January 8, 2023

Fish Tacos (gluten free & dairy free)

My gluten and dairy free fish tacos combine cod which is air-fried in a tasty spice mix of cumin, paprika, garlic and onion, served with a homemade cabbage and carrot slaw and smashed avocado in gluten free corn tortilla wraps. It’s an easy meal to make and is ready in less than 30 minutes! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

I don’t have an air fryer, can I still make this?

Yes of course. You can fry your cod pieces for the same amount of time or cook in the oven for slightly longer, until cooked through.

Can this be stored in the fridge and reheated?

I find that this recipe is best served warm straight away and not reheated.

Which mayonnaise do you use for the slaw?

Any full fat or light mayonnaise will work, just make sure to check for milk in the ingredients if you are dairy free.

Which tacos do you use?

I use the Old El Paso Gluten Free Soft Tortillas which are also naturally dairy free.

Print Recipe
5 from 1 vote

Fish Tacos

Prep Time20 minutes
Cook Time8 minutes
Servings: 2 servings


For the slaw

  • Half a red cabbage (or slightly less if it's a big cabbage)
  • 1 large carrot
  • 1 lime
  • 2 tablespoons mayonnaise
  • Handful fresh coriander

For the smashed avocado

  • 1 avocado
  • 1/2 a lime
  • Handful fresh coriander
  • Salt & black pepper

For the fish

  • 2 cod fillets
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon onion powder
  • Salt and black pepper
  • Gluten Free Tortilla Wraps *See FAQs
  • Fresh Coriander (For topping)


Make the slaw

  • Finely shred your cabbage and grate your carrot. Add to a large bowl along with lime juice, mayonnaise and coriander and mix well. Set aside.

Make the smashed avocado

  • Cut your avocado in half and remove the stone. Place the avocado into a bowl with lime juice and smash with a fork. Mix in salt and coriander and set aside.

Prepare your fish

  • Drizzle the cod fillets with olive oil. In a small bowl mix together your cumin, paprika, garlic granules, onion powder, salt and black pepper. Sprinkle the spice mixture onto your cod fillets and use your fingers to rub it into the fish.
  • Cut the cod fillets into small chunks and place in your air fryer, cook for around 8 minutes until cooked through. Alternatively you could fry in a frying pan in a little extra olive oil.


  • Assemble the fish tacos by adding the slaw to your tortilla wraps, followed by the cooked fish and then the smashed avocado. Top with fresh coriander and serve warm.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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