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Soft fish tacos

Looking for a gluten-free meal in a hurry which can easily convert for the rest of the family? Look no further!

Over summer, my clever husband built a patio and a large outdoor dining table – big enough for us plus quite a few more! One of our favourite summer dinners was eaten out there on many a pleasant evening. The best thing about this is it is quick and easy and extraordinarily tasty! And it’s all due to two new products I’ve found. The first, I sampled at the Gluten-free Food & Allergy Show last year and it was the Sealord Gluten-free Crumbed Fish Fillets. At the time, couldn’t think of any way I would use them. Then I came across Gerry’s Go No Gluten Wraps at a reasonable price, and EUREKA! A yummy new dinner, and what’s more, it’s one the whole family can enjoy, although for them, they just eat regular fish and wraps.

Soft fish tacos

  • Sealord Gluten-free Crumbed Fish Fillets (1 for each wrap)
  • Gerry’s Go No Gluten Wraps
  • lettuce
  • guacamole or avocado
  • light sour cream
  • sweet chilli sauce
  • salsa cruda (recipe below)
  • grated cheese (optional)
  • chopped tomato (optional)
  • grated carrot (optional)
  • sliced capsicum

Step 1 Prepare the salsa and guacamole a little before you are ready to serve the dinner.

Step 2 Cook the fish according to the directions – about 25 minutes in a hot oven.

Step 3 Heat the wraps in a cast iron frying pan just before serving.

Step 4 Put each of the toppings in separate dishes on the table.

The fish is tasty and the crumb is light. The wraps are very nice, and I found that they stayed good and fresh in the fridge for a week or so after opening the packet. They are best warmed through, either in a cast iron frying pan, microwave or oven. Best of all, they’re readily available at my local PAK’nSAVE! The wraps come in a bread and butter plate size or a dinner plate size depending on what you are after, and I’ve successfully done a variety of different meals with them. The key to the proper use of them is to heat them through thoroughly before trying to use them.

One of the things that really makes this dinner work for us is that I don’t have to remember who likes what. People simply put what they want in their own tacos. All the bowls of toppings go in the middle of the table, and we assemble our own tacos to suit our own tastes. This is a very no-fuss way of dining and takes into account all of the fads and fusses currently going on.

Salsa cruda

  • 1/2 red capsicum, finely chopped
  • 1/2 green or yellow capsicum, finely chopped
  • 1/2 red onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 tomato, finely chopped
  • 1/2 cup fresh coriander, chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste

Step 1 Combine all ingredients in a bowl. Cover and refrigerate until it is time to serve. Excellent in tacos, fajitas, with salad and even with eggs as a huevos rancheros.

Option – make these into fajitas!

Rather than using fish, make these into chicken or beef fajitas. Spray a heavy-based frying pan with oil spray. Chop and lightly fry a couple of onions with some garlic. Thinly slice meat and quickly fry it. Add in sliced capsicums and cook until they just begin to char. Serve with the same accompaniments as above. This is just as quick as the fish tacos and very delicious.


For those wanting more information on coeliac disease, check out the NZ Coeliac Society website www.coeliac.org.nz.

This blog is the opinion and experiences of its author and should not be taken as medical or dietetic advice. Healthy Food Guide has not verified the content and cannot endorse any advice given. Healthy Food Guide recommends seeking professional health advice for specific complaints or symptoms.

Date modified: February 22 2021
First published: Jun 2014

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