Sunset Beach Fish Tacos

Last summer during a beach vacation in San Diego, I stumbled into this little taco shack right on the boardwalk. The owner, Maria, served me the most incredible fish tacos I’d ever tasted – crispy, flaky fish with a tangy sauce that tasted like sunshine in a tortilla. When I got home, I knew I had to recreate them gluten-free style. After a few attempts (and some very patient taste-testers), I nailed it. These bring back that perfect beach sunset feeling every single time.

Ingredients

• 1.5 lbs cod or mahi-mahi fillets, cut into finger-sized strips
• 2 large eggs, beaten
• 1/2 cup gluten-free all-purpose flour blend
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 cup Chickpea Crumbs from Just About Foods (find at H-E-B or order on Instacart)
• 3 tbsp olive oil for frying
• 12 small corn tortillas, warmed

For the Baja Crema:

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1 tsp cumin
• Salt to taste

For serving:

• 2 cups shredded red cabbage
• 1 avocado, sliced
• Lime wedges
• Fresh cilantro
• Diced red onion

Instructions

1. Make the Crema: Whisk together all Baja crema ingredients in a bowl. Season with salt and refrigerate until ready to serve.
2. Prep Breading Station: Set up three dishes: seasoned flour (mixed with garlic powder, paprika, cumin, and salt), beaten eggs, and chickpea crumbs.
3. Bread the Fish: Pat fish dry, then dredge each strip in flour, dip in eggs, and coat thoroughly with chickpea crumbs. Let rest 10 minutes.
4. Heat Oil: Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Fry to Perfection: Cook fish strips 2-3 minutes per side until golden brown and flaking easily. Don’t overcrowd the pan – work in batches if needed.
6. Assemble Tacos: Warm tortillas, add crispy fish, drizzle with Baja crema, top with cabbage, avocado, and fresh toppings. Serve immediately with lime wedges.

Tips

• Don’t flip the fish too early – let it get truly golden for maximum crispiness
• Warm tortillas directly over a gas flame for the best flavor and texture
• Make the crema up to 2 days ahead – the flavors get even better
• Try mahi-mahi or halibut if you want something a bit firmer than cod

🍽️ Love this recipe? Try our Crispy Cauliflower Tacos with Lime Crema for your next dinner night, or check out Shredded Chicken Mushroom Tacos with Almond Flour Tortillas — for a perfect pairing.