Taco Cage Fight: Gluten-Free Fish Tacos, Fruit Guac, and Margaritas

Husband and I ate tacos the whole weekend of Cinco De Mayo. Tacos for breakfast, lunch and dinner. It started as a coincidence, I kept it going as a joke, and then didn’t want to break our Taco Streak, so by Sunday evening it became THE ULTIMATE TACO CHALLENGE CAGE FIGHT XXVI.

I blame the margaritas.



Gluten-Free Fish Tacos  Cook Time: 20 minutes  Serves: 2

  • 6 corn tortillas
  • 2 frozen tillapia filets, defrosted in fridge or in microwave about 2 minutes (they’re thin, so don’t overdo it.)
  • 1 lime, cut into wedges
  • 1 cup shredded cabbage
  • 1/4 cup each grated cheddar cheese, diced tomatoes, cilantro leaves
  • 1 cup rice flour
  • 1 egg
  • 1 tsp  cayenne pepper, several pinches black pepper
  • 1/2 avocado, sliced
  • About 3 tbsp minced onions
  • 2/3 cup salsa verde or other favorite salsa. There was a lot of green in this recipe, and red contrasted nicely for looks
  • Canola or Avocado oil for cooking

Shred/dice all of your veggies and cheese.

In very lightly oiled pan, cook your corn tortillas 2 at a time until warm and slightly browned, and drain on paper towels or repurposed brown grocery bag paper.

Heat about a 1/2 inch of oil in pan over medium heat, being careful not to let it smoke. Drop in onions.

Beat 1 egg in a bowl with cayenne pepper, black pepper, and the juice of 2 lime wedges. Dump flour onto a cutting board or plate. Dredge fish filets in egg mixture, then coat with flour. Gently drop floured fish into oil and cook, about 4 minutes each side, until crisp and browned. Spoon out minced onions when they are browned and let them drain on paper. When fish is browned, remove from oil and let drain. Blot excess grease and cut into thin strips, filling taco shells with fish, onions, veggies, and cheese. Serve with 2 lime wedges per plate.

Rocks Margaritas (derived from this recipe by Katherine on AllRecipes):

Dilute 1 can frozen limeade with 1 cup water and set aside in jar or pitcher. (Keeps in fridge)

In shaker (or large tumbler) of ice, mix 3 oz silver tequila and 1 oz triple sec. Shake or stir well.

Add in 6 oz of limeade mix, then a splash or so of club soda. Shake or stir well.

Salt rim of 2 glasses (or don’t if you don’t want salt), fill with ice. Strain drink over rocks into two glasses, garnish with lime wedge.

Makes 2 huge drinks or 3 good-sized drinks

Serve with Guacamole and tortilla chips, if you want to go whole hog. My homemade batch kind of sucked this weekend. I didn’t have the right stuff for it. But here is my all-time favorite guacamole recipe as a lovely parting gift. (Shared with me a few years ago by my friend Liz Scott.)  You have to make it at least once before you die. No other guacamole will ever be the same after this.It’s great for parties!

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