fish tacos

Amys Gluten Free Pantry

A creamy cilantro sauce is the key to these tacos. And a big mar­garita. If you have a bit more fish, cook it all up and use the left­overs for Fish Cakes.

Prep time: 20 min­utes
Total time: 35
Yield:  Serves 4

1/3 c. grape­seed oil
3/4 lb. fresh hal­ibut or cod
2 eggs, whisked until smooth
3/4 c. brown rice flourCilantro Sauce:
1/2 tsp. salt
1/4 head of cab­bage shred­ded
Essen­tial Roasted Salsa or your favorite (omit for night­shade aller­gies)
8–10 corn tortillas

Cilantro Sauce:
1 large bunch of cilantro, stems removed
3 T may­on­naise (Best Foods is gluten-free, but not soy free)
juice of 1 lime
1 tsp. white vine­gar
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. gar­lic pow­der

pinch of chipo­tle pow­der or cayenne (omit for night­shade aller­gies)

To pre­pare sauce:

Using a mini food-processor or the chop­per attach­ment of an immer­sion blender, all all ingre­di­ents and blend until smooth. If too thick, add a bit of water. If too runny, add a bit more may­on­naise. Set aside.

To pre­pare fish:

  1. Heat oil over medium high heat in skil­let (cast iron works great).
  2. In a shal­low, broad bowl, whisk eggs until smooth. Set aside.
  3. In another bowl, add brown rice flour and salt. Mix thoroughly.
  4. Cut fish into just under 1″ thick slices, width-wise.
  5. Dip fish into eggs first, then dredge in rice flour. Place care­fully into skil­let of hot oil when it’s good and hot. Cook for 2–3 min­utes a side and drain on paper towels.
  6. Heat corn tor­tillas on an open flame or in a hot skil­let with­out oil.
  7. To assem­ble tacos, place a piece of fish in (depend­ing on the size of the fish, usu­ally you can break the pieces in half). Spoon a bit of salsa over, then cab­bage, fin­ish­ing with cilantro sauce and serve with a wedge of lime.

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