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
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:
- Heat oil over medium high heat in skillet (cast iron works great).
- In a shallow, broad bowl, whisk eggs until smooth. Set aside.
- In another bowl, add brown rice flour and salt. Mix thoroughly.
- Cut fish into just under 1″ thick slices, width-wise.
- 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.
- Heat corn tortillas on an open flame or in a hot skillet without oil.
- 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.