Happy 1st day of Summer!! To celebrate the summer solstice I am sharing one of my favorite summer dishes: Fish Tacos. Perfect for a warm day, these gluten free delights also pack a great deal of nutrition–lean protein, healthy fats, and lots of vitamins and minerals!
Pair with a glass of rosé wine or a cold lager beer.
Yield: 4 servings – See nutritional information below
- Canola oil
- Coarse sea salt
- Freshly ground pepper
- 1 tsp ancho chile, ground
- 1 tsp smoked paprika
- ½ tsp coriander, ground
- 1 ½ lbs wild rockfish filets
- 1 ½ cups cabbage, thinly shredded
- 1 fennel bulb, thinly sliced
- ¼ cup red onions, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lime juice
- 2 tbsp radishes, thinly sliced
- 1 tbsp scallions, finely chopped
- 1 avocado, thinly sliced
- 8 corn tortillas with green chili (may substitute with regular)
Preheat oven at 250° F
In a large bowl, combine ancho chili, smoked paprika, and coriander with a drizzle of canola oil, salt, and pepper. Add fish filets and toss making sure to cover fish with marinade.
Wrap tortillas in aluminum foil and place in the oven while cooking the fish.
Heat 2 tbsp of canola oil on a sauté pan over medium-high heat. Cook filets for about 3 minutes; turn and cook for 1 minute, until cooked through. This may be done in a few batches to avoid crowding the pan. Remove from pan and set aside.
In a medium bowl combine olive oil with lime juice; season with salt and pepper and then whisk. Add fennel, cabbage, and red onions and mix all ingredients. Taste and adjust seasoning, if necessary.
Remove tortillas from oven when ready to serve. Assemble tacos by arranging a few avocado slices on each corn tortilla and then adding rockfish. Top with fennel-cabbage slaw and garnish with radishes and green onions.
|Per Serving:||458||34 g||20 g||36 g||150||5 g|