This gluten free baja fish taco recipe is crunchy with tons of flavor. Topped with radish and mango salsa, the sweetness complements the Mexican spices for a perfect and easy meal.
A popular Tex Mex staple, tostadas are basically flat, crunchy tacos. In fact you could just make these into fish tacos and call it a day, but I already have lots of taco recipes and zero tostada recipes so here we are. I will say that struggling to watch your significant other try to eat one of these after piling on far too many toppings is a delight in itself. These baja fish tostadas are perfect for a night where you’re looking for a quick, yet flavorful meal.
Best Fish for Baja Fish Tostadas
For any kind of fish tacos or tostadas I like to use an inexpensive yet sturdy, light fish that won’t flake too easily. Cod or mahi mahi (dolphinfish) are both good, sustainable choices that are widely available. If you use a more expensive fish, I would prepare this on the grill instead. On my most recent trip with my family, we purchased Ono and just made these into grilled fish tacos.
Should I Grill or Fry the Fish?
Baja style refers to deep fried fish so that it’s nice and crispy. Although this is a healthy preparation compared to many other styles, if you don’t want to fry your fish, this is really good on the grill. For a one pound filet we usually put the grill at 425-450 degrees F and grill with the skin down for around 8 minutes, depending on thickness. If you decide to grill this, it’s best to just omit the white rice flour and sprinkle the seasonings on a whole fish filet.
Gluten Free Option for Baja Fish Tostadas
To make these gluten free, I like to use white rice flour for the coating. It allows the fish to get kind of crispy, but without an overwhelming, thick batter. Blend in some chili powder and spices to make it super flavorful.
Most corn tortillas are gluten free with fairly simple ingredients. To get them super crispy I’ve tried to pan fry them as well as bake them in the oven and I find the oven route is a lot more fool-proof. Sometimes it can be tough to get that perfect, crispy texture when frying without using a ton of oil. This way you can just brush them with a little oil and throw them in to bake for roughly 10 minutes.
Mango Pico de Gallo & Spicy Mayo
Mango pairs really well with the baja fish, especially since the sweet compliments the spicy really nicely. Mix it will shallots, cilantro, and a little radish for a sweet and crunchy topping.
Since I’m always finding an excuse to put spicy mayo on anything, I had to add a little bit of a drizzle on top. Feel free to leave it out, but it does make these a little more decadent, especially when you can’t eat avocado. I typically order Shark brand, but everyone once in a while you can find a really clean, local brand at Whole Foods.
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Grilled or fried, these fish tostadas will be a huge hit. Topped with mango salsa and spicy mayo, you can easily make them gluten free with any kind of fish you like.
- 1 pound firm, white fish like cod, mahi mahi, or on ono
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground sumac
- 1 tablespoon white rice flour
- 1/2 teaspoon kosher salt
- finely shredded cabbage or slaw
- corn tortillas
- high heat oil like canola or avocado
- 1 large mango, diced
- 1/3 cup radish, diced
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeded and diced
- 2-3 tbsp mayonnaise
- 2 teaspoons sriracha or hot sauce
Preheat oven to 450 degrees F. Spread your corn tortillas on a large baking sheet and brush or spray them with olive oil on both sides. Bake for 4-5 minutes and flip them, then baking another 4-5 minutes until golden brown. Remove them from oven and cool - they should crisp up more as they cool.
Cut fish across the filet, about 1/2 inch thick. In a small bowl, add spices with white rice flour and toss fish strips to coat. Prepare a large plate with paper towels to drain your fish.
In a small bowl, add together chopped mango, jalapeno, cilantro and radish. Add salt and a splash of vinegar to taste (if you'd like). Stir together mayo and sriracha in another small bowl.
In a large frying pan, add enough high heat oil to just cover the bottom of your pan. Heat oil over medium high until shimmering. A flick of water that sizzles can tell you if it's ready. Add fish strips and fry for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes. Drain on paper towels or a rack over paper towels.
Top crispy tostadas with a little bit of slaw or cabbage, fish, mango salsa, and then drizzle with spicy mayo.
If grilling, omit the white rice flour and sprinkle seasoning mixture directly on the fish filet. Preheat grill to 425-450 degrees and cook approximately 8 minutes for a 1 pound fish filet.