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Alex shows how to make deliciously guilt and gluten free fish tacos from scratch!
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Blackened Fish Tacos with Grilled Corn & Mango Salsa
For the blackened fish:
2 pounds Mahi Mahi fillets, cut into 4 pieces
6 tablespoons extra virgin olive oil
3 tablespoons Blackening Spice (see recipe below)
12 Savoy cabbage leaves
Grilled Corn and Mango Salsa (see recipe below)
12 lime wedges
Serve with:
Refried Beans (see recipe below)
Cilantro Brown Rice (see recipe below)
1.Preheat oven to 375 degrees.
2.Rub fish with 2 tablespoons of oil and all the blackening spice. Heat remaining oil in a large sauté pan over medium-high heat, add the fish and cook 3 minutes per side. Transfer fish to the preheated oven for 8 minutes more or until fish is cooked through. Allow fish to cool slightly before flaking into bite sized pieces using two forks.
3.To assemble taco, divide fish among cabbage leaves and top with salsa and a squeeze of fresh lime juice. Serve tacos with rice and beans.
Makes: 12 tacos
Blackening Spice
1/2 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground guajillo or cayenne
2 teaspoons kosher salt
1 tablespoon chili powder
Yields: 3 tablespoons
Grilled Corn and Mango Salsa
1 cup medium diced mango
2 cups roasted corn kernels
2 avocados, medium diced
1/4 cup finely diced red onion
1 tablespoon chopped cilantro
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
1.Combine all ingredients in a bowl and serve.
“Refried” Black Beans
2 tablespoons extra virgin olive oil
3 scallion, thinly sliced
1 garlic clove, rough chopped
1/2 teaspoon kosher salt
2 (16 ounce) cans black beans, strained and rinsed
1/2 cup chicken stock
1.Heat oil in a saucepot over medium-low heat. Add scallion, garlic, salt, and cook for 5-6 minutes. Stir often to prevent vegetables from burning. The scallions and garlic should be soft and translucent.
2.Add the beans and stock to the saucepot and stir to combine. Bring the mixture to a simmer and cover. Simmer until all the liquid is evaporated, about 15-20 minutes. Make sure to stir often to prevent beans from burning on the bottom.
3. Remove pot from heat and continuously stir beans with a spoon until most of the beans burst and begin to form a thick sauce. If beans are too dry add a little more chicken stock. Re-season with salt to taste.
Serves: 4
Cilantro Brown Rice
1 small red onion, peeled and quartered
1 bunch cilantro with stems, about 1 cup packed
2 cloves garlic
1 jalapeno, stem removed, seeded optional
2 teaspoons kosher salt
3 tablespoons vegetable oil
1 cup long grain brown rice
2 1/2 cups chicken stock
1.Into blender or food processor add the onion, cilantro, garlic, jalapeno, salt and vegetable oil. Blend until smooth.
2.Heat a saucepot over medium heat and add the cilantro mixture. Cook for 6-8 minutes stirring often to prevent mixture from burning. As the moisture evaporates the sauce will begin to look like a paste, at this point stir in the rice and continue to cook for 1 more minute. Pour in the stock and bring to a low simmer. Cover with a tight fitting lid and cook for about 45 minutes until rice is fully cooked or follow the package cooking instructions.
Serves: 4
Blackberry Margarita Pops
1 1/2 cups fresh or frozen blackberries
1/2 cup water
1/2 cup silver tequila
1/2 cup light agave nectar
1/2 cup fresh lime juice
2 teaspoons orange bitters
20 mint leaves
8 popsicle molds (3 ounce each)
1.Add all ingredients into a blender and puree until smooth. Pour mixture into popsicle molds and freeze for 8 hours or overnight.
