Paleo fish tacos with gluten-free tortillas, stuffed with flaky and juice tempura-inspired fish fillets and simple salsa.
If you prefer to char the tortillas, place directly over a gas flame to char the edges, about 1-2 minutes per side. Place on a plate and cover with a foil to keep them soft and warm.
For an egg-free batter: omit the eggs. The color of the crust will be less yellow/golden color and the texture will be thinner and less firm.
The fillet crust is light and airy. The texture won’t be super crisp because they aren’t deep fried. However, the fillets are juicy and absolutely delicious. They taste best when you serve right out of the skillet.