Celiac.com 05/04/2023 - With mango season upon us, here's a great way to turn some corners with mangos. Fresh fish lovers are going to love this recipe for ceviche, which is both colorful, and open to variation. Make sure the ingredients are completely fresh, and bask in the glory of the fresh flavors. Serve in martini glasses, with lime on the rim.

Ingredients:

• 1 ½ pounds skinless, boneless halibut, cut into 1/2 inch cubes
• ⅓ cup fresh lime juice
• ¼ cup fresh lemon juice
• ¼ cup tequila
• 3 jalapeño chili peppers, seeded and minced
• 1 mango - peeled, seeded and diced
• 1 green bell pepper, seeded and finely chopped
• ½ cup finely chopped Vidalia or other sweet onion
• ½ cup finely chopped red onion
• 1 yellow Manilla mango - peeled, seeded and diced
• ½ bunch chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 1 teaspoon salt, or to taste

Directions:
Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1½ hours.

After the ceviche has sat for 1½ hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.

Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

Celiac.com 09/09/2022 - Any seasoned celiac knows that making sure spices and seasonings are gluten-free can be tricky. We get a lot of questions about seasonings and spices and products made with them, especially about brands of gluten-free taco seasoning. Even after an earlier article, numerous readers wonder if McCormick, Old El Paso and other brands of taco seasoning are gluten-free and safe for people with celiac disease.

Numerous brands of taco seasoning are made without gluten-ingredients. For anyone wanting to make their own taco seasoning at home, this recipe gets pretty close to most of those store bought taco seasonings, and is pretty well guaranteed to be gluten-free. 

McCormick- or Old El Paso-style Gluten-Free Taco Seasoning

Ingredients:

• 2 tablespoons ground chili powder*
• 3 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried red pepper flakes

Directions:
Mix ingredients in a bowl and place in a jar to use as needed.

*Note: For less spicy taco mix, cut back on the chili powder. 

Celiac.com 03/17/2022 - We're huge enchilada fans in these parts. This delicious marriage of creamy ricotta cheese, spinach, tortillas, spices, chicken and enchilada sauce, comes together quickly, tastes great, and makes a great lunch the next day. 

Ingredients:

• 1 tablespoon butter
• ½ cup sliced green onions
• 2 cloves garlic, minced
• 2 large cooked chicken breast halves, diced
• 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
• ½ teaspoon chili powder
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 1 cups ricotta cheese (whole fat - not skim if possible)
• ½ cup sour cream
• 1 ½ cups shredded Monterey Jack cheese, divided
• 1 ½ cups shredded mozzarella cheese, divided
• 6-8 gluten-free corn tortillas
• 2 (10 ounce) cans gluten-free enchilada sauce (like Hatch)

Directions:
Heat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. 

Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. 

Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. 

Reserve remaining Monterey Jack and mozzarella cheeses for topping.

To prepare the tortillas, heat a bit of oil in a pan. 

One at a time, place tortilla into the oil, and then quickly flip it. As soon as it's soft, transfer to a plate lined with paper towels. 

When the tortillas are ready, spoon about ¾ cup of chicken filling down the center of each tortilla in a line. 

Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.

Pour enchilada sauce over filled enchiladas and sprinkle the remaining ½ cup of Monterey Jack and mozzarella cheeses over the top.

Bake at 350 degrees F about 30 minutes, until filling is bubbling and cheese topping browns at the edges.

Celiac.com 01/20/2022 - This delicious, gluten-free Mexican-style meatball soup is rich, yet remarkably light. Perfect for cold weather, this savory, easy-to-make, Mexican-inspired meatball soup will be a major winner at the dinner table, and a welcome addition to your recipe book. 

