Fish Tacos with Mango Salsa (Gluten Free, Dairy Free)


Fish tacos are one of our favorites. There have only been a few places I have been able to eat them since going gluten free. One of them is a place in South Lake Tahoe, CA called Freshi’s and they are amazing. If you ever go to South Lake, check them out!




The last time I went to South Lake Tahoe was before we sold our house in California and moved to Washington, about a year and a half ago. That trip was so crazy, we were putting our house on the market and keeping a house show ready will two little kids is an impossible task. We decided to spend a week in Tahoe to avoid the constant cleaning and traffic of people coming in and out.




We drove up on a Sunday and Tuesday I had tickets to see Madonna (bucket list) in San Jose. We drove up Sunday; I drove back Tuesday morning and then drove back to Tahoe Wednesday morning. I was beyond exhausted, but Madonna was worth it.



That trip was the calm before the storm and the last time I ate fish tacos.



Being gluten and dairy free, if there is a dish that I really like and crave then it’s up to me to create a recipe that my family will enjoy.



I love mango and pineapple salsa so I decided to top this with mango salsa. I also wanted a dairy free spicy mayo sauce to pour over the top. It you like cabbage; some sliced cabbage would go great too.

Click here for printable version


Ingredients:


2 Lbs. of your favorite fish cut in pieces




½ Cup Coconut Oil





Tortillas


Follow directions on Bobs Red Mill Corn Masa or use store bought corn tortillas





Mango Salsa


1 Onion diced


1 Mango diced


2 TBSP. Cilantro chopped


1 Tomato diced


Salt and Pepper to Taste





Spicy Mayo Sauce


3 TBSP. Mayo


A few shakes of hot sauce (I used about 3-4)


1 TBSP. DF Milk


Dash of Crushed Red Pepper


¼ tsp. Salt,


¼ tsp. Pepper


¼ tsp. Granulated Garlic





Directions:


1.       Make the mayo sauce ahead of time (one hour) and refrigerate by adding all of the ingredients into a bowl and mixing well.


2.       Pour the flour in a shallow bowl. Heat the coconut oil in a skillet.


3.       Coat both sides of the fish well in the flour mixture and then put in the skillet and cook about 4 minutes on each side. Place on a plate lined with paper towels.


4.       Make the salsa by adding all of the ingredients to a bowl and stirring together.


5.       Build your tacos.

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