10 High-Protein Gluten-Free Fish Taco Recipes

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Fish tacos are a delicious and versatile meal, perfect for a quick weeknight dinner or a festive weekend gathering. They offer a fantastic combination of flavors and textures, from the tender, flaky fish to the crisp, fresh toppings. Beyond their culinary appeal, fish tacos are also a great source of high-quality protein, essential for muscle building, and can be easily adapted to a gluten-free diet. This article presents ten diverse and mouthwatering high-protein, gluten-free fish taco recipes that are sure to become new favorites.

Whether you prefer your fish grilled, baked, fried, or even raw, there is a recipe here to suit every taste and cooking style. From classic cod and tilapia to richer options like salmon and halibut, and even shrimp and tuna variations, these recipes showcase the incredible variety possible within the world of fish tacos. All recipes utilize naturally gluten-free corn tortillas or other creative gluten-free alternatives, ensuring a safe and satisfying meal for those with gluten sensitivities.

1. Healthy Cod Fish Tacos

This recipe from Skinnytaste offers a light and healthy take on the classic fish taco, featuring pan-seared cod with a flavorful chili-lime rub. The absence of breading and frying makes it a quick and nutritious option, perfect for a weeknight meal. The dish is balanced with a refreshing cabbage slaw and a creamy, tangy sauce made with Greek yogurt and a touch of mayonnaise.

Ingredients:

For the Fish:
- 4 (4 oz) pieces of skinless, firm white fish (cod, snapper, or mahi-mahi)
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 3/4 tsp lime chili seasoning (such as Tajin)
For the Sauce:
- 1/4 cup fat-free Greek yogurt
- 3 tbsp light mayonnaise
- 1 tbsp lime juice
- 1-2 tbsp water, to thin
- 3/4 tsp chili-lime seasoning (Tajin)
- 1/8 tsp kosher salt
For the Slaw:
- 1/4 cup chopped cilantro
- 1 cup sliced white cabbage
- 1 cup sliced red cabbage
- 1/4 cup shredded carrots
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1/4 tsp kosher salt
For Assembly:
- 8 corn tortillas, charred
- Lime wedges for serving

Instructions:

Season the fish with salt, cumin, and Tajin.
In a small bowl, combine all the sauce ingredients and refrigerate until ready to serve.
In a separate bowl, toss together all the slaw ingredients and keep chilled.
Heat a skillet over medium-high heat and spray with olive oil. Cook the fish for 4-5 minutes per side, until it is opaque and slightly charred. Break the fish into large chunks.
Warm the corn tortillas by charring them over an open flame or in a dry skillet for about 30 seconds per side.
To assemble, place a bed of slaw on each tortilla, top with the cooked fish, and drizzle with the creamy sauce. Serve with fresh lime wedges.

Nutritional Information (per 2 tacos): 342 calories, 35g protein.

2. Gluten-Free Baja Fried Fish Tacos

For those who crave a crispy, fried fish taco, this recipe from Snixy Kitchen delivers a satisfying crunch without the gluten. The secret is a light and airy tempura-style batter made with rice flour. Paired with a zesty orange slaw and a spicy chipotle cream sauce, these tacos are a flavor explosion.

Ingredients:

For the Fried Fish:
- 1 lb wild Alaskan cod, or other firm white fish, cut into strips
- 2 1/2 cups white rice flour, divided
- Spices: salt, paprika, garlic powder, baking soda
- 1 egg yolk
- Seltzer water
- Oil for frying
For the Chipotle Baja Cream:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1.5 tbsp fresh lime juice
- 1 tbsp chopped chipotle pepper in adobo
- 1/2 tsp chopped garlic
- 1/4 tsp kosher salt
For the Orange Slaw:
- 4 cups shredded green cabbage
- Zest of 1 orange
- 6 tbsp fresh orange juice
- 1.5 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp honey
- 1/4 tsp kosher salt
For Assembly:
- 10-12 corn tortillas
- Sliced radishes, cilantro, and lime wedges for garnish

Instructions:

