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Fish Taco (GF)

Yu-Hua Golnick
This fish taco one of my favorite go to quick dinner recipes! These delicious fish tacos are filled with fresh ingredients and delicious cod. Every bite is filled with exploding flavor and don't skip on the super easy and delicious sauce – avocado creama!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 Servings
Calories 300 kcal


Fish Taco

  • 4 4oz wild cod filet. (fresh or frozen.)
  • 4 gluten free tortilla
  • 1/4 tsp cumin powder
  • salt and pepper
  • 1 tbsp olive oil or olive oil spray

Cabbage Slaw

  • 3 cup coleslaw mix or shredded cabbage
  • 4 tbsp chopped cilantro
  • 2 tbsp seasoned rice vinegar
  • salt

Avocado Crema

  • 2 tbsp lite mayo
  • 1/2 avocado mashed
  • 1/4 tsp cumin powder
  • lime juice from half of lime
  • 2 dash tobasco hot sauce
  • cilantro, jalepeno (optional)


  • Preheat oven to 400°F.

Fish Taco

  • If using frozen fish, thaw over night in the refrigerator.
  • Rinse and pat fish dry. Line a large baking sheet with parchment paper.
  • In a small dish, combine seasonings: cumin, salt and black pepper and evenly sprinkle seasoning mix over both sides of cod.
  • Lightly drizzle or spray olive oil on top offish filets. Bake for 15 minutes.

Cabbage Slaw

  • While the fish is baking, combine the cabbage slaw ingredients together in one bowl and mix well.

Avocado Crema

  • In a clean bowl, smash avocado with a fork and stir in light mayo, lime juice, and hot sauce. For smoother sauce, you can blend everything in a blender.

To Assemble

  • Lightly toast tortilla shell in oven or fold in half and toast in toaster. Place fish in tortilla, top with cabbage slaw, avocado crema and your choice of other toppings such as cilantro and Jalapeño. Serve immediately!
Keyword Gluten Free, Low Calorie