The Gluten-Free Fish Tacos That Are Actually Good for Your Gut

You don’t need tortillas or wheat-battered fish to make tasty, gut-supportive tacos, you just need this easy recipe.

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Fish tacos are a crowd pleaser – they’re fresh, tasty and easy to put together. But depending on how they’re made, they can be healthy, or less so. Some varieties are made with battered and fried fish, often using wheat flour and unhealthy refined oils. So, to ensure that you have a tasty taco recipe that is good for you, we’ve remade classic fish tacos into this delicious, gluten-free version. 

Better ingredients

In our version of gluten-free fish tacos, we’ve swapped out a wheat flour batter and used a triple coating method instead to ensure a crispy, gluten-free fish: first the fish is dipped in arrowroot starch, then egg and lastly almond flour. Instead of using a refined vegetable oil to cook the fish, which can be inflammatory, here we use ghee for a healthier fat, and a buttery flavor.

Conventional tortillas are typically made with corn or wheat flour. If you are following a gluten-free diet, you may be able to eat corn tortillas, but many gut-supportive diets such as the Paleo diet, the Autoimmune Paleo Diet (AIP) or even the Whole30 don’t allow corn. For that reason, in our gluten-free fish tacos we’ve also swapped the tortillas for crisp, romaine lettuce leaves, which make surprisingly stable rafts for your piled-high toppings. 

It’s all about the toppings

A really great taco always needs really great toppings. Here, we have two toppers including a classic guacamole and a pineapple salsa loaded with lime juice and cilantro. Both toppings together make for a taco with a ton of flavor. You can also customize them to your liking with other toppings like sliced radish, pickled red onions or a dollop of yogurt. 

We’re pretty confident that these gluten-free fish tacos will find their way into your regular dinner rotation.



Gluten-Free Fish Tacos

Prep Time
30 min
Cook Time
15 min
45 min



  • 1 cup finely chopped pineapple
  • 1 jalapeño chile pepper, seeded and chopped
  • ¼ cup chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 2 tbsp finely chopped red onion
  • ⅛ tsp each sea salt and ground black pepper 


  • 2 avocados, pitted and peeled
  • ¼ cup fresh lime juice
  • ¼ cup chopped fresh cilantro
  • ⅛ tsp sea salt


  • 1 cup almond flour
  • 1 large egg
  • ½ cup arrowroot
  • 12 oz haddock or cod, cut into 9 strips
  • ½ tsp sea salt
  • 1 tbsp ghee
  • 9 large romaine lettuce leaves


  1. In a medium bowl, combine salsa ingredients; set aside.
  2. In a separate medium bowl, mash together guacamole ingredients; set aside.
  3. Prepare fish: In a shallow dish, place almond flour. In a separate shallow dish, beat egg. In a third shallow dish, place arrowroot. Sprinkle fish with salt. Dip fish into arrowroot, shaking off excess, then dip in egg, letting excess drip off, then dip in almond flour, turning to coat.
  4. In a large skillet on medium-high, melt ghee. Add fish; cook for about 7 minutes, turning every 2 minutes, until crispy and cooked through.
  5. Place 1 fish strip in each romaine leaf. Top each with guacamole and salsa.

NOTE: If following our Meal Plan, store fish, lettuce, salsa and guacamole in separate containers in refrigerator. Reheat fish; assemble lettuce wraps when called for.


Nutrition Information

  • Serving Size 3 lettuce wraps
  • Calories 688
  • Carbohydrate Content 52 g
  • Cholesterol Content 268 mg
  • Fat Content 43 g
  • Fiber Content 18 g
  • Protein Content 32 g
  • Saturated Fat Content 8 g
  • Sodium Content 757 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 26 g
  • Polyunsaturated Fat Content 7 g

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