Friday, June 20, 2008

Fried Gluten Free Fish Tacos with Lime Mayo Sauce and Cheesy Corn

For Fish Tacos:
1 cup GF flour mix (I use Pamela's Baking and Pancake Mix)
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup GF beer or Coddled Milk (1 cup milk and 1 tbsp lemon juice)
1 quart oil for frying if using a deep fryer, or you can fry fish in a skillet with enough oil to cover fish.
2-4 tilapia fillets, cut into strips (these can be somewhat frozen upon frying if you forget to defrost)
Corn tortillas

Pre-heat deep fryer to 375 degrees. Or cook fish in oil in skillet. (I've not tried this, we are unhealthy gluttons with our deep-fryer.)
Mix Egg and GF Beer or Coddled Milk in 1 bowl.
Mix flour, cornstarch, baking powder and salt in another bowl.

Dip fish strips in wet bowl and then into dry bowl. Coat fish in flour. Put into fryer until golden brown (about 5 minutes give or take). Put finished fish on plate with a paper towel to de-grease. Make sure to cover fish so they don't cool while finishing the sauce and taco shells.

Fry corn tortillas into taco shells until golden brown. We have taco shell frying tools, shown in the below picture on the bottom left. You can use pre-made taco shells to save this step. If so warm taco-shells in the oven as per package instructions. I must add that making your own taco shells is SOOO much better than store-bought ones.

For Lime Mayo Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried or fresh dill weed
1 teaspoon ground cayenne pepper

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

Other Taco Ingredients:
1/2 medium head cabbage, finely shredded
1-2 tomatoes, diced
Shredded Cheese

Prepare these and put them in bowls to add to tacos as you'd like.

Cheesy Corn:
1 can corn, drained
2 tbsp butter
1/8 cup lowfat cream cheese
1/8 cup velveeta (I know, eww, but it's so tasty!)

Heat, while periodically stirring, in sauce pan over medium heat until cream cheese, butter and velveeta have melted.

For finishing, put a couple fried fish pieces in a taco shell, add some Lime Mayo Sauce, cabbage, tomatoes and cheese. My hubby likes his cheesy corn on top of the whole mess, while I enjoy mine to the side.

This recipe is nowhere near healthy, but very delicious!

Adapted and made GF from an recipe.

1 comment:

dinosaurfilmgirl said...

This looks great! thanks for the recipe. I love the title of your blog. You should move to Indiana. We are all corn here.