Gluten-Free Crispy Fish Tacos with Cabbage Slaw - Nourished By Nutrition Print

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.


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)


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


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


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!