Prepare the chipotle baja cream by blending all ingredients until smooth. Chill until ready to use.
Make the orange slaw by tossing all ingredients together in a bowl. Chill until serving.
Dredge the fish strips in 1/2 cup of rice flour.
Heat 1-1.5 inches of oil in a large pot to 350°F.
Prepare the batter by whisking together the remaining 2 cups of rice flour with the spices. In a separate bowl, whisk the egg yolk and seltzer water, then gently mix it into the flour mixture.
Dip the dredged fish into the batter and carefully place it in the hot oil. Fry for 2-3 minutes, until golden and crispy.
Warm the corn tortillas.
Assemble the tacos with the fried fish, chipotle cream, orange slaw, and desired garnishes.

3. Grilled Fish Tacos with Avocado Dressing

This recipe from Faithfully Gluten Free is perfect for a summer barbecue. The fish is marinated in a blend of lime juice and spices, then grilled to perfection. A creamy avocado dressing and a spicy coleslaw provide a cool and refreshing contrast to the smoky grilled fish.

Ingredients:

For the Grilled Fish:
- 1 lb tilapia fillets
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Pinch of cayenne
For the Spicy Coleslaw:
- 12 oz shredded coleslaw mix
- 1/4 cup chopped onion greens
- 2 tbsp chopped cilantro
- 1/2-1 jalapeño pepper, finely diced
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp liquid honey
- Salt and pepper to taste
For the Avocado Dressing:
- 2 small ripe avocados
- 2 tbsp chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- Pinch of cayenne pepper
For Assembly:
- 12 small gluten-free corn tortillas

Instructions:

Whisk together the marinade ingredients and pour over the fish in a resealable bag. Marinate in the refrigerator for 30 minutes.
While the fish is marinating, prepare the spicy coleslaw and the avocado dressing.
Preheat the grill to medium-high heat. Grill the fish for 2-3 minutes per side, until it flakes easily.
Warm the corn tortillas.
Assemble the tacos with the grilled fish, spicy coleslaw, and a generous drizzle of avocado dressing.

4. Crispy Salmon Tacos with Pineapple Avocado Salsa

This vibrant recipe from Eat With Clarity features crispy, pan-fried salmon seasoned with a delicious blend of spices and a touch of brown sugar for a hint of sweetness. The rich flavor of the salmon is perfectly complemented by a refreshing pineapple and avocado salsa and a creamy cabbage slaw.

Ingredients:

For the Salmon:
- 1 lb salmon fillets
- 1/2 tsp salt
- 1 tsp brown sugar
- 1 1/4 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp olive oil
For the Cabbage Slaw:
- 2 cups shredded purple cabbage
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/2 cup chopped cilantro
- 2 tbsp Greek yogurt
For the Pineapple Salsa:
- 1 1/2 cups finely diced pineapple
- 1/2 avocado, cubed
- 1 jalapeño, diced
- 1/3 cup chopped cilantro
- 1 tbsp lime juice
For Assembly:
- 8 corn tortillas
- Chipotle aioli or other sauce of choice

Instructions:

Prepare the cabbage slaw by combining all ingredients in a bowl.
In a small dish, mix together the salt, brown sugar, and spices for the salmon. Rub the mixture onto the salmon fillets.
Heat the olive oil in a skillet over medium heat. Cook the salmon, skin-side up, for 4-5 minutes per side, until cooked through.
While the salmon is cooking, prepare the pineapple salsa by combining all ingredients in a bowl.
Flake the cooked salmon into pieces.
Assemble the tacos with the slaw, salmon, pineapple salsa, and a drizzle of chipotle aioli.

Nutritional Information (per 2 tacos): 438 calories, 28g protein.

5. Healthy Air Fryer Fish Tacos

For a healthier take on crispy fish tacos, this recipe from Nutrition in the Kitch utilizes the air fryer to achieve a perfectly crisp exterior with minimal oil. A light coating of gluten-free flour and spices gives the fish a flavorful crust, while the inside remains tender and flaky.

