Gluten-Free Blackened Fish Tacos

overhead shot of blackened fish tacos on a white plate with cut limes around

Gluten-Free Blackened Fish Tacos

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!

Course Dinner, gluten free dinner

Cuisine Mexican

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings

Calories 305kcal

Author Melissa Erdelac

Equipment

Ingredients

Blackened Fish

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

Instructions

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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Notes

Warming Tortillas

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!

Make-ahead Instructions:

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.

Nutrition