A deep fryer is a great option to fry the fish in. If you don't want to fry your own fish you can purchase a breaded baked version from the store.

Equipment Needed

Measuring cups and spoons, knife, cutting board, large bowl, spoons, whisk, thick bottomed pan, tongs, wire rack and a thermometer


To make the salsa dice the pineapple, purple cabbage, green onions, jalapeno pepper, red pepper, yellow onion and basil. Transfer the diced ingredients to a bowl and squeeze the lime over top. Stir thoroughly and set aside to marry the flavours.    

Place a thick bottomed pan on the stove and heat the avocado oil to 330° (slightly above medium heat). Use a thermometer to measure the temperature of the oil. 

In a bowl whisk together the gluten free flour, soda water, salt and baking powder.

Dip the fish into the batter and let the excess drain off. Carefully place the fish into the oil and fry for 3-4 minutes on each side or until golden and crispy. Transfer the fried fish to a wire rack to drain off any excess oil. 

To put the tacos together spread 1 teaspoon of mayonnaise on each tortilla. Add one strip of fish and top with 2 tablespoons of pineapple salsa. Enjoy immediately!