Ingredients:

For the Fish:
- 2 (4-5 oz) fresh cod fillets
- 1 1/2 tbsp gluten-free all-purpose flour
- 1 tbsp tapioca starch or cornstarch
- 1 tbsp taco seasoning
- 1/4 tsp sea salt
- 1/8 tsp pepper
For the Toppings:
- 1 avocado, sliced
- 1/2 cup shredded red cabbage
- 1/4 cup fresh salsa
- 2 limes
- 1/4 cup chopped cilantro
For the Taco Aioli (optional):
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1/2 tbsp taco seasoning
- 1/2 tsp honey
For Assembly:
- 4-6 small corn tortillas

Instructions:

If using, prepare the taco aioli by mixing all ingredients in a small bowl and refrigerating.
Preheat the air fryer to 360°F for 5 minutes.
In a shallow dish, combine the flour, starch, taco seasoning, salt, and pepper. Coat the cod fillets in the mixture.
Place the coated fish in the preheated air fryer basket (lined with parchment paper) and cook at 400°F for 8 minutes, flipping halfway through.
Warm the corn tortillas.
Assemble the tacos with the air-fried fish and your favorite toppings.

6. Gluten-Free Blackened Shrimp Tacos

This recipe from The Movement Menu offers a delicious alternative to fish, using succulent shrimp coated in a bold blackened seasoning. The shrimp cook up in minutes, making this a great option for a quick and flavorful meal. A creamy cabbage slaw and a tangy cream sauce complete the dish.

Ingredients:

For the Blackened Shrimp:
- 1 lb raw large shrimp, peeled and deveined
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 2 tsp coconut sugar
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp paprika
- 1/2 tsp cumin
- 2 tsp chili powder
- 2 1/2 tbsp avocado oil
- 5 cloves garlic, minced
For the Cabbage Slaw:
- 1/4 cup Paleo mayonnaise
- 2 tbsp rice vinegar
- 1 tbsp honey
- Kosher salt and black pepper to taste
- 1 1/2 cups shredded green cabbage
For the Tangy Bang Cream Sauce:
- 1/4 cup Paleo mayonnaise
- 1 1/2 tbsp Tangy Bang Sauce
- Kosher salt to taste
For Assembly:
- 8 corn tortillas
- Diced avocado, red onion, cotija cheese, microgreens, and cilantro for garnish

Instructions:

Prepare the slaw by whisking together the mayonnaise, rice vinegar, honey, salt, and pepper, then tossing with the cabbage.
Make the cream sauce by whisking together the mayonnaise, Tangy Bang sauce, and salt.
Coat the shrimp in the blackened seasoning. Heat the avocado oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side. Add the minced garlic and cook for another minute.
Warm the corn tortillas.
Assemble the tacos with the slaw, shrimp, and desired garnishes, then drizzle with the cream sauce.

7. Halibut Fish Tacos with Dairy-Free Sour Cream

This simple yet elegant recipe from Whole Kitchen Sink features delicate halibut fillets, pan-seared to perfection. A homemade dairy-free sour cream made from coconut cream provides a creamy and tangy topping that is both delicious and suitable for those with dairy sensitivities.

Ingredients:

For the Halibut:
- 2-3 halibut fillets
- 1 tbsp avocado oil
- 1 tbsp lime juice
- 1.5 tbsp taco seasoning
For the Dairy-Free Sour Cream:
- 1/2 cup canned coconut cream (thick part only)
- 2 tsp lemon juice
- 1/4 tsp salt
- 1-2 tbsp water
For Assembly:
- Corn tortillas
- Your favorite taco toppings

Instructions:

Prepare the dairy-free sour cream by whisking together the coconut cream, lemon juice, and salt, then adding water to reach the desired consistency. Refrigerate.
Pat the halibut fillets dry, brush with oil, and coat with taco seasoning.
Heat a skillet over medium-high heat and cook the halibut for 4 minutes on the first side, then flip and cook for another 3-4 minutes, until flaky.
Warm the corn tortillas.
Assemble the tacos with the halibut, dairy-free sour cream, and your favorite toppings.

8. Gluten-Free Tuna Poke Tacos

For a refreshing and no-cook option, these tuna poke tacos from Megan Nash Health are a must-try. Sushi-grade tuna is tossed in a savory and slightly spicy marinade and served in crisp lettuce cups for a light and low-carb meal that is packed with protein.

Ingredients:

6 oz sushi-grade tuna, cubed
1/3 cup chopped cucumber
1/3 cup chopped green onion
1/2 avocado, cubed
1 tbsp sriracha
2 tbsp coconut aminos
1 tsp sesame oil
1/2 tsp sesame seeds
Romaine lettuce cups for serving

Instructions:

In a medium bowl, whisk together the sesame oil, coconut aminos, and sriracha.
Add the cubed tuna, cucumber, green onion, and avocado to the bowl and gently toss to combine.
Spoon the tuna poke mixture into the Romaine lettuce cups and sprinkle with sesame seeds.

9. Baked Fish Tacos

This easy and healthy recipe from Show Me the Yummy features tilapia fillets marinated in a flavorful blend of spices and baked to flaky perfection. A simple and crunchy slaw provides a refreshing contrast, making these tacos a well-rounded and satisfying meal.

Ingredients:

For the Baked Fish:
- 1 lb tilapia
- 1/2 tbsp coconut oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup lime juice
For the Slaw:
- 1 cup shredded cabbage
- 1 cup shredded purple cabbage
- 1/4 cup minced cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tbsp honey
- Salt to taste
For Assembly:
- Corn tortillas
- Your favorite taco toppings

Instructions:

Marinate the tilapia with the coconut oil, spices, and lime juice in a resealable bag for 30 minutes.
Preheat the oven to 400°F. Place the marinated tilapia on a lined baking sheet and bake for 10 minutes, or until cooked through.
While the fish is baking, prepare the slaw by combining all ingredients in a bowl.
Cut the cooked fish into chunks.
Warm the corn tortillas and assemble the tacos with the fish, slaw, and your favorite toppings.

Nutritional Information (per serving, without tortillas): 246 calories, 31g protein.

10. Gluten-Free Crispy Fish Tacos with Cracker Breading

This innovative recipe from Nourished by Nutrition uses crushed gluten-free crackers to create an incredibly crispy and flavorful breading for the fish. The fish is air-fried for a lighter, healthier crunch, and paired with a zesty cabbage slaw and a spicy yogurt drizzle.

Ingredients:

For the Crispy Fish:
- 1 lb white fish, cut into 1-2 inch pieces
- 1 bag gluten-free crackers (such as Milton’s Olive Oil & Sea Salt)
- 1 egg
- 1 tsp apple cider vinegar
- Spices: chili powder, garlic powder, salt, onion powder, cumin, pepper
- Avocado oil spray
For the Slaw:
- 12 oz coleslaw mix
- 1/2 cup thinly sliced red onion
- 1/3 cup finely chopped cilantro
- 1 lime, juiced
- 1/2 tsp salt
For the Drizzle:
- 1/3 cup Greek yogurt or mayonnaise
- 1 lime, juiced
- 1-2 tsp Mexican-style hot sauce or Sriracha
For Assembly:
- Corn tortillas

Instructions:

Prepare the slaw by combining all ingredients in a large bowl.
Make the drizzle by whisking together the yogurt, lime juice, and hot sauce.
Preheat the air fryer to 390°F. In a shallow bowl, whisk the egg and apple cider vinegar. In another shallow bowl, combine the crushed crackers and spices.
Dip the fish pieces in the egg wash, then in the cracker mixture to coat.
Place the coated fish in the air fryer basket, spray with oil, and cook for 8-10 minutes, until golden and cooked through.
Warm the corn tortillas and assemble the tacos with the crispy fish, slaw, and a drizzle of the spicy yogurt sauce.

These ten recipes offer a wide range of flavors, textures, and cooking methods to satisfy any fish taco craving. Whether you’re looking for a quick and healthy weeknight meal or a fun and festive dish to share with friends and family, these high-protein, gluten-free fish tacos are sure to impress.