Fish Tacos with Tomatillo Avocado Cream
I love fish tacos! With all my restrictions I thought they were a goner from my diet, but not so! This is a great summery meal. Enjoy! (By the way, I meant to say that I caught not cooked the fish..well I suppose I did both actually. 🙂
Ingredients for two:
4-5 tomatillos
1 large Haas Avocado
Spices: Salt, garlic powder, onion powder, paprika
Juice of half a lime
4 pieces of white fish of your choice
Olive Oil
Cabbage
Rice tortillas or large butter lettuce leaves
1. Simmer tomatillos in gently boiling water, just enough to cover the tomatillos. Cook 5-10 minutes or just until gently yielding when pricked with a paring knife.
2. Puree the tomatillos along with a little bit of the cooking liquid, just enough to allow the tomatillos to loosen and puree uniformly. Set aside.
3. Add a portion of the tomatillo puree to one 1 large Hass avocado. Continue to add the tomatillo puree until the avocado mixture reaches a creamy consistency. Season with salt, garlic powder, onion powder, paprika, juice of half a lime to taste. (Feel free to add any other seasonings you would normally put in your favorite guacamole. ) Set aside.
4. Pat dry fish of your choice.
5. Sprinkle lightly with fish seasoning
5. Bring pan to medium high heat. Coat with a couple turns of oil.
6. Add fish to pan and allow to cook undisturbed a couple of minutes per side or until desired firmness is reached.
7. Serve cooked fish, topped with thinly sliced cabbage and avocado cream on a rice tortilla or leaf of Butter Lettuce. Serve with Erica’s Favorite Rice on the side. Black beans would be a great addition too!
Erica’s Favorite Rice
In the rice cooker dump:
- 1 c Jasmine rice
- 2 3/4 c water
- 1T olive oil
- Zest of one clean lime
- 1 t of salt
- 1/4 c of green (in this case, green onion)
You can also cook this in a pot, and just follow the ratios for water to rice on the package of rice.
Adapted from Lime Cilantro Rice at Allrecipes.com.
Breaded Eggplant with Pesto Pasta and Salad
Behold! My first web video cooking episode. Watch me make a delicious Eggplant ‘Parmesan’ free of multiple food allergens!
So here was the problem: I used to love Eggplant Parmesan but was at a loss with allergies to dairy, gluten, and tomato in particular. My strategy? Make gluten-free breadcrumb and top eggplant with a delicious pesto, so tomato and cheese are not even missed!
In video 1 I cover making the pesto and breading the eggplant.
Here is the pesto recipe:
Fresh Basil Pesto Recipe
Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup extra virgin olive oil or more
- 1/3 cup pine nuts or walnuts
- 3 medium-sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
Method
1 Combine the basil in with the nuts (I used walnuts), pulse a few times in a food processor.
2 Slowly add the olive oil in. Stop to scrape down the sides of the food processor with a rubber spatula.
Note: to see the original recipe from which I created this adapted pesto, click here: http://simplyrecipes.com/recipes/fresh_basil_pesto/.
Before going to video 2…FYI, I lost some footage, which showed the layering of the breaded eggplant. So let me tell you how to do it: Just spray a 9X9 with canola spray, and layer the eggplant, then some pesto, then repeat until all eggplant is in pan; leave some pesto to toss with the pasta!
In video 2, I totally botched my camera angle, so it is hard to see what I’m doing. Sorry! But, what you should have been able to have seen:
1. Adding pesto and a bit of reserved cooking liquid to cooked and drained Tinkyada Rice Pasta, my fav! See ‘My Pantry’ links on sidebar.
2. Pulling out piping hot eggplant baked at 350 degrees for about 10 minutes
3. Plating of the meal with a simple salad (See ‘Simple Salad Sauces’ page on sidebar) …. And bread for the non-celiacs in your life.
After filming, we dined, and this was a great recipe! Between filming and posting, I did some follow-up work, however, on Daiya cheese (See ‘My Pantry’ links). I think that the Mozz style Daiya layered on top of the eggplant would really pull the dish together. It’s taste isn’t overwhelmingly cheesy, but it melts and stretches like cheese, which gives you the feeling that you’re ‘normal’ again. 🙂
This recipe is definitely going into my allergy free cooking repertoire!
Cook Allergen Free! Tasty Allergen Free Meals Everyone Will Love! 