Ingredients:

• 2 tablespoons olive oil
• 1 onion (large, chopped)
• 1 large garlic clove (minced)
• 3 quarts chicken stock (or beef stock OR water OR a mixture of both, we usually use half stock half water as the meatballs will create their own stock*)
• ½ cup tomato sauce
• ½ pound string beans (strings and ends removed, cut into 1 inch pieces)
• 2 carrots (large, peeled and sliced)
• ⅓ cup raw white rice
• 1 pound ground beef
• ¼ cup fresh mint leaves (chopped)
• ¼ cup chopped parsley
• 1 egg
• 1½ teaspoons salt
• ¼ teaspoon black pepper
• 1 dash cayenne (optional)
• 1½ cups fresh peas (or frozen)
• 1 teaspoon dried oregano (crumbled, or 1 Tbsp fresh chopped oregano)
• salt
• pepper
• ½ cup chopped fresh cilantro

Directions: 

Make the broth:
Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

Make the meatballs:
Mix raw rice into meat, adding mint leaves and parsley, salt and pepper. 

Mix in raw egg. 

Form mixture into 1-inch meatballs.

Add meatballs, simmer:
Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for ½ hour.

Add peas:
Add the peas right at the end. 

Add a dash of oregano, salt and pepper, and cayenne, to taste.

Serve hot and and garnish with chopped fresh cilantro.

Celiac.com 12/25/2021 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about products available at Sam's Club. 

Lately, we've seen a lot of questions asking is if Sam's Club fajita seasoning is gluten-free and safe for people with celiac disease? Here's the rundown.

Searching the Sam's Club website did not turn up any Fajita Seasoning.

We did find two frozen fajita products, Member's Mark Chicken Fajitas by John Soules Foods in a 24 ounce pack, and Member's Mark Angus Beef Fajitas by John Soules Foods in a 24 ounce pack.

We also found a product called Bill Bailey's Carne Asada, priced by the pound, that is labeled gluten-free.

Here's a great recipe for gluten-free fajita seasoning that you can easily make at home.

Gluten-Free Fajita Seasoning

Ingredients:

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon white sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin

Directions:
Mix all ingredients in a bowl.

Rub over beef or chicken and cook as desired to make great fajitas.
 

Celiac.com 07/10/2021 - If you're looking for a fresh summertime salsa that is perfect for fish tacos, then look no further. This salsa blends fresh corn with red onion, jicama, bell pepper, cilantro and lime, with chunks of fresh mango to deliver a flavor-packed, mouth-watering delight.

Ingredients:

• 2 cups cooked corn kernels
• ½ cup diced red onion
• ½ cup peeled, diced jicama
• ½ cup fresh Manilla mango cubed
• ½ cup diced red bell pepper
• 1 cup fresh cilantro leaves, chopped
• juice and zest of 2 limes
• Salt to taste
• 1 dash of El Yucateco Kutbil-Ik-de-Chile-Habanero* sauce, or other hot sauce, as desired 

Directions:
In a medium bowl, mix together corn, red onion, jicama, mango, red bell pepper, and cilantro. 

Stir in lime juice and zest.

Serve with fish tacos, or other Mexican favorites.

*El Yucateco Kutbil-Ik-de-Chile-Habanero is a Mayan recipe hot sauce that imparts a smoky, earthy flavor to the salsa. It's very spicy, so just a drop will do. Look for it at a Mexican food market.

Celiac.com 01/23/2021 - If you love chiles rellenos, but had to ditch them when you gave up gluten, this wonderful gluten-free version ditches the batter, but not the flavor. These batter-free, gluten-free chile relleno-style stuffed poblano peppers are easy to make, and sure to please chile relleno lovers.

Ingredients:

• ½ pound mild Italian sausage, casings removed
• ½ pound lean ground beef 
• 5 plum tomatoes, cored and coarsely chopped
• ½ small white onion, chopped
• 1 clove garlic, chopped
• ¼ teaspoon salt
• 1½ cups shredded Mexican cheese blend, divided
• 1 medium tomato, finely chopped
• 4 green onions, chopped
• 4 large poblano peppers
• 1 tablespoon olive oil

Directions:
Heat broiler. 

In a large skillet over medium heat, brown sausage and beef, crumbling meat, until no longer pink, about 5-7 minutes; drain. 

Add chili and salt; mix until spices become aromatic. 

Stir in ½ cup cheese, tomato and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. 

Place on a foil-lined 15x10x1-inch baking pan, cut side down; brush with oil. 

Broil 4 inches from heat until skins blister, turning with tongs until the skin is all blistered, about 5 minutes.

Fill with meat mixture; sprinkle with remaining cheese. 

Broil until cheese is melted, 1-2 minutes longer.

For the tomato sauce:
Puree the plum tomatoes, onion and garlic in a blender until smooth. 

Warm the olive oil in a saucepan over medium heat. 

Add the tomato puree and simmer 5 minutes, stirring occasionally, until the sauce becomes a rich broth. 

Season with salt and pepper and keep warm.

Top finished chiles with tomato sauce and serve.

Celiac.com 12/30/2020 - If you're looking for a little taste of the southwest at the end of a long day, look no further. This delightful gluten-free, slow cooked chicken enchilada soup is a marriage of chicken, broth, enchilada sauce, chili peppers, corn, beans, and more, that captures all things delicious about enchiladas in a savory soup.

Ingredients:

• 1 pound boneless skinless mixed chicken thighs and breasts
• 6 cups of chicken broth
• 1 tablespoon cooking oil
• 3 Anaheim or poblano peppers, finely chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 14½ ounce can Mexican diced tomatoes, undrained
• 1 10 ounce can of gluten-free red enchilada sauce, like Hatch brand
• ½ cup fresh or frozen sweet corn
• ½ cup cooked black beans
• 3 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ½ teaspoon pepper
• ½ to 1 teaspoon chipotle hot pepper sauce, optional (I use El Yucateco brand)
• ⅓ cup fresh cilantro, minced
• Optional toppings: Cotija cheese, sliced avocado, sour cream, fresh cilantro, sliced radishes, and crispy corn tortilla strips

Directions
In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. 

Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, beans, corn, seasonings (except cilantro) and, pepper sauce, as desired. Cook, covered, on low 6-8 hours or until chicken is tender and cooked through.

Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
 

Celiac.com 11/05/2020 - If you're looking for a tasty, nutritious way to use up any leftover steak, ground beef or chicken, this delicious, taco rice is the way to go. Quick, easy-to-make, and versatile, you can add or subtract ingredients to your heart's content. Basically, this is a rice bowl with meat, veggies, and taco seasoning. 

Ingredients:

• ½ pound cooked steak, pork, ground beef or chicken
• 1 cup whole canned pinto or black beans, cooked and drained
• 1 cup canned corn, cooked and drained
• 2 cups cooked white rice
• 1½ tablespoons gluten-free taco seasoning
• 1 cup chopped lettuce
• ½ avocado, seeded skinned and diced
• ½ cup cucumber, chopped
• ¼ cup cilantro, chopped, as desired
• 4-8 grape or cherry tomatoes, sliced
• 1 fresh lime, sliced
• ½-1 cup fresh salsa, as desired
• ¼ cup crushed gluten-free corn tortilla chips
• Salt and ground black pepper

Directions:
Divide cooked white rice into two large serving bowls. Season with salt and pepper, and gluten-free taco seasoning.

Top with meat, beans, corn, beans, avocado, lettuce, tomato, cucumber, cilantro, and lime.

Add salsa and top with crushed tortilla chips.

Serve immediately.

Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more.

Ingredients:

• 3 pounds skinless striped bass, cut into 1-inch strips
• 10 guajillo chiles
• 3 morita chiles
• ½ cup fresh orange juice
• ¼ cup store-bought or homemade achiote paste
• 5 garlic cloves, divided
• ¼ cup plus 3 tablespoons fresh lime juice
• 1 tablespoon plus 1½ teaspoons kosher salt
• ½ red onion, finely chopped
• 1 habanero chile, finely chopped
• 2 cups finely chopped pineapple (from about ½ medium pineapple)
• 3 tablespoons chopped cilantro, plus whole leaves for serving
• Vegetable oil (for grill)
• 16 gluten-free corn tortillas
• Lime wedges (for serving)

Note: Make pineapple salsa up to 4 hours ahead. Keep chilled.

Directions:
Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. 

Cover, remove from heat, and let sit 30 minutes until chiles soften.

Place fish in a large bowl or baking dish. 

Transfer chile mixture and soaking liquid to a blender. 

Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. 

Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. 

Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.

Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use.

Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. 

Place fish on the hot grill, leaving a few inches of space between each piece.

Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. 

Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. 

When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes.

Grill tortillas until just beginning to char, about 30 seconds per side.  

Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. 

Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges.

