Monday, November 15, 2010
Gluten-Free Fish Tacos
To make mine, I use White Fish Filets (from tilapia to mahi mahi... whatever is in season) I am sorry, But I really don't like using expensive fish in my tacos. I chose tilapia. It adapts to whatever flavor you want to use and it is easy on the pocket book.
Turn my oven to high broil.
Season Fish on both sides with salt and pepper and put them on a cookie sheet or any other pan that allows them to lay flat and not on top of eachother.
While the fish is cooking, make the sauce.
Green Tartar Sauce
1/4 cup chopped baby dills (cornichons work best but they are spendy. So baby dills work too.)
1 tablespoon chopped capers
1 medium shallot coarsely chopped
2 cups mayo
1/2 tsp dijion mustard
2 TB chopped fresh dill
2 TB chopped fresh chives
2 TB chopped fresh parsley
1 tsp fresh lemon juice
1/2 tsp white pepper
1/4 cup olive oil
Put everything in the blender with the exception of the baby dills. Blend until creamy, scraping down the sides of the blender to make sure it all gets in there good. Stir in dills. Put in glass or plastic container with lid in the fridge.
To finish off you will need: Corn Tortillas and Shredded Cabbage, 1 lime cut in wedges.
Warm corn tortillas up and keep warm in a towel or tortilla warmer.
Note: This is the complete mild version for kids. My husband and I like to add some Siracha for spice.
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