Monday, November 15, 2010

Gluten-Free Fish Tacos

I remember when I thought that Fish Tacos had to be disgusting. The name does not really work, but the flavors are amazing. I really want to dare people who have not had fish tacos before to try them. No, they are not like beef tacos. You won't find lettuce, cheese, sour cream on fish taco's. They are amazing. If you even like fish and chips just a little, you will love them. Combining lime, tartar sauce, cabbage and fish to a corn tortilla ... well it changes your view of fish taco's really fast.
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.
Pop these under the broiler for a couple minutes on each side until cooked. You can also fry them for a crunchier/higher in fat version. I chose the light version.
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.
 Fish tacos need two corn tortillas per taco, assemble taco by adding fish, shredded cabbage and tartar sauce, squeeze the juice from one lime wedge on to the taco and ENJOY!

Note: This is the complete mild version for kids. My husband and I like to add some Siracha for spice.

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