Gluten-Free Baja Fish Tacos

Ingredients

• 1.5 lbs firm white fish fillets (like cod, tilapia, or mahi-mahi) 1.5 lbs firm white fish fillets (like cod, tilapia, or mahi-mahi)
• 2 tbsp olive oil 2 tbsp olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 1/4 cup fresh lime juice 1/4 cup fresh lime juice
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp chili powder 1 tsp chili powder
• 1/2 tsp cumin 1/2 tsp cumin
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 8-10 corn tortillas 8-10 corn tortillas
• 1 cup shredded cabbage or slaw mix 1 cup shredded cabbage or slaw mix
• 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh cilantro
• 1 avocado, sliced 1 avocado, sliced
• 1/4 cup GF mayonnaise or dairy-free alternative 1/4 cup GF mayonnaise or dairy-free alternative
• 1 tbsp lime juice 1 tbsp lime juice

Instructions

1. 1

   Prepare the fish by cutting the firm white fish fillets into bite-sized pieces, about 1-inch cubes. Pat them completely dry with paper towels, which helps them sear nicely. Season the fish generously with salt and black pepper, ensuring each piece is coated.

2. 2

   Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers. Carefully add the seasoned fish pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the fish for about 2-3 minutes per side, until it's golden brown and cooked through, then remove it from the skillet and set aside.

3. 3

   Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 30 seconds until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and the fresh lime juice, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. Bring the liquid to a gentle simmer.

4. 4

   In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes, until the sauce has thickened to a glaze-like consistency.

5. 5

   Stir in the GF tamari or coconut aminos, chili powder, and cumin into the thickened sauce. Return the seared fish pieces to the skillet, gently tossing them to coat evenly with the flavorful sauce. Let the fish simmer in the sauce for about 5-7 minutes, allowing the flavors to meld and the fish to heat through completely.

6. 6

   While the fish is finishing, warm the corn tortillas according to package directions, typically by heating them in a dry skillet for about 30 seconds per side until pliable and slightly toasted. In a separate small bowl, combine the GF mayonnaise or dairy-free alternative with 1 tablespoon of lime juice and a pinch of salt to create a creamy drizzle.

7. 7

   Assemble the tacos by filling each warm corn tortilla with a generous portion of the saucy fish. Top with the shredded cabbage or slaw mix, fresh cilantro, and sliced avocado. Drizzle with the prepared lime crema and serve immediately for a delightful and satisfying meal.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.