Fish Tacos

Growing up along the banks of a salmon stream that fed into the mighty Columbia River and being related to my brother who fishes as naturally and as often as a person can, you’d think I’d be a seafood person. Not true. In fact, I think I’ve only begun eating salmon within the past 10 years or so. I’ve never eaten shrimp and the one time I tried lobster, I couldn’t see what the fuss was about. However, since we’ve overhauled our diet and are enjoying tons of new foods, seafood is back on the list of things to incorporate. I have always been able to eat white fish since it’s so mild. So a couple weeks ago while at the grocery store, I picked up a package of frozen tilapia with one thing on my mind: Fish Tacos!

Kid Foodie begged me to take him to a local place called Diego’s last summer. I knew they were known for their killer fish tacos and that’s where I tried them for the first time. They were pretty darn good. But as we’ve been learning lately, even though commercial places offer foods that are naturally gluten free, there’s still a lot of cross contamination going on through the sharing of grills and such. Sadly, we’ve had to all but avoid any restaurants since Kid Foodie was showing signs of being gluten contaminated lately.

This recipe even includes cornmeal tortillas that I made earlier today. I have to say, I’m getting better at rolling out my tortillas and I was pleasantly surprised at how well the cornmeal tortillas came out. The cornmeal is something I added on a whim and wasn’t sure what to expect. They played nice and rolled out beautifully.

Cornmeal Tortillas:

1 Cup brown rice flour

2/3 Cup cornmeal

1/3 Cup tapioca flour

1 teaspoon xanthan gum

1/2 teaspoon salt

2 Tablespoons vegetable oil

1 Cup water (100 F)

Mix flours, xanthan and salt together. Add vegetable oil and combine. Slowly add water until sticky dough forms. Divide dough into 6 equal balls. Between two sheets of plastic wrap, roll out each dough ball to 1/8″ thick. Peel the top sheet of plastic off carefully and sprinkle top lightly with a bit of flour. Heat a skillet on a medium high heat stovetop. With the floured side of the tortilla flipped onto your palm, carefully peel off the second sheet of plastic and drop the disc onto the skillet. Careful to let it drop flat — this may take some practice! Cook each side 45-60 seconds or so. It’s better to have these underdone as opposed to overdone.

Fish Taco Ingredients:
1 pound tilapia
3 limes
1/2 Cup mayonnaise
1 teaspoon chili powder
1/3 all purpose GF flour (Bob’s Redmill or custom mix)
8 GF cornmeal tortillas
1 Cup shredded cabbage
2 carrots, peeled and shredded
1 serrano pepper, thinly sliced (or small red pepper if that’s what you have)
1. Cut fish into small cubes.
2. For the lime sauce, juice 2 limes into a bowl, stir in mayonnaise and chili powder. Reserve 1/3 Cup sauce and coat fish cubes in remaining sauce.
3. In a large skillet, heat 2 Tablespoons of cooking oil over medium heat. In a shallow dish, combine flour and 1/2 teaspoon salt. Toss fish in flour mix and add to hot oil. Cook 4-6 minutes or until fish starts to flake. Try to turn fish so they brown evenly. Drain on paper towels.
4. Top tortillas with reserved chili-lime sauce, fish, cabbage mix and pepper. Slice remaining lime into wedges and serve with tacos. 
Serves 4.
This meal earned 4 thumbs up tonight. It’s something that I think will find its way into a regular rotation. Not a bad entry into the seafood world I might say.

What’s-In-Your-Fridge Tacos

I’m getting pretty good at using most of the fruits and vegetables that come in our weekly organic produce bin. I definitely have to stay on top of it though. This time of year, the cabbage can start to accumulate so I’ve started mixing up batches of slaw to have on hand. This is just purple cabbage, green cabbage and carrots with chopped purple onions — no dressing. Lately I’ve been on a taco kick, so I whipped up these little ones earlier this week and they were a crowd pleaser. Kid Foodie’s review: “MMMMMMMMM!!!!! These are SO GOOD!” And he went on to consume about 5 of them.

Here’s how these came about. At the store earlier in the week I picked up a couple of packages of these sprouted corn tortillas. You’ll find them in the natural foods part of the grocery store in the frozen foods. I just did a little research into these and they are considered wheat free but not gluten free. In the ingredients I only see organic sprouted corn, water, sea salt and lime — so not sure why they aren’t gluten free. Hmmm. While I try to get to the bottom of that I will tell you that these tortillas are TO DIE FOR. So good. Unlike other gluten free brown rice tortillas, these don’t crack and break apart and they have a fantastic texture. I happened to have some leftover wild rice in the fridge so these two ingredients were my base for this recipe.

Between the texture of the tortillas and the complexities of this rice, these little tacos really satisfy. I added the cabbage mix next:

Starting to look good right? But it needs a little sauce — something creamy but tangy. Just my luck the morning I made these I got this recipe in my inbox — Creamy Herb Sunflower Dressing. This recipe is not only gluten free but dairy free as well.

1 cup raw sunflower seeds, soaked for 4 to 6 hours 
1/2 to 1 cup water
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 clove garlic
1/2 to 1 teaspoon Herbamare or sea salt
1/2 teaspoon whole black peppercorns
1 to 2 teaspoons dried basil
1/2 to 1 teaspoon dried thyme
small handful fresh parsley

Place the sunflower seeds in a bowl and cover with water. Soak for 4 to 6 hours then drain and rinse. Place into a Vita-Mix or blender with the water (less for a dip, more for a dressing), lemon juice, olive oil, garlic, salt, and peppercorns. Blend on high for one minute or until very creamy and smooth. Then add the herbs and blend on a lower speed until combined but not completely pureed.

Pour into a glass mason jar, cover, and store in your refrigerator until ready to serve.

A couple notes here — I didn’t soak my seeds and I didn’t have some of the herbs listed, so I used what I did have. I also used lime instead of lemon and it still turned out great! So the lesson here is be creative. Use the recipe as a guide. We’re still eating off of this one batch so you can really get a lot of bang for your buck here and use up your perishables too!

  • Kid Foodie

  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:

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