Celiac.com 10/26/2019 - This easy to make gluten-free taco casserole will be a major hit on taco night. A blend of gluten-free taco seasoning, ground beef, cheese, pinto beans, corn, and tortilla chips, this casserole comes together in a snap and is sure to please.

Ingredients:

• 1½ pounds lean ground beef
• 1 cup shredded Cheddar cheese
• 1 packet McCormick Gluten-Free Taco Seasoning Mix or the homemade version below
• 1 16 ounce can pinto beans, drained and rinsed
• 1 15 ounce can tomato sauce
• 1 11 ounce can Mexican-style corn, drained
• 1¼ cup lightly crushed gluten-free tortilla chips

Directions:
Heat oven to 400°F. 

Brown meat in large skillet on medium-high heat. Drain away fat.

Stir in seasoning mix, beans, tomato sauce and corn. 

Bring to boil, then reduce heat to low. 

Simmer 5 minutes, then spoon into 2-quart baking dish. 

Sprinkle with cheese and tortilla chips.

Bake 5 to 10 minutes or until cheese is melted. 

Serve with desired toppings.

Want to make your own gluten-free taco seasoning?

Homemade Taco Seasoning Ingredients:

• 2 tablespoons ground chili powder*
• 3 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground paprika
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried red pepper flakes

Directions:
Mix ingredients in a bowl and place in a jar to use as needed.

*Note: For less spicy taco mix, cut back on the chili powder.

Celiac.com 09/11/2019 - A good shrimp cocktail is a thing of beauty. Cool, tasty, and refreshing, this recipe for Mexican-style shrimp cocktail comes to us from Chef John over at Food Wishes, one of our favorite food blogs on the internet. The blog pairs nicely with a video of the step-by-step preparation on Youtube. Food Wishes is not strictly gluten-free, but many recipes there are prepared without gluten ingredients. If you haven't had a chance to check out the delicious recipes on Food Wishes, definitely check it out. 

This recipe delivers a shrimp cocktail that is fresh, tangy, rich and delicious. The original recipe calls for jalapeño, but we substituted Serrano instead. Use whichever you like.

Watch the video here:

Ingredients for 4 servings:

• 1 cup clam juice
• 1 pound raw large shrimp, peeled and deveined
• ¼ teaspoon dried oregano
• 1 cup diced English or Persian cucumber
• ½  cup diced celery
• ½  cup finely diced red onion
• 2 tablespoons Serrano peppers, seeded, finely diced
• 1¼ cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
• ½ cup ketchup
• 2 freshly squeezed limes, to taste
• freshly chopped cilantro, to taste
• Mexican hot sauce, to taste
• 1 large Hass avocado, cubed

Directions:
Right off the bat, Chef John throws us an ingenious curve. Instead of cooking the one pound of peeled and deveined shrimp in salty water, he cooks them in clam juice with a pinch of oregano.

Bring clam juice and oregano to a boil.

Add shrimp, and cook for about 2 minutes until barely cooked. It's okay if a few are slightly undercooked, since the lime and tomato will help finish cooking the shrimp.

When shrimp are cooked, remove them to a bowl to cool.

Let clam juice cool, then strain and reserve.

When shrimp are cool to touch, clean up any remaining veins, etc., and the cut into bite sized pieces.

Place chopped tomatoes into a mixing bowl. Add ketchup and stir.

Add cooled clam juice, and lime juice, and stir until mixed.

Add chopped cucumbers, onion, celery, cilantro, Serrano pepper, and salt.

Add a dash of gluten-free red pepper hot sauce, and a dash of cayenne, as desired, and stir well.

Add cut shrimp to the bowl, and mix well.

Cover and place into the fridge for 2-3 hours.

Once chilled, remove from fridge and stir to check thickness.

Thin mixture by adding a bit of tomato juice, clam juice, or, for a secret layer of flavor, pickle brine.

Stir until mixture is desired consistency.

Once thickness is adjusted, add diced avocado pieces.

Spoon into chilled glass cups or glasses, top with cilantro sprig, and serve with tortilla chips, and fresh lime wedges.

Also, if classic All-American Shrimp Cocktail is more your speed, check out that recipe at the Food Wishes blog.