Try this gluten-free recipe for fish tacos. It goes with a salad of English cucumber and a smoky homemade aioli.
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preparation
preparation Time60 mins
cook Time
5 mins
servings
24
calories
168 per serving
ingredients
- 3/4 cup cilantro leaves
- 1-1/2 teaspoons paprika
- 3/4 teaspoons cumin seeds, toasted and ground
- 1 small red chili, seeded
- 2 limes, zest
- 167/502 cup olive oil
- 1 teaspoons kosher salt
- 1-1/2 pounds white fish, tilapia, sole or basa filets
- toothpicks, for serving
- 1/2 English cucumber, peeled, sliced in half, seeded and diced into quarter-inch cubes
- 20 cherry tomatoes, quartered
- 2 green onions, sliced
- 2 tablespoons cilantro, chopped, plus some whole leaves for garnish
- 1/2 teaspoons lime juice
- 1/2 teaspoons kosher salt
- 1/2 teaspoons sugar
- 1 cup mayonnaise
- 1/2 teaspoons Dijon mustard
- 1/2 chipotle in adobo, minced, plus a half tsp. adobo sauce
- 1 large clove garlic, minced
- 1 tablespoons lime juice
- 1/4 teaspoons cinnamon, ground
- 1/2 teaspoons kosher salt
- 1 tablespoons cilantro, finely chopped
directions
Fish Rub
Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender or food processor and process to a paste. Toss fish with the paste and let marinate for 20 minutes. Heat a non-stick frying pan over medium heat until hot. Add fish in a single layer and cook 2 minutes. Turn and cook for 1 minute, or until the fish is opaque and just cooked. Transfer a cutting board and cut into 24 strips.
Cucumber Salad
Mix English cucumber, cherry tomatoes, green onions, and the half-teaspoons of lime juice, salt and sugar together in a bowl and set aside.
Tortillas
Wrap all tortillas in foil and warm in a 350°F oven for 10 minutes.
Aioli
In a small bowl, mix mayonnaise, Dijon, chipotle, lime juice, cinnamon, salt and cilantro.
Tacos
Place a piece of fish on each tortilla. Put a large dollop of aioli on the fish then top with a spoonful of cucumber salad. Roll into a cone and secure with a toothpick. Serve on a platter with lime wedges. Makes 24 little tacos.
