These Gluten Free Fish Tacos are made with Pickerel, Mango Chutney, Coleslaw, Corn Tortillas and a squeeze of Lime. You don’t have to use Pickerel, any kind of fish will do. You can also use store bought coleslaw instead, if you prefer. Make sure your taco shells are gluten free, some are made with wheat flour. This is a really easy recipe and who doesn’t love Fish Tacos?
5 Large Pieces of Fish
1 Tbsp Butter
1/2 Cup White Sugar
1/2 of a Small Head of Green Cabbage
1/2 of a Small Head of Purple Cabbage
1/2 Cup Mayonnaise
1 Tbsp White Sugar
1 Tbsp Vinegar
8 – 10 Gluten Free Corn Tortillas or Taco Shells
1. Peel and dice the mango. Then cook in a small pot over low heat with sugar, for 20 – 30 minutes or until it thickens. Make sure to stir it frequently.
2. Thinly slice the red and green cabbage and place into a large bowl. Peel and thinly slice the carrot, then add to the bowl. In a separate bowl mix the mayonnaise, sugar and vinegar until well blended. Pour over the cabbage mixture then mix until its completely covered.
3. Season the fish with salt and pepper, then cook in the butter, in a frying pan over medium heat.
4. Fill the Taco Shells with a small amount of each of the ingredients then serve with a slice of lime.
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