gluten free fish tacos
June 29, 2013,
Posted in Appetizers, Corn, Gluten Free, Main Entree Comments:
gluten free fish tacos
Ingredients
Optional
fish taco
- 2 lbs. white fish fillets, cut into
- 2 c. corn flour
- 1 tsp. salt
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 can coconut milk
- 10 gluten free corn tortillas
creme sauce
- 1/3 c. mayonnaise (can use vegan if you have egg & dairy allergies)
- 2/3 c. sour cream (you can use nondairy version for dairy allergies)
- 2 Tbs. lime juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- zest from half of one lime
Note
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Directions
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1.
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| Mix all ingredients for the creme sauce and refrigerate for at least an hour to allow flavors to blend. |
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2.
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| Put fish sticks into a glass dish and pour can of coconut milk over fish; refrigerate for at least an hour. In a resealable bag, mix corn flour and spices. |
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3.
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| After fish has soaked for an hour, remove from milk and toss in corn & spice mixture until well coated. Place fish sticks on wire racks until all fish has been coated. |
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4.
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| Preheat deep fryer to 365 degrees. Working in small batches, cook 6-8 pieces of fish at a time. Let fry until golden brown on all sides, about 3-5 minutes. |
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5.
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| Remove fish from oil and drain on a cookie sheet lined with paper towels. |
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6.
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| Continue frying fish in small batches until it is all cooked. |
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7.
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| Now, assemble tacos! Heat the corn tortillas up so they're a little bendy, then load up with fried fish, creme and cole slaw, if desired. |
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8.
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| Eat! |
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