Gluten-Free Blackened Fish Tacos recipe with honey lime slaw makes an easy, healthy, and affordable dinner fast! In less than 30 minutes you’ll have baked spicy fish, piled with tangy slaw, and drizzled with creamy, finger-licking taco sauce!
blackened fish tacos – Easy gluten-free recipe!
Need a healthy dinner recipe fast? Naturally gluten-free and dairy-free blackened fish tacos recipe are a no-fuss meal served in less than 30 minutes! Tilapia filets (or see below for other options!) are quickly seasoned to perfection in a ziplock bag, using simple spices right from your pantry.
Once the blackened tilapia is ready to bake, mix together the easy, tangy slaw, let it sit for the flavors to blend, and then pop the fish in the oven for 12 minutes. Serve on gluten-free corn tortillas, as a fish taco bowl over rice, or low carb taco salad!
- White fish – I used tilapia, but cod, haddock, or pollack would work
- Olive oil
- Blackened seasoning – paprika, oregano, cumin, chili powder, garlic powder, and cayenne pepper
- Lime juice
Honey Lime Slaw:
- Coleslaw – Use a prepared 14 ounce bag of 1 small head of red cabbage, sliced thin
- Lime juice
- Olive oil
- Apple cider vinegar
- Salt & pepper
Creamy Taco Sauce:
- Sour cream
How to make blackened Gluten-free fish tacos
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- First pat the fish dry by placing it on a paper-towel lined plate and blotting the top with more towels. Set aside.
- In a large ziplock bag, combine the olive oil and blackened spices. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish well. Set aside while the slaw is made.
- For the coleslaw dressing, in a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper.
- In a large bowl combine the slaw and cilantro. Pour the slaw vinaigrette over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.
- Bake at 425ºF for 10-15 minutes, depending on the thickness of your fish. Meanwhile, mix together the sour cream and sriracha for the creamy taco sauce.
- When the fish is done, divide it on the corn tortillas, top with slaw, and drizzle with the taco sauce.
FREQUENTLY ASKED QUESTIONS
If you do not need a gluten-free recipe, blackened fish tacos may be served on flour tortillas. Other gluten-free options, though, are served on corn hard shell tacos, over rice as a fish taco bowl, or on top of a salad for a low-carb fish taco salad.
I generally use tilapia to keep it affordable, but cod, haddock, or pollock would also work great. Since these fish are thicker, they would have to bake about 5-10 minutes longer. For best fish for tacos options, check out this article!
Corn tortillas get a bad rap, but they are glorious when properly warmed up! My favorite method is to drizzle a dash of oil in a non-stick skillet and warm on both sides to lightly fry.
Try “charred” tortillas as another option. Turn on a gas stove burner and place the tortilla directly on the grate for about 20 seconds per side, using tongs to flip.
Every taco night I use this cheap kitchen must-have! A tortilla pouch is great for warming shells in the microwave or keeping already-warmed tortillas hot during dinner!
Yes. The slaw, taco sauce, and fish seasoning marinade may all be prepared ahead of time. However, I advise not letting the fish sit in the marinade more than 30 minutes because the lime’s acidity will start to “cook” the fish and break it down.
More gluten free Dinner recipes
- Walking Taco Casserole
- Mexican Chicken Casserole
- Instant Pot Chicken Fajitas
- Mexican Tater Tot Casserole
- Slow Cooker Carne Asada
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Gluten-Free Blackened Fish Tacos
- 1 pound tilapia, patted dry
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Honey Lime Slaw
- 1 lime, juiced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 14 ounce bag coleslaw, (or 1 small head red cabbage, thinly sliced)
- ½ cup cilantro, roughly chopped
Creamy Taco Sauce
- ¾ cup sour cream
- 1-3 teaspoons sriracha sauce, depending on spice level
- For serving: 8-12 corn tortillas, warmed
- Optional toppings: cotija cheese, jalapenos, cilantro, avocado
- Preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Set aside.
- Pat the fish dry by placing on a paper-towel lined plate and blotting the top with more towels. Set aside.
- In a large ziplock bag, combine the olive oil, lime juice, and remaining seasonings. Massage the bag to combine and then add the fish. Move around the fish in the bag so the seasoning coats the fish all over. Set aside while the slaw is made.
- In a small bowl whisk together the lime juice, olive oil, honey, vinegar, salt and pepper. Combine the slaw and cilantro in a large bowl. Pour the slaw dressing over the top and stir to combine. Set aside for the flavors to meld and soften the slaw while the fish bakes.
- Lay the fish on the prepared baking pan and bake for 10-15 minutes, or until fish is opaque and flakes easily.
- While the fish is baking, stir together the sour cream and sriracha for the taco sauce.
- Once the fish is done, serve immediately on warmed tortillas with slaw and taco sauce.
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