I know I’ve said this before, but anyone who says eating gluten free means you can’t enjoy great food has no idea what they’re talking about. As I’ve also said, being told they can no longer eat gluten forces a lot of people to abandon their old way of eating and, once they realize that doesn’t really mean it’s the end of the world, they begin to prepare and enjoy incredibly healthy, very tasty whole foods. Make no mistake, gluten free eating is healthy eating.
This recipe is a perfect example of how healthy it can be, you’re using Omega-3 rich fish, phytonutrient rich cabbage, antioxidant rich limes, and you can top it with avocados which have been shown to increase your body’s ability to absorb all the health-promoting carotenoids that all the other veggies in this recipe provide. Of course, all of these health benefits are useless if it doesn’t taste good. Fortunately it tastes great – the slaw on the top…delicious! It’s also pretty quick to make in just 3 easy steps.
Step 1: Make Your Slaw
Finely chop 1/2 of a green cabbage and put in a medium bowl. In a jar with a tight fitting lid, place the following:
Juice of one lime
2 tsp Raw Organic Apple Cider Vinegar (Braggs)
2-3 TBSP Oil (Coconut, Walnut or Olive)
3-4 TBSP GF, DF mayo (Spectrum)
Sea Salt & Pepper
1 good TBSP Raw Honey or sweetener of your choice
Shake until combined. Pour over chopped cabbage, mix well and set aside to use over the tacos.
Step 2: Cook your Tortillas (Update: now-a-days we use a lettuce leaf for a shell and skip the corn. Just as delicious!)
All you’ll need is –
Gluten free corn tortillas (love Food for Life)
Heat oil in a skillet over medium high heat. Fry corn tortillas until semi-crispy, folding over into the taco shape after they’ve become warm and soft. Remove to a plate with paper towels and allow to drain.
Step 3: Cook your Fish
You’ll need a mild, white fish like tilapia, cod or halibut plus the following spices:
Sea Salt & Pepper
2 TBSP Coconut Oil
Season the fish on both sides with plenty of all the seasonings. Heat oil over medium-high heat. Cook the fish about 3 minutes, then turn. Cook an additional 3 – 5 minutes or until the fish flakes easily with a fork. Break up into large pieces of fish so that it fits nicely into your tortillas.
Any of these work very well as additional toppings –
Cheese (if you can or Daiya non dairy shredded cheese)
Chili aioli (mix 1/2 cup GF/DF mayo with 2 tsp chili powder, 1 tsp lemon juice and 1/2 tsp cumin. Cover and refrigerate. Drizzle some on tacos along with other toppings – adds a small kick!)
Just place some fish in a tortilla, spoon some cabbage on and top with any of the toppings above. Tastes great, is very healthy and you could care less that it’s gluten free.