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Found 12 results

  1. Celiac.com 05/10/2016 - Korean-style tacos are a big draw for lots of hungry gastronomes from Los Angeles to New York city. These Korean-style beef tacos are the perfect quick dinner dish to excite your tastebuds any night of the week. You can use either beef short ribs (Bulgogi) or flank steak. If you use short ribs, just be sure to remove any bone before assembling the tacos. Ingredients: 1 pound flank steak or Korean-style short ribs ½ head of Napa cabbage, shredded 1 medium carrot 2 tablespoons light brown sugar 3 cloves garlic, minced 1 tablespoon fresh ginger, grated ¼ cup cilantro, chopped 2 tablespoons rice vinegar ½ teaspoon crushed red pepper flakes 2 tablespoons gluten-free soy sauce 2 teaspoons gluten-free soy sauce 1 tablespoons canola oil 1 medium onion 10-12 small gluten-free flour or corn tortillas Directions: In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons gluten-free soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve. Meanwhile, in a second bowl, combine the sugar, garlic, ginger, cilantro, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine. Heat the oil in a large skillet over medium heat. Add the onion, cover and cook, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, until cooked through, 4 to 5 minutes. Fill the tortillas with the beef and top with the slaw. Serve with kimchee on the side.
  2. As a kid, the first tacos I ever had were far from traditional Mexican style tacos. The were much closer to the style of tacos later made famous by chains like Taco Bell and others. They were made with ground beef, lettuce, cheese, and tomatoes. If your kids are partial to the fast food version, they will likely love these little gems. Ingredients: 1 tablespoon vegetable oil ½ cup of water 1½ pounds lean ground beef 2 cups shredded lettuce 2 cups diced tomato 1½ cups shredded cheese ½ cup chopped onion (as desired) 3 tablespoons taco seasoning (see recipe below) 10-12 crispy corn tortilla shells Your favorite hot sauce or salsa, as desired. Taco Directions: Heat oil to medium heat in a large skillet. Add onions (if desired) and cook until clear. Add ground beef and cook until brown, draining away any excess oil. Add water and bring to a brief boil, then reduce the heat to a slow simmer. Add taco seasoning to taste. Add more or less as desired. Allow the mixture to cook down for about 10 minutes or so until the water cooks off. Remove from heat and serve meet in crispy corn tortilla shells. Garnish with lettuce, tomato and cheese. Add your favorite hot sauce or salsa as desired. 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.
  3. I bought Ortega yellow corn taco shells last week and made tacos using Old El Paso Original taco seasonings, hamburger, extra sharp cheddar cheese and shredded lettuce. The Ortega taco shells box says there is no wheat in the ingredients, and the Ortega site says their corn taco shells are gluten free. The Old El Paso seasoning packet also says it does not contain any wheat products. The Ortega shells and the Old El Paso seasoning packet both contain partially hydrogenated soybean oil, but I have not had any problem with this so far. It may not be healthy, but it does not make me sick (yet). However, I became very sick very fast about halfway through supper. It was one of the worst attacks of abdominal pain I have ever had, and it happened unusually fast. Next day I tried the leftover seasoned meat without any taco shells as a test - just put it in a bowl and topped it with shredded cheese and lettuce and ate it with a spoon - and had no reaction at all. Then I bought some Old El Paso yellow corn taco shells and tried again using the same left-over seasoned meat, and had no reaction at all. My conclusion is that Ortega taco shells must have a significant amount of cross-contamination from the factory. Their website says they are very careful about cross-contamination, but clearly this is not always true. The Old El Paso taco shells label says they do not contain soybean oil, so this is an added plus. They use Palm Oil.
  4. Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans. For the Salsa: 2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp: 1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper For Serving: 8 - 10 six-inch corn tortillas About 2 cups finely chopped cabbage 1 cup cilantro, chopped Lime wedges 1 cup yogurt 1 tablespoon mayonaisse Red pepper hot sauce, to taste Instructions: For the Salsa: Finely chop shallot, jalapeño and garlic. Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to mix well. For Zesty Yogurt Sauce: In a small bowl, combine yogurt, mayonnaise, red pepper sauce to taste with a dash of lime. For the Shrimp: Heat grill to medium. In a large bowl, mix the olive oil, chili powder, salt, cayenne pepper and shrimp. Stir until shrimp are well-coated. Coat the grill with vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just white and orange, about 1½ to 2 minutes each side. Cover to keep shrimp warm. Grill the tortillas until warm and slightly charred, about 20 seconds per side. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, cabbage and drizzle with zesty yogurt sauce. Serve lime wedges on the side.
  5. As the end of October approaches, my garden is finally full of those long-awaited tomatoes. Time to make salsa! Let's share our salsa recipes, shall we? Ingredients: 4-5 mangoes (firm, not quite ripe) 4 Serrano peppers (more or less depending on how spicy you want it 1 Jalapeno 10 cloves of garlic 6-7 firm avocados 10 firm roma tomatoes 1 cup chopped cilantro 2 limes squeezed throughout 1 tsp of olive oil 1/2 of a red onion Dash of salt Chop mangoes up first in medium sized chunks, then add the diced red onion and squeeze half a lime over it. Let this marinate for an hour. Dice the tomatoes, add chopped cilantro/peppers/garlic to the tomatoes. Squeeze half of lime over and let marinate for an hour as well. Halve the avocados right before you are ready to serve it, and cut them up in cubes. Pour the olive oil and squeeze a half of lime over avocados before adding the other two bowls. Finally combine three bowls, lightly mix it all together and squeeze another half of lime over entire dish. Lastly add salt as needed. I'm curious to see other folks' recipes. Feel free to recommend your favorite gluten-free chips as well!
  6. 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.
  7. 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.
  8. 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. Ingredients: 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.
  9. Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long. Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado. This recipe will help you deliver delicious steak tacos that will put smiles on the faces of your family or guests. Ingredients: 1 pound top sirloin steak, cut into thin strips 10-12 corn tortillas - 6-inch 1 small onion, diced 4 fresh jalapeño peppers, seeded and chopped 6 limes, cut into wedges 2 cups fresh cilantro, chopped Favorite taco sauce Salt and pepper to taste Directions: If possible, grill the steak to medium rare, and slice it into thin strips. Squeeze juice from two limes onto meat and season with salt and pepper. If you can't grill the steak, then heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until meat is brown on the outside and cooked medium rare, about 5 minutes. Season with salt and pepper. Place tortillas on a plate, top with steak strips, squeeze a dash of lime, add onion, and cilantro. Top with your favorite taco sauce, wrap and eat. Makes 10-12 tacos.
  10. 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.
  11. 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.
  12. This recipe comes to us from Valeri Wells. Ingredients: 6 chicken hindquarters 2 cans gluten-free tomato sauce Chili powder (one or two heaping tablespoons) Salt Jumbo hard corn taco shells Lettuce, chopped Fresh tomatoes, chopped Grated cheddar or jack cheese Directions: Cook chicken in crock pot with tomato sauce, salt & chili powder on low for about 8 hours or high for 4 hours. Gently lift out chicken pieces onto a large platter. With tongs, remove skin, bones & joint cartilage. You may want to break apart the larger pieces of meat with a fork. Put chicken meat in an appropriate sized dish & add enough of the cooking liquid to almost cover the meat. Heat taco shells in 350F oven for 5 minutes. Fill with meat, lettuce, tomatoes. Top with cheese and season with your favorite taco sauce or salsa. Serve with refried beans.