• Laura

Fish Tacos

Updated: Sep 10, 2019

An easy, gluten free, Mexico-inspired lunch!

A corn fish taco on a white plate, corn on the cob, and salsa in the background.

These fish tacos were so delicious, my whole family just kept asking for more fish, more salsa, more corn, more everything! It was such a hit!

There are many components to this dish, but please don't let that discourage you. It might seem like a lot to do, but once you get going, it all fits in like a puzzle and lunch is ready in no time!

I made the tortillas myself, using a rustic corn flour I found in Italy (I still haven't figured out where to buy masa harina in Croatia so I have to improvise). If you don't want to be bothered with all the tortilla making, you can totally skip the homemade version and buy your favorite brand from the store. The amount of dough I used here was enough to make 6-8 tortillas, depending on the size you're making them. I would advise making smaller tortillas, to avoid breakage.

I did not include specific amounts of ingredients here, because this will all change depending on the amount of people you are preparing this lunch/dinner/brunch for, but I will clarify some specifics later on in the recipe. For the fish skewers, I put 4 anchovies per skewer, and I grilled 2-4 skewers per person, depending on their wishes and appetite. I prepared 1-2 corn cobs per person as well.


Fresh anchovies

Corn cobs

Tomatoes + cherry tomatoes



Spices: paprika, cumin, salt, pepper, herb mix(rosemary, basil, thyme, oregano, marjoram)

Corn tortillas:

100 gr corn flour

45 gr gluten free flour mix

45 gr potato starch

1-2 tablespoons oil

100 mL warm water

pinch of salt

A hand holds a fish taco with arugula, anchovies and salsa.



1. Mix the flours and salt in a bowl, and then add one to two tablespoons of oil (I used corn oil). With gentle mixing, add the water and mix the dough until forms a dough ball. If the mixture is too dry and not incorporating, add a little bit more water. Cover the dough with a clean cloth and let it rest while you prepare other components.

2. From the dough, form smaller dough balls. Place a dough ball on a well floured surface, cover with some cling wrap, and roll into a tortilla. Keep in mind that it is okay if your tortillas are not perfectly round and work slowly and gently so you don't break them.

3. Heat up a skillet on high heat, and cook the tortilla on both sides, until they turn golden. Transfer the cooked tortillas on a plate and cover with a clean cloth so they can stay pliable.


1. Heat up your skillet. Add the tomatoes, and turn them around every so often, so all sides can get cooked. You want a dark 'crust' to form on them. For my salsa, I used two medium-sized tomatoes and three bigger cherry tomatoes, and this was enough salsa for three people. Of course, you can add more tomatoes to increase the serving size.

Also, place a couple of garlic cloves on the pan and let them brown as well, but be careful so they don't burn.

2. Using a mortar and pestle, grind your herb spices and peppercorns. Press the garlic, and add everything to your tomatoes that you have coarsely ground in a separate bowl. You want some smaller tomato pieces to still be in the salsa, so it's a bit chunky. Add salt to taste.

3. At this point, the salsa will still be quite runny. We will put it back on slow heat, and let it lightly simmer until it thickens up to our desired consistency.

Corn cobs

1. Preheat your oven to 180 degrees. Lightly oil the corn cobs and place them directly on the baking sheet. Leave the husks on, and bake the corns for ten minutes. The husks will act as a little blanket and help the corns steam while in the oven.

2. Take the corn out of the oven. Brush it with a bit of butter, and add: salt, pepper, sweet paprika. Heat up a grill pan on high heat, and grill the corn on all sides.

A grilled corn cob on a plate, fish taco and salsa in the background.


1. Clean the anchovies and put them on skewers. I put four anchovies per skewer. Prepare a marinade using olive oil, salt, pepper, sweet paprika and cumin, and let the anchovies marinate while you prepare other components.

2. Heat a grill pan on high heat. Place skewers, and flip them after approximately one minute. Grill on the other side for the same amount of time and serve immediately. They will require a very short time to grill completely.


1. Place arugula, salsa and anchovies in the tortilla, and serve the corn on the side. If you wish, you can also serve the anchovies by leaving them on the skewers!

I hope you will make this meal and truly enjoy it. If you have any questions about the preparation techniques, let me know! Bon appetit!