Crispy Buffalo Fish Tacos with Lime Slaw

These Crispy Buffalo Fish Tacos bring together the bold, tangy heat of buffalo sauce with the fresh crunch of a lime-kissed cabbage slaw, all tucked into warm corn tortillas for a completely gluten-free dinner that doesn't skimp on flavor. Flaky white fish fillets are coated in a seasoned cornstarch dredge, pan-seared until golden and crisp, then tossed in a buttery buffalo sauce that clings to every bite. A cooling yogurt sauce balances the heat, while the crisp lime-cabbage slaw adds brightness and crunch in every taco. Because this recipe relies on naturally gluten-free corn tortillas, cornstarch for dredging, and a homemade buffalo sauce made from pure hot sauce and butter (rather than a thickened or malt-containing bottled version), it's safe for those following a strict gluten-free diet. Always double-check your hot sauce label, as some brands use gluten-containing thickeners or flavorings. Ready in about 35 minutes, these tacos are perfect for a quick weeknight dinner that feels like a flavorful treat. Serve with extra lime wedges and a cold beverage of your choice for a fun, interactive taco night that's as nutritious as it is delicious.</long_description> <parameter name="meta_description">Gluten-free buffalo fish tacos with crispy pan-seared fish, zesty lime slaw, and cooling yogurt sauce. Ready in 35 minutes for a bold weeknight dinner.

Ingredients

• 1.5 lbWhite fish fillets (tilapia, cod, or mahi-mahi), patted dry
• 0.5 cupcornstarch
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 0.5 tsponion powder
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbspAvocado oil, or other neutral gluten-free oil
• 0.5 cupGluten-free buffalo hot sauce, check label for gluten-free certification
• 2 tbspunsalted butter
• 3 cupgreen cabbage, thinly shredded
• 1 cupred cabbage, thinly shredded
• 3 tbsplime juice, freshly squeezed, divided
• 1 tsplime zest
• 0.25 cupfresh cilantro, chopped
• 0.5 cupplain Greek yogurt, certified gluten-free
• 2 tbspmilk, to thin the sauce
• 8corn tortillas, certified gluten-free
• 1lime wedges, for serving

Method

1. In a medium mixing bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk together until evenly combined.
2. Dredge the fish fillets in the seasoned cornstarch mixture, pressing to coat both sides evenly. Set aside on a plate.
3. In a large mixing bowl, toss the green cabbage and red cabbage with 2 tablespoons of lime juice, lime zest, and chopped cilantro. Season with a pinch of salt and set aside to let the flavors meld.
4. In a small mixing bowl, whisk together the Greek yogurt, milk, and remaining 1 tablespoon of lime juice until smooth and pourable. Set aside in the refrigerator.
5. Heat the avocado oil in a non-stick skillet over medium-high heat. Once shimmering, add the fish fillets in a single layer.
6. Pan-sear the fish for 3-4 minutes per side, until golden, crisp, and cooked through. Use tongs to flip carefully. 8:00
7. While the fish cooks, combine the buffalo hot sauce and butter in a small saucepan over low heat, stirring until the butter melts and the sauce is glossy. 2:00
8. Transfer the cooked fish fillets to a plate and gently flake into large chunks. Drizzle or toss with the warm buffalo sauce to coat.
9. Warm the corn tortillas in a dry skillet or griddle over medium heat, about 30 seconds per side, until pliable and lightly charred. 1:00
10. Assemble the tacos by filling each warm tortilla with buffalo fish, a generous pile of lime slaw, and a drizzle of the yogurt sauce. Serve immediately with lime wedges on the side.