Fish Tacos, Again. Like always Gluten Free.

We spent large part of last holidays in La Jolla, a place which serves one of the best fusion foods and of course great fish tacos! In between the meals, which were just 2-3 hours apart, we went to this tiny little shack called Bahia Don Bravo for fish tacos. Now it’s a become sort of an equation, relaxation equals to fish tacos. I made them for Saturday breakfast and for Sunday breakfast. Improved every time I made them. This is my most improved Sunday version. 

fish tacos

Ingredients: 

Fried fish: (which is not really fried) 

  • 1/2 LB fresh tilapia fish fillet, sliced at an angle in 2″ wide pieces
  • 1 cup gluten free all purpose flour, I used Bob’s
  • 1 extra spicy green chili pepper, finely chopped. Be very careful when you chop it, best way to chop green chili is to hold it by the stem and chop it with scissors. (or 1 tsp freshly ground, for those who don’t want to risk it with the green chili)
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 1 ziplock bag
  • 1 medium size strainer, large enough to hold fish pieces.
  • 1 oven trey
  • oil spray

Sauce: 

  • 2 tbsp mayonnaise
  • 1/2 cup chopped scallions
  • 1 tbsp cocktail sauce

And the rest: 

  • 6-8 corn tacos
  • 1 cup jillian chopped lettuce
Method: 

Fish: 

  1. Preheat oven at 375 deg.
  2. Combine fish pieces and beaten egg in a bowl. Mix it with well with fingers so that fish pieces are completely covered with the egg.
  3. In a ziplock bag combine flour, chili peppers/ black pepper and salt.
  4. Add fish pieces one by one to the ziplock bag.
  5. Toss the bag from one hand to another a few times so that flour covers the fish pieces completely.
  6. Take the pieces out on a strainer and tap the strainer 2-3 times. This will get rid of all excess flour, and fish will need way lesser oil to reach the crunchiness.
  7. Arrange the fish in an oven trey. Spray oil to soak fish with oil. Turn the pieces around and spray on the other side too.
  8. Place the tray in preheated oven for 20-25 minutes or till fish is light brown.

Sauce: 

  1. In a bowl combine the mayonnaise, scallions and cocktail sauce.

Assembling the tacos: 

  1. Warm tacos on a pan/ girdle, one by one. Please don’t use microwave for this, they will become chewy.
  2. Spread sauce on the taco. Place 2-3 fish pieces and some lettuce on half of the taco. And fold it.
  3. I like to make towers of tacos, a single tower holds four tacos. I have been trying to add more, will let you know when I succeed. Happy tacos till then!

 

 

 

Questions, comments, complements?

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