reheat the fish, preheat the air fryer to 390℉, spray the air fryer basket lightly with oil, and cook for about 5 minutes or until warmed through.

MORE 30 MINUTE MEALS TO TRY:

If you make these crispy fish tacos, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations! 

Click here for the Reel I made of this recipe

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Gluten-Free Crispy Fish Tacos with Cabbage Slaw

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These Gluten-Free Fish Tacos are made with a light and crispy cracker “bread crumb” coating and topped with a zesty cabbage slaw and spicy Greek yogurt drizzle.

  • Author: Jessica Bippen
  • Prep Time: 20 min
  • Cook Time: 8-10 min
  • Total Time: 30 minutes

Ingredients

Units Scale

for the fish:

1 lb mahi mahi, halibut, cod, or other white fish cut into approximately 1-2 inch pieces
1 bag Milton’s Gluten Free Crackers (I use the Olive Oil & Sea Salt flavor)
1 egg
1 tsp apple cider vinegar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon pepper
avocado oil spray (about 1-2 tbsp)

FOR THE SLAW:

12 oz bag coleslaw mix or red cabbage
1/2 cup red onion thinly sliced
1/3 cup cilantro, finely chopped
1 lime, juiced
1/2 teaspoon salt

FOR THE DRIZZLE:

1/3 cup Greek yogurt or mayonnaise
1 lime, juiced
1–2 teaspoon Mexican-style hot sauce or Sriracha
tortillas
extra lime juice

Instructions

To make the slaw, add all the ingredients to a large bowl. Gently message with your hands. Let sit while you make the rest of the meal.

For the spicy yogurt, combine the yogurt, lime juice and hot sauce in a bowl. Add a touch of water if you’d like it thinner. Set aside.

Preheat the air fryer to 390°F. Place the egg and apple cider vinegar in a medium-size shallow bowl and whisk. Add the crackers to a food processor or blender. Pulse until crackers resemble breadcrumbs. Add the cracker crumbs to a shallow bowl along with the spices; stir to combine.

Working in small batches, place the fish in the egg wash, tossing to coat. Then place in the cracker crumbs; toss gently to coat. Spray the air fryer basket lightly with oil. Add the fish to the preheated air fryer and lightly spray the fish with oil. Cook the fish for 8-10 minutes or until opaque and easily flakes. Internal temperature should reach 145°F. Warm the tortillas on the stove top. Assemble your tacos!

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.