These healthier crispy cod tacos are gluten-free, dairy-free, and made with a fresh cilantro lime marinade. They're a perfect anytime meal whether it's a weeknight or a celebration.
Pat the fish dry with a paper towel and cut it into bite-sized pieces. In the bottom of a large bowl, whisk together the chopped cilantro, fresh lime juice, coconut aminos, and salt before adding the fish pieces. Toss lightly to coat the fish and then let it marinate in the fridge for about 15 minutes.
Pull out the marinated fish and mix in the egg white. Add half of the tapioca flour to a large tray or bowl and about half of the fish pieces. Use your hands to press the flour into the fish to form the coating.
Heat a large pan (see helpful tips section) over medium heat and add just enough oil to coat the bottom of the pan (about 1/4 - 1/2 inch high). Shake off any excess flour from the fish before carefully adding to the oil. Cook the fish for 2 minutes on each side until golden brown.
Remove and put on a paper towel-lined plate to soak up any excess oil. Continue with the remaining fish pieces and flour.
Serve with homemade coleslaw, cilantro leaves, and a squeeze of lime.
Notes
How can you make these marinated crispy cod tacos using what you already have?Here are some ideas…
No cod? ➝ you can use any white fish: tilapia, flounder, sole, halibut, snapper, haddock, or grouper
No coconut aminos? ➝ use soy sauce (or tamari if gluten-free), but don't add any salt - alternatively you can just use olive oil