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    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat.
    Ingredients:
    3-4 boneless pork chops
    12 corn tortillas
    2-3 ripe avocados
    1/2 cup cilantro, chopped
    2 cans Herdez salsa verde
    1/2 cup Cotija cheese
    1 lemon or 2 limes
    Directions:
    Wrap tortillas in aluminum foil and place in warm oven.
    Grill pork chops according to thickness at 475-500 degrees.
    When pork chops are done, remove them from grill and allow to rest 5 minutes or so.
    Chop cilantro.
    Crumble cheese into a bowl.
    Cut pork into small cubes.
    Squeeze juice of 1/2 lemon or 1 lime onto the pork.
    Salsa Ingredients:
    3-4 ripe avocados
    Juice of 1/2 lemon or 1 lime
    ¼ cup cilantro, chopped
    2 cans Herdez salsa verde (7 ounces)
    Salsa Directions:
    Slice avocados into a large bowl.
    Add juice 1 lemon or 2 lime.
    Add Herdez salsa verde.
    Fold in cilantro.
    Mix with a fork.
    When everything is ready, remove tortillas from oven. Place two at a time on a plate. Top with meat, salsa, cheese and extra cilantro if desired.
    Suggestion: Serve with your favorite gluten-free beer.


    Jefferson Adams
    These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
    You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.
    Ingredients:
    For Salsa:
    1 avocado, cut into chunks
    4 tomatillos, husked and roughly chopped
    1 small red onion, roughly chopped
    2 small jalapeños, chopped
    1 clove garlic, crushed
    1 teaspoon salt
    ⅓ cup cilantro leaves
    For Tacos:
    1 pound medium shrimp
    1 tablespoon chili powder
    1 teaspoons salt
    1 teaspoon pepper
    2 tablespoons olive oil
    8 corn tortillas
    Cilantro and limes for garnish
    Directions:
    Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.
    Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.
    For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.
    Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.


    Jefferson Adams
    Good fish tacos almost always deliver happiness at the table. These fish tacos are easy to make and sure to please. The recipe is versatile, so scale and/or improvise as desired.
    Ingredients:
    1½ pounds skinless tilapia, or other whitefish fillets 2 large avocados, (one will be served as garnish) Juice from 4 fresh limes (about 8 ounces) 2 tablespoons olive oil 1 tablespoon mayonnaise 1 small bunch radishes, thinly sliced 3 scallions, thinly sliced 1 bunch fresh cilantro leaves, finely chopped ½ jalapeño chile (ribs and seeds removed, for less heat), minced ¼ teaspoon ground coriander ½ teaspoon ground cumin 10 corn tortillas (6-inch) 2 ounces Cotija cheese, crumbled ½ medium red onion, quartered and sliced thin 2 cups of green or red cabbage, cored and thinly sliced Coarse salt and ground pepper Directions:
    In a blender, combine avocado, one-third of the cilantro, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 2 tablespoons water; season with salt and pepper. Blend until smooth. Transfer into a small bowl, and set aside. Add more lime juice and/or water as needed.
    Combine the cabbage, onion, and one-third of the cilantro in a large bowl and squeeze a lime half over it. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to combine. Add salt and pepper to taste; set aside.
    Heat tortillas individually in a pan over medium heat. Heat each tortilla until soft and transfer onto aluminum foil. Wrap until serving time.
    In a large nonstick skillet, heat 1 tablespoon oil and two jalapeño halves over medium-high heat; swirl to coat bottom of pan.
    Season fish on both sides with ground cumin and coriander, salt and pepper.
    Cook fish in two batches (starting with larger pieces) until golden brown on all sides, 5 to 6 minutes. Discard jalapeño. Add a splash of additional oil as needed.
    When fish is done, place into warm tortillas, top with salsa verde and serve with cabbage, onion mix and garnish of lime, green onion, radish, cilantro, avocado, crumbled cotija cheese, and additional salsa as desired.

    Jefferson Adams
    Celiac.com 08/20/2014 - In response to a request to add some low-fat, diabetic-friendly recipes to the mix, I offer this recipe for grilled fish tacos with fresh watermelon salsa. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos.
    I’m so used to eating watermelon slices, I forget how versatile they can be. In this recipe, watermelon is combined with vinegar, cucumber, red onion, and a dash of olive oil to deliver a tasty, offbeat salsa that goes great with grilled fish tacos.
    Also, if you don’t have tortillas, or don’t feel like tacos, the salsa makes an excellent side dish for simple grilled fish.
    Ingredients:
    4 fresh white fish fillets (grouper, cod, halibut, red snapper, etc.) 2 cups chopped seedless watermelon, chopped 1 teaspoon freshly ground pepper 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 tablespoons cilantro 1 Persian cucumber, chopped 1 small jalapeño pepper, seeded and minced 2 tablespoons minced red onion 2 tablespoons balsamic vinegar 1 dozen small fresh corn tortillas Directions:
    Heat grill to about 400º or medium-high. Sprinkle fish with pepper and ½ teaspoon of salt.
    Drizzle with 2 tablespoons olive oil.
    Grill fish, covered for a few minutes on each side, or just until fish begins to flake when poked with a fork, and is opaque in center.
    Combine chopped watermelon, onion, cucumber and remaining ½ teaspoon of salt and 1 tablespoon of olive oil. Toss. Serve with grilled fish.

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