The Best Grain-Free Family Meals on the Planet by Laura Fuentes

Author:Laura Fuentes
Language: eng
Format: epub
Publisher: Fair Winds Press
Published: 2016-03-18T04:00:00+00:00

Laura’s Tip

I use a large skillet so I can cook 4 to 6 tortillas at a time. Working quickly is a must because they are most pliable when warm.

Allergy Substitution

No-Nut Flour will work as an almond flour substitute for this recipe. Coconut flour will not work, as it’s not a 1:1 substitute.

◁ Grilled Fish Tacos with Lime-Cabbage Slaw

* DAIRY-FREE * EGG-FREE * NUT-FREE OPTION

I nearly always order fish tacos when I go out to eat so it’s no wonder I included it in this book for you and your family. Enjoy!

3 tablespoons (45 ml) olive oil, divided

3 tablespoons (45 ml) fresh lime juice, divided

1 garlic clove, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pound (454 g) tilapia, cod, or mahimahi fillets

Cooking oil, for cooking

1 small bag (6 ounces, or 170 g) coleslaw mix

1/4 cup (4 g) chopped cilantro

1/2 of a red onion, thinly sliced

1 large avocado, peeled, pitted, and sliced

6 Grain-Free Tortillas, warmed

In a small bowl, whisk together 1 1/2 tablespoons (23 ml) of olive oil, 1 1/2 tablespoons (23 ml) of lime juice, the garlic, chili powder, cumin, paprika, salt, and pepper.

Place the fish into a gallon-size (3.8 L) resealable plastic bag and pour the marinade in over the fish. Seal the bag, turn to coat, and refrigerate for at least 30 minutes.

Preheat a grill or large skillet to medium-high heat and brush the grill grates with cooking oil. Place the fish on the grill. Cook for about 3 minutes per side, or until cooked through. (The exact cook time will vary based on the thickness of your fish.)

Meanwhile, in a medium bowl, combine the slaw, cilantro, and onion. Sprinkle the remaining 1 1/2 tablespoons (23 ml) of olive oil and 1 1/2 tablespoons (23 ml) of lime juice over it and season lightly with salt and pepper. Toss to coat evenly.

Transfer the fish to a plate and break it into pieces. Build each taco by placing grilled fish, avocado slices, and slaw on top of each tortilla. (Note: See nut-free option for tortillas.)

YIELD: 4 servings

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