Gluten Free Fish Tacos with Cilantro Lime Sauce
 
Prep time
Cook time
Total time
 
Give your Taco Tuesday a tropical twist with these Gluten Free Fish Tacos with Cilantro Lime Sauce. Charred tortillas give these tacos an even smokier flavor.
Author:
Recipe type: Main
Serves: 8-10 tacos
Ingredients
  • For the salmon:
  • 1 tablespoon olive oil, cooking oil, or butter
  • 1 lb. salmon cut into 4 oz. portions (4 fillets total)
  • salt and pepper
  • 1½ teaspoons lime juice
  • For the Cilantro Lime Sauce:
  • 1 bunch of cilantro (stems included)
  • ½ teaspoon salt
  • 2 teaspoons honey
  • 3 cloves garlic, roughly chopped
  • 3 tablespoons chopped onion
  • ⅛-1/4 teaspoon pepper
  • 2-3 teaspoons lime juice (about 2 limes)
  • 1 small jalapeno, seeded and roughly chopped
  • ⅓ cup avocado oil
  • Other taco ingredients:
  • 8 corn tortillas
  • toppings such as: chopped lettuce or cabbage, mango salsa, cilantro leaves, sour cream, guacamole, lime wedges, cotija cheese, etc.
Directions
  1. Pat fish completely dry with paper towels. Place fish in a bowl or plastic bag. Set aside.
  2. Begin making cilantro lime sauce. Place cilantro, salt, honey, chopped garlic, chopped onion, pepper, lime juice, and chopped jalapeno in blender. Blend until no large chunks appear, scraping down the sides of the blender as needed. While blender is on low, slowly stream avocado oil in. Blend until smooth and incorporated. Season to taste with additional pepper and lime juice.
  3. Drizzle about 3-4 tablespoons sauce over the fish. Reserve the rest for topping the tacos. Massage with hands to cover fish with sauce. Add more sauce if needed. Marinate for at least 30 minutes.*
  4. Once fish has marinated, heat skillet to medium heat with 1 tablespoon olive oil, cooking oil, or butter. While skillet is heating, take fish out of bag and generously season both sides with salt and pepper. Once pan is hot, add fillets to skillet and cook for 4 minutes until bottom of fish is golden brown. Flip and cook 3-4 minutes more (depending on thickness) until salmon is cooked through, flakes easily, and middle is slightly glossy pink. Remove from pan and set on serving plate. Gently flake salmon and squeeze top of salmon with lime juice.
  5. While salmon is cooking, prepare toppings and heat tortillas. I like to char my tortillas on a low flame on our gas stove.
  6. Prepare tacos by topping cooked tortillas with flaked salmon, remaining cilantro lime sauce, chopped lettuce or cabbage, mango salsa, sour cream, guacamole, cilantro leaves, a squeeze of lime juice, and crumbled cotija cheese.
Notes
*Marinate at room temperature if you will be cooking within 30 minutes. Otherwise, chill in the fridge.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-fish-tacos-cilantro-recipe/