Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Fish Tacos with Coleslaw

Gluten Free, Seafood, VegetarianRespond to this post »

Do some food combinations just sound unappealing to you? For instance mac and cheese with ketchup on it? Or salt on watermelon? And let’s not leave out chili with spaghetti?

Well I have never felt the urge to eat fish tacos. They just didn’t sound appealing to me. Chicken tacos? Sure! Steak? Absolutely! But fish? Didn’t interest me one bit. While on vacation this last winter the Hub ordered some at lunch. Everyone at the table thought “huh?” Good thing we like to try everything, even things we don’t think we like.

They weren’t just good, they were fabulous! I had been missing out. Not sure how we have survived this long without them in our weekly repertoire. Warm corn tortillas, blackened mahi mahi, a nice layer of coleslaw, a wedge of avocado, few sprigs of cilantro a drizzle of hot sauce, and most important a squeeze of lime juice tops it off.

If you are like me (my friend Amy, I mean you) and thought not a good combo, you will be pleasantly surprised. The rest of you who have been gulping down these yummy little suckers, why didn’t you tell me they were so good?

fish tacos

Fish Tacos with Coleslaw

Ingredients

  • 1/4 lb fish per person, mahi mahi is my favorite, or any mild white fish
  • 4 Tbs store bought blackened fish spice (or mix up 2Tbs each of paprika, oregano, kosher salt, cayenne, garlic powder and 1tsp sugar)
  • 2 Tbs olive oil 2-4 corn tacos per person, warmed in a hot skillet with a few drop of oil per tortilla for 10-15 seconds per side
  • Avocado and lime slices for garnish
  • 1/2 head savoy cabbage, thinly sliced
  • 1/4 head red cabbage thinly sliced
  • 3 carrots, shredded
  • 1/2 sweet onion, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2-3 Tbs apple cider vinegar
  • 2-3 Tbs sugar salt and pepper to taste

Instructions

With mandolin or by hand, thinly slice savoy and red cabbages, add to large bowl,

add shredded carrots, onion and cilantro.

In a small bowl mix together mayonnaise, sour cream, apple cider vinegar, sugar, and salt and pepper.

Add to mixing bowl, toss well to coat, let sit 1 hour, or until dinner is ready.

Wash and pat dry fish, liberally sprinkle with blackened spice, set aside.

Layer a clean dish towel in a large shallow bowl or basket.

Heat skillet on high, add a few drops of olive oil to pan, warm each tortilla 15-20 seconds per side. Lay tortilla in bowl and cover with towel (unlike in the picture above), continue to warm tortillas and add to bowl.

They will stay pilable and warm while you prepare your fish.

Cook fish in large skillet with 2 Tbs olive oil on high heat for 2-3 mins per side, for thin fillet type fish (flounder, tilapia etc) this is a good option.

If you are serving mahi mahi (my favorite) or a thicker fillet type, place on BBQ and cook 3-4 ins per side, or until cooked through to your liking.

Ideally you would start warming tortillas, when 1/2 way through stack get your fish cooking, so everything is done at the same time.

You may have to enlist some help in the kitchen.

http://pamelasglutenfreerecipes.com/vegetarian/fish-tacos-with-coleslaw/

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