Last night for our Bible Study supper, I made my “famous” Gluten Free Fish Tacos! My family loves this dinner! I also made a Jalapeno Corn Salsa to go with it! YUMMM! I really debated eating it again this morning for breakfast 🙂 I hope you enjoy them as much as we do!
Gluten Free Fish Tacos Recipe:
Wild Caught Mahi Mahi fillets (enough for the amount of people you are serving- I cut mine into 3 pieces so they fit in the taco)
1/2 cup coconut flour
1/2 cut almond flour
1 tsp cumin
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp chipotle
S & P
Put all of the fish coating ingredients on a plate and mix until blended together.
Make sure your fish is dry and roll it around in the “flour” mixture
Heat coconut oil in a pan until hot and fry fish until browned on each side. Place cooked fish on a papertowel to absorb any excess oil.
I bought pre made raw gluten free corn tortillas, so I cooked them in a pan until slightly brown and then folded them into a taco shape and put the fish in the middle.
You can top your fish taco with a cabbage slaw(green cabbage, gf mayo and chipotle spice), which is what we did as well as the jalapeno corn salsa- YUMMM!!!
Jalapeno Corn Salsa Recipe-
1 can black eye peas rinsed
1 can black beans rinsed
1 jalapeno seeded and chopped
1 handfull of cilantro chopped
1 cup mini tomatoes chopped
1 bag of organic multi color corn (you could cook corn on the cob and remove the kernels as well, but I could not find organic corn here)
3 green onions chopped
1/4 cup jalapeno basalmic
1/4 cup jalapeno olive oil
Place all ingredients in a bowl and mix together. Let the flavors combine for a little while before serving. I served gluten free organic blue corn chips on the side 🙂
Have a great Wednesday and I hope you enjoyed the Gluten Free Fish Tacos and Jalapeno Corn Salsa 🙂