Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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.
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
1 tablespoon cider vinegar
1 teaspoon salt
Pepper to taste
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.