I made the most awesome fish tacos this past week- and they were gluten free, egg free, dairy free, refined sugar free, and super yummy. My nearly 5 year old, Ike, who says he hates all fish other than tuna and sushi (even salmon, can you believe it?) absolutely loved these tacos, even knowing they had fish in it. Everyone had seconds.
I got inspired for this recipe after seeing a friend posting that she made mango, avocado, and fish tacos. I didn’t have any avocado or mangos at home, but did have pumpkin, and it seemed to me that the sweetness and texture of steamed pumpkin could be similar enough to mango to also work with fish in a taco recipe. And instead of the avocado, I thought a spicy mayo would lend a creaminess to it that would perfect it.
I don’t have an exact recipe, but a general approximation of what was in it. But it doesn’t have to be exact, it’ll be good even if the proportions are a drop different.

I used homemade gluten free buckwheat based tortillas, but you could also use homemade wheat tortillas or store bought tortillas. I assume this combination would also work well in rice paper wraps.
I took a cheap white fish (cod) that I steamed, and then deboned. Any white fish should work for this- cod, hake, tilapia, etc… cooked any way- whether steamed, baked, seared. I didn’t season the fish with anything other than salt.

I just piled it all into the tortilla, then wrapped it up, and drizzled more sauce onto it, and ate it. Some of them I wrapped with a bit of baking paper to hold it together.

Amazing.

Hope you like this recipe as much as my family did. I will definitely be making this again. In fact, I already bought more pumpkin so I can do just that.


Have you ever had fish tacos before? What was in them? Does this look like a recipe you’d try?

Linking up to Real Food Wednesday and Allergy Free Wednesday.