Jalapeño Lime Fish Tacos
As I write this post, I am on vacation in Maine. My first night here, as I tried to fall asleep, I had the thought as I dozed off of “my noisemaker really relaxes me.” Then I remembered that the peaceful ocean sound I was hearing was indeed the real ocean and not my noisemaker. I listen to the sound of the waves all year round, even when it blizzards in Denver. So when I realized I was hearing the real sound of waves, my soul was at peace.
The waves aren’t the only thing I love about the ocean. Being by the water makes me want to constantly eat fish and other seafood. While I eat seafood back home, it’s just not quite the same in Colorado as when you eat in Maine. Fish is more satisfying when you still have sand in your hair from the beach that day. While crafting this recipe I combined my love of fish with my other love-Mexican food.
I encourage my clients who are just beginning a gluten-free diet to make sure they do not overdo it with corn. Corn is a heavy grain and can be hard to digest. When you can no longer eat gluten it’s easy to go overboard with non-gluten grains like corn or rice. Given my extreme sensitivity, I find for me personally I feel best when my grains are limited. But how I do love Mexican food.
I made my tacos on Siete grain-free tortillas. And no, I’m not sponsored by this company but I am open to it if that opportunity comes. 🙂 These are the first tortillas I have found that are entirely grain-free. I love being able to enjoy my favorite cuisine without a stomach ache or stiff joints.
Fish tacos are best when made with a light white fish like haddock. I always like to rinse my fish or meat before preparing it. I drizzled the fish with olive oil, lemon juice, salt, pepper, and diced garlic. I flipped the fish over a few times to make sure it is covered in the marinade. I grilled it for about 10-15 minutes. When the fish is flakey, it is finished.
I rinsed the cabbage, cilantro, and jalapeño. I cut the cabbage into relatively small strips, along with the cilantro. I diced the jalapeño and left the seeds on because I love spice. If you’re not a spice fan, pit the pepper before dicing it. Be sure not to touch your eyes-I learned that the hard way. I digress, that’s another story for another blog post.
I diced up my onion as well and left the veggies in small piles. It makes for quick taco assembly. And check out those colors! Purple and green purple and green…
While I cut up veggies and waited for my fish to cook, I snacked on the Siete grain-free tortilla chips.
I cut the avocado into small cubes and the lime into a couple wedges.
Once the fish is cooked, place it first on the tortilla. Top with cabbage, onion, and the jalapeño. Garnish with cilantro and squeeze the desired amount of lime juice on top.
This recipe makes about two tacos. I jammed a ton of fish into my taco so was full with just one. Alternatively, if you use a different corn tortilla it might be a lot smaller and the recipe could yield 2-4 tacos.
I love the combination of the spice from the onion and peppers along with the sweetness of the lime. Fish tacos are refreshing and filling summer meal.
How do you enjoy your tacos? Leave a comment or message me to let me know!
Jalapeño Lime Fish Tacos
1-2 fillets of haddock (or preferred white fish)
1 clove of garlic
1 cup of red cabbage (cut into thin strips)
1/4 cup diced jalapeño pepper
1/4 cup diced red onion
2-3 tbsp. of cilantro
1/2 an avocado (cut into cubes)
2-4 gluten-free tortillas (I used Siete grain-free tortillas)
2-3 tbsp. of olive oil
1 tsp. of salt
1 tsp. of pepper
1. Rinse off fish. Marinate in the juice of 1 lemon, 1 minced garlic clove, olive oil, salt, and pepper. Set aside.
2. Cook fish for 10-15 minutes on a grill or in an oven at 375. The fish is ready when flakey
3. Rinse cabbage, jalapeño, and cilantro
4. Cut the cabbage into small strips
5. Dice the onion, jalapeño, and avocado
6. Assemble the tacos-place fish on top of the tortilla, add cabbage, onion, jalapeño, and avocado
7. Garnish with cilantro and lime juice