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    Jefferson Adams
    Jefferson Adams

    Fish Tacos (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

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    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.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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