Grain-Free Fish Tacos
It’s been over 2 years since I have written a blog post and I feel its only right my return consist of tacos! In the last week, no joke, most of my meals have consisted of tacos. May it be breakfast tacos from Topo Truck, my fave vegan jackfruit tacos from Verdine for lunch or Eight Row Flint’s brussels sprout tacos that are walking distance from my home. Any time I scan a menu my first option is always tacos. My inner voice tells me to change it up, but who are we kidding? My name is Casey and I’m addicted to tacos.
Whenever I have friends over for dinner, I tend to cook things that can be made in bulk, can please many of those with dietary challenges and come with changeable fixins’. Insert TACOS!
This dinner was made with redfish that my sister’s husband caught but it can definitely be made with other types of fish like salmon, halibut, red snapper or cod. There are also many veggie options for those who do not ingest fish or meat. You can change this recipe up with some great alternatives like spicy cauliflower, coconut crusted avocados, sweet potatoes, butternut squash, black beans, lentils, etc.
Grain-Free Fish Tacos
4 white fish fillets, each 4 to 5 oz.
1 tbs grapeseed oil, plus more for brushing
1 jalapeno, seeded and diced, this can be used as a topping too
3 cloves of garlic, minced
2 tsp chili powder
2 tsp paprika
pink salt and freshly ground pepper, to taste
8-12 grain-free tacos like Siete brand
2 limes cut into wedges
chopped onions for toppings
chopped tomatoes for toppings
chopped mango for toppings (optional)
micro greens for toppings
2 avocado, sliced for toppings
How to Make:
- Preheat the oven to 425
- To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
- Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
- Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
- While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
- If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
- Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce