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Gluten-Free fish tacos in a flash!

Updated on March 4, 2014

Fish tacos in a flash!

Cast your vote for Fish tacos in a flash!

Fish tacos in a flash!

This meal is so flavorful and healthy. The best part is how fast you can prepare this meal!
This meal is so flavorful and healthy. The best part is how fast you can prepare this meal! | Source
Gathering the ingredients
Gathering the ingredients | Source
Zest your lemon before you juice. Only the top layer-- the pith part is bitter.
Zest your lemon before you juice. Only the top layer-- the pith part is bitter. | Source
I like to use a juicer.  It catches the seeds and I can gauge the amount of juice.
I like to use a juicer. It catches the seeds and I can gauge the amount of juice. | Source
Slice the lemon leftover for baking or, give it a fresh squeeze just before serving.
Slice the lemon leftover for baking or, give it a fresh squeeze just before serving. | Source
I like to mince the garlic into small pieces for this recipe.
I like to mince the garlic into small pieces for this recipe. | Source
A simple piece of cod. Make sure you get all the bones out of the fish.
A simple piece of cod. Make sure you get all the bones out of the fish. | Source
Mixing the cabbage marinade in the bowl I am going to serve it in. Who likes washing more dishes than you have to?
Mixing the cabbage marinade in the bowl I am going to serve it in. Who likes washing more dishes than you have to? | Source
Slice the cabbage super thin.
Slice the cabbage super thin. | Source
Slice the scallions just as thin.
Slice the scallions just as thin. | Source
Everyone in the pool! Mix the cabbage with the marinade well, then set it aside. It will just get better as it sits.
Everyone in the pool! Mix the cabbage with the marinade well, then set it aside. It will just get better as it sits. | Source
Can you believe I stuffed the camera in the parchment bag too??
Can you believe I stuffed the camera in the parchment bag too?? | Source
Wrap the ends well!
Wrap the ends well! | Source
You can cut it open at the table. It makes for a very cool presentation.
You can cut it open at the table. It makes for a very cool presentation. | Source
Looks so yummy!
Looks so yummy! | Source
Cooked all the way!
Cooked all the way! | Source
Break a small piece in the tortilla.
Break a small piece in the tortilla. | Source

Fish tacos in a flash!

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Yields: Serves 4

Fish tacos in flash!

  • 1 pound flaky white fish, haddock, halibut or cod work best
  • 1 lime or lemon, zested and juiced
  • 2 cloves garlic, minced very small
  • 1 tablespoon chili powder, I used a mild version
  • 4 or 5 sprays Braggs Amino Acid or, a teaspoon of soy sauce and salt
  • 1/2 head savoy cabbage, shredded or sliced very thin
  • 4-6 scallions, sliced very thin
  • 1/4 cup white vinegar
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame oil, sunflower would work too but the sesame adds such a nice flavor
  • 1 teaspoon fresh ground pepper
  • 8 tortillas, whole corn if you need them to be gluten-free, I love the half wheat/half corn version
  • 1 avocado, halved, pitted and sliced thin

Fish Tacos in a flash!

  1. Turn the oven on to 350 degrees.Cut the fish into manageable pieces. In a shallow glass container mix together the lime or lemon juice and zest along with the garlic and Braggs Amino Acid. Add in the fish and coat both sides with the marinade. This can be done 8 hours ahead of time. Cover and refrigerate.
  2. At this point you could throw away the lemon or lime but I like to slice mine. I then lay them on top while in the parchment paper. It makes for a pretty presentation when you open the bag.
  3. In a medium-size bowl combine the vinegar, honey, sesame oil and pepper. Slice the cabbage and add it to the bowl with the sesame oil marinade and mix thoroughly. Taste and see if you need some salt. If making ahead of time place the cabbage mixture in the refrigerator or, if eating within a couple of hours let it remain on the counter.
  4. Wrap the tortillas in aluminum foil. Put the fish into parchment paper, then lay the sliced lime (or lemon) on top. Wrap the end closed and put the fish and the tortillas in the oven bake for 8-10 minutes. Serve with the cabbage and avocado.

Fish Tacos in a flash!

My husband and I rarely go out to eat and even more rarely eat fish. I know all the health benefits but my husband just isn't a fish guy. On our last foray out with friends for dinner we ordered fish tacos for everyone to share. They were mediocre at best. The tortillas were dry, the fish oily and the topping suspect. I knew I could come home and make these WAY better and of course, I did!

On many occasions I have made my own tortillas. Check out my blog re: "Beer Tortillas". But since I have promised my friends to keep it simple for this recipe we will use store-bought tortillas. They have better and better ones coming out on the market and my favorite so far is the mix of wheat and corn. They still have that nice flour tortilla flexibility (unlike corn that can crack and fall apart all over your plate), but still have a nice corn flavor. It's truly the best of both types available. So with simple in mind this recipe came together. It requires few ingredients, the two marinades are easy to make, flavorful, and very low in fat. If you pair this dish with a nice brown rice studded with roasted corn you will feel like you are in Mexico, but without the TSA hassles! Why do they always go through my husband suitcase when we fly? Weird!

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    • MindbodyandFood4u profile imageAUTHOR

      MindbodyandFood4u 

      5 years ago from Ohio

      Thank you so much

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      your photos are all well taken and instructions are clear too. Thanks. Voted up

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