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Friday, March 21, 2014

Gluten-Free Tequila Lime-Ginger Cilantro Fish Taco with Rainbow Coleslaw

In mood for some fish taco?  Here's my yummy and easy recipe! It's light and refreshing to have this meal anytime!

                                        Heavenly Delicious Fish Taco!!!!

Gluten-Free Tequila Lime-Ginger Cilantro Fish Taco with Rainbow Coleslaw

What you need for Fish Marinade:
~Mixing bowl for marinade ~2 tsp Extra Virgin Olive Oil ~ 1/4 cup plus 1 TBS of lime juice ~4 or 5 oz of good silver tequila, more or less.  More, because I had a shot of tequila myself, hehe. ~Dashes of Cayenne ~1/2 TBS Cumin  ~1/2 bunch of Cilantro, finely chopped ~2 tsp or more Ginger, finely chopped ~2 tsp or more Garlic, finely chopped  ~Season with Sea Salt and Black Pepper.  ~7 or 8 of 4 oz. each fish filet (MahiMahi or Cod or Tilapia or any white fish) 

Add all ingredients except fish in the mixing bowl and mix well.  Then add in MahiMahi or Cod or Tilapia fish or any white fish and coat well.  (We had MahiMahi) Set aside and let it marinade in the refrigerator for at least 30 minutes.  From time to time during the marinade time, toss fish in the mixing bowl.

Fish Marinade Ingredients.  Fish not in picture because I wanted to keep these cold in the refrigerator.


Rainbow Coleslaw

What you need:
~Serving bowl ~3 Romaine leaves, finely shredded (like shredded cabbage) ~1/2 bunch of Cilantro, finely chopped ~Half a bag of Rainbow Coleslaw ~1 Jalapeño, seeded and finely chopped ~1 Green Apple, cored and finely chopped (this will surprise you! It helps balance out the tartness and spiciness in the slaw and it's high in fiber and keeps Doctors away too!) ~2 Campari Tomatoes, finely chopped ~ 1 or 2 TBS of Extra Virgin Olive Oil ~1 Whole Avocado, diced ~3 TBS of Lime Juice, more or less ~Season with Sea Salt and Black Pepper

Add all ingredients into a serving bowl and mix well. Taste to see if it needs more olive oil, lime, or salt, etc...  You can modify the ingredients.  Cover with plastic wrap and let it sit in the refrigerator while you cook the fish taco.

All the ingredients you need for the rainbow coleslaw.

Isn't that a pretty Rainbow Coleslaw?!

While the Rainbow Coleslaw sits in the refrigerator, it's time to cook the fish taco!

Cooking Direction:
Any kind of deep frying pan, or large skillet pan, or Dutch Oven.  I personally prefer Dutch Oven.  I don't know why, I just do. Add about 1-2 tsp of olive oil or coconut oil to the pan.  Turn on the heat at medium on the stove top.  When it gets hot enough, add fish taco including marinade.  Be sure they are laid down flatly in the pan.  Cook for about 4-5 minutes or longer on each side.  Be sure they are cooked through and lightly browned.  I like mine browned and lightly crisp.  After done, remove fish and place them onto a plate and cut them up into chunks or stripes to prepare a fish taco.

MahMahi Fish in the Dutch Oven on the stove top.

Topping for the taco and don't forget your tortillas:
We used Gluten-Free Potato tortillas (found at Sprouts.  Check your local food store to see if they have any) or you can use corn or flour tortillas.  We used Greek yogurt instead of sour cream. Or stick to sour cream if you prefer.  Cheese of your choice.  Then top it with Rainbow Coleslaw Squeeze some of lime juice over fish.  Enjoy your fish taco!!

~Heavenly Delicious Recipes by Meli Emmons