Gluten Free "Beer" Battered Fish Tacos

Recipe by Adam Dorris

Serves: 12 tacos or 4 servings

GF “Beer” Batter

1 cup Gluten Free AP flour

1 cup cornstarch

1 t. baking powder

1/2 t.baking soda

1 t. coconut sugar

1 t. cayenne

1 t. paprika

1 t. garlic powder

1 t. onion powder

1 t. black pepper

1 T. kosher salt

8 oz Topo Chico Mineral Water (can sub club soda or seltzer water)

8 oz 2 Towns “Cosmic Crisp” Cider

Fish Marinade

3 oz lime juice

1 oz GF Soy Sauce

1 oz Seasoned Rice Wine Vinegar

1 t. grated ginger

1.5 lb Pacific Snapper or Ling Cod

Pre Breading

1 cup rice flour

1 cup oat flour

Finishing Ingredients

12 corn or cassava flour tortillas, equally toasted on both sides

4 red radish, diced small

3 Roma tomatoes, seeded and diced small

1/2 jalapeno, seeded and minced

1/2 English cucumber, diced small

1 bunch cilantro, fine chopped

1 T. lime juice

1 t. lemon juice

1/2 t. salt and pepper

3 cup shredded cabbage or lettuce

Sour cream

Salsa or hot sauce

ASSEMBLY:

For batter, mix all ingredients together in large mixing bowl. Hold cold in refrigerator until ready to use or place over additional bowl of ice.

Cut snapper or cod into strips roughly 1/3” x 2”. Marinate for at least 1 hour in prepared marinade.

Toss fish in pre breading to coat and dip in prepared batter and then directly in fryer or pot of 375 F oil (vegetable, canola, sunflower or peanut oil).

Combine radish, tomato, jalapeno, cucumber, cilantro, lime and lemon juices, in small bowl. Mix and season with salt and pepper. Spoon 1 t. of sour cream on prepared tortilla. Place two pieces of prepared fish on sour cream. Garnish with 2 T. of shredded cabbage/lettuce, 1 T. of prepared tomato cucumber pico, and favorite salsa.

Enjoy!

Oregon Pink Shrimp Tacos

1 lb. Oregon Pink Shrimp
1 Tbsp. ground cumin
2 Tbsp. extra virgin olive oil
1 tsp. cayenne pepper
2 tsp. garlic powder
1 cup sour cream
hot sauce, salt & pepper to taste
4 flour tortillas
1 cup shredded cheddar cheese. Can substitute or mix with Monterrey Jack cheese
1 cup green cabbage, shredded
Black Bean Cilantro Lime Salsa, recipe follows

Dust the pink shrimp with salt & pepper and the cumin until evenly coated. Set aside in the refrigerator. Season the sour cream with the cayenne, garlic powder and hot sauce to taste, and reserve in the refrigerator. Lay tortillas out on a sheet pan and sprinkle the cheese over them. Place the tortillas in a 350° oven for 2–3 minutes, or just until the cheese is melted and the tortillas are warm. 
Meanwhile, heat the olive oil over medium high in a sauté pan. Add the shrimp and cook 1–2 minutes until hot. Add the hot shrimp, sour cream, salsa and shredded cabbage evenly over the tortillas. Fold over and serve with Black Bean Cilantro Lime Salsa. Serves 2.

Black Bean Cilantro Lime Salsa

1 cup of cooked black beans
1 roma tomato, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped 
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp chopped fresh garlic
1 jalapeno pepper, diced
1 avocado, diced
1/3 cup olive oil
1/4 cup lime juice
salt & pepper to taste
Mix all ingredients together and refrigerate until use.

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Fish Tacos

Serving size 2-3 tacos, serves 4

1  ½ pound grilled or fried fish filets cooked and cut lengthwise 
1 doz large corn or flour tortillas

Sour Cream Sauce
1 cup sour cream or plain yogurt, We like “Nancy’s.”
1 cup mayonnaise
1 Tbl cumin
2 Tbl water, approx. 
Juice from 4 limes
Mix and refrigerate while preparing fish tacos

Cabbage Mix
1 head green cabbage finely chopped
5 radishes, thinly sliced
1/2 red onion, finely chopped
1/2 bunch cilantro, approx.
Juice of 2 limes
Toss together 

Garnish 
Pickled jalapeño pepper, “nacho style”
Slices of fresh limes
Salsa to taste

Preparation: 
Spread cabbage mixture generously on warm tortillas, layer fish, drizzle with Sour Cream Sauce and Salsa to taste, garnish with jalapeños, squeeze lime juice on top, fold in half and serve.

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And another Fish Taco recipe

Great, light change from traditional tacos and even easier to make. 
Halibut or snapper
Shredded cabbage
Lime juice, 1-2 limes
Spices: cilantro, cumin, cayenne to taste
Special sauce*
Salsa: we are lucky to have such a variety of fresh, locally made salsas to try
Tortillas: corn or flour, 6 inch to 12 inch depending on how much filling you desire
Options: sour cream, tomatoes, avocados, green onions, shredded cheese, spices

Start with fresh halibut or snapper sautéed in a skillet with salsa and a little cilantro and lime juice to add flavor with less fat. The fish will break into bite size pieces but that makes it easier to fit in the tortillas. If you want larger pieces of fish, you can lightly bread the fish and fry which will help keep the fish together.

Both flour and corn tortillas work well so use your family’s favorite. Warm in the oven while assembling other ingredients or quickly warm in a skillet on the stove top.

Shred or finely slice cabbage. Combination of green cabbage, red cabbage and lettuce is colorful and nice if you have a larger group to serve.

Layer the cabbage, fish, and your choice of toppings in the warm tortillas and have salsa and special sauce to pass as toppings.

Serve with Mexican Spoon Bread, corn muffins, sautéed garden vegetables, beans or rice.

*White Sauce: 2T Mayonnaise, 2T. Sour Cream, (can substitute yogurt for sour cream if desired), juice of one lime, and 1/4t. cumin. You may add cayenne pepper if you like a little more kick. Mix and serve as topping to fish tacos.

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