No popular authors found.

Categories

No categories found.


Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!






Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Fish Tacos (Gluten-Free)

Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking your budget, or chewing up too much of your time.

The finished fish tacos. Photo: CC--Little Blue HenIngredients:
1 pound fresh swordfish, halibut or other firm white fish
1 dozen corn tortillas (3 per person)
2 Avocados, ripe
4 Limes, cut into wedges
Olive oil
Fresh salsa
Cabbage
1 tablespoon cider vinegar
1 teaspoon salt
Pepper to taste

Directions:
First, get the salsa ready. Either make your own, or choose your favorite salsa from the store.

Next, slice cabbage into thin strips and place in a small serving bowl. Sprinkle with cider vinegar and salt, and mix well.

Peel the avocado and remove seed. Chop and reserve for later.

Warm the tortillas, either by heating in a microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb excess moisture.

Otherwise, heat the tortillas in a pan on medium-high, flipping regularly until warm and soft. Place warm tortillas on a towel and fold to cover.

Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large non-stick pan to medium-high heat. Add a couple of teaspoons of cooking oil to pan. Place fish in pan. Cook fish until barely translucent, but do not overcook. When done, remove to a separate plate. Season with salt and pepper.

Place a tortilla on a plate, add fish, salsa, cabbage, and avocado. Serve with Mexican style rice. Makes four servings. Adjust recipe as necessary.

Celiac.com welcomes your comments below (registration is NOT required).



Related Articles




Spread The Word





Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *: