Guest post from ethicalDeal Victoria Local Ambassador Candice Suchocki Weir
Despite the plethora of pre-made, and packaged options flooding supermarket shelves, gluten free options can actually be made simply and from scratch. Many choose a gluten free lifestyle because they feel lighter and healthier without wheat gluten in their diet. Others must avoid gluten due to serious health concerns like celiac disease or gluten sensitivities.
Whatever your reason for eating gluten free, I hope you enjoy this simple and delicious recipe for crunchy Baja style fish tacos.
Fish – pick a sustainable fish you enjoy. I love Pacific Halibut (get help picking a sustainable fish at www.seachoice.org)
Gluten free flours – use what you prefer, or what you happen to have in your cupboard, but I recommend a light flour or starch (like brown rice flour or tapioca starch) to gently pat the fish in, and a heavier texture flour for the batter (I use potato starch mixed with brown rice flour)
Spices to taste (pick what you like and don’t be afraid to change it up) – I suggest cayenne pepper or paprika, mustard seed, local sea salt and fresh ground pepper
1 – 2 free range eggs
100% corn tacos (be sure that they are gluten free – many are mixed with wheat flours) – for those feeling adventurous, you can easily make yoru own tacos with corn masa and water – fresh made tacos are truly the best!
Fresh, local, seasonal (and organic when possible) veggies for the mess inside the taco
2 ripe avocados (very ripe)
Half an onion
1 small tomato
A couple splashes of organic vegetable oil
A fresh bunch of cilantro
I like to start by preparing the guacamole. Scoop your avocado insides into a mixing bowl and add a splash of your favorite organic vegetable oil. Squeeze the juice from your lime over the avocado mush. Mix in chopped onion and tomato. Add half of your fresh bunch of cilantro finely chopped (save the rest for taco garnish) and salt and pepper. Mash and serve chunky.
And for the fish…
Cut your fish into bite sized pieces. Roll each piece lightly in your finer gluten free flour mix (ie. tapioca starch) and then dip into a bowl of whisked egg. Now coat the fish bite in your batter (heavier gluten free flours mixed together with spices to taste – I use equal parts potato starch and brown rice flour).
Heat oil in a skillet and fry each bite-sized piece of fish until golden brown and slightly crispy. Your mouth should be watering.
Place fish bites on warmed corn tacos with a dollop of fresh guacamole, and a pile of fresh vegetables. I love to use local heirloom tomatoes, sweet peppers, and onions (pick what is in season). Garnish with fresh cilantro and a squeeze of lime. These gorgeous tacos stand alone, or can be served with simple rice and beans.
Candice Suchocki Weir is learning and writing about local, sustainable food and the process that happens when you bury seeds in dirt. She’s currently helping make green mainstream @ethicalDeal.
Tags: gluten free recipe sustainable fish