This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.
- Cook Time
- Prep Time
Fresh Fish Tacos with Broccoli Slaw and Lime Creama Sauce
- 4 cups(8 oz/250 g) Prepared broccoli coleslaw, about half of a 16 oz (500 g) bag
- 1/4 cup (11/2 oz/45 g) Red onion, minced
- 1/4 cup (1/3 oz/10 g) Fresh cilantro, minced
- 1 tablespoon plus 2 1/2 teaspoons fresh lime juice,
- 1 serrano chile, seeded and minced
- Kosher salt and freshly ground black pepper
- 6 tablespoons (3 fl oz/90 ml) gluten-free mayonnaise
- 6 tablespoons (3 oz/90 g) plain Greek-style yogurt
- 1 1/2 teaspoon lime zest, finely grated
- 1 lb (500 g) albacore tuna (or your wild fish of choice), cut into 3/4-inch (2 cm) cubes
- 3/4 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 large avocado, peeled and sliced
- 8–10 (51/2–6 inches/14–15 cm in diameter), gluten-free corn tortillas, heated
1.In a large bowl, combine the broccoli slaw, onion, cilantro, 1 tablespoon plus 1 teaspoon of the lime juice, and the minced serrano chile. Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish.
2 In a small bowl, mix together the mayonnaise, yogurt, lime zest, and the remaining 11/2 teaspoons lime juice. Mix a pinch of salt into the sauce.
3 In a medium bowl, mix the tuna cubes, chile powder, cumin, and coriander. Sprinkle with salt and black pepper. In a large frying pan over medium-high heat, warm the oil. Add the fish and sauté until brown on the outside but still pink inside, about 2 minutes. Transfer the fish to a warmed bowl.
4 Set out on the table the fish, slaw, sauce, avocado, and tortillas and allow diners to assemble their own tacos.
From Weeknight Gluten Free by Kristine Kidd (Weldon Owen 2013)