Basic Taco Seasoning (Gluten Free)
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. onion powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. paprika
1 1/2 tsp. cornstarch
1/2 tsp sugar (optional)
If you like it spicy, add 1 tsp hot cayenne pepper
Baja Fish Tacos (Rubio's Remake)1 teaspoon salt
1 teaspoon garlic powder
24 ounces boneless cod, cut into 2-inch pieces
6 corn tortillas
2 cups shredded cabbage
2 limes
If you aren't gluten free, use a fish fry batter like better batter.
If you are gluten free, use the following recipe to coat your fish.
2 egg whites, beaten to stick peaks
1/3 C cornstarch
1/2 tsp paprika
1/4 C sweet rice flour
You can pan fry them in canola or a veg oil or you can deep fry them till golden. With this batter you can oven bake this fish at 450o on a rack placed inside a cookie sheet. This will allow the heat to get all the way around the fish and cook evenly.
2 egg whites (2)
1/3 cup cornstarch (75 mL)
1/2 teaspoon paprika (2 mL)
1 lb. fish fillets, such as sole, haddock or tilapia (500 g)
1/4 cup sweet rice flour (50 mL)
Vegetable oil for frying...
Read more at glutenfreerecipebox.com/gluten-free-fish-batter/ © Carla's Gluten Free Recipe Box
Read more at glutenfreerecipebox.com/gluten-free-fish-batter/ © Carla's Gluten Free Recipe Box
2 egg whites (2)
1/3 cup cornstarch (75 mL)
1/2 teaspoon paprika (2 mL)
1 lb. fish fillets, such as sole, haddock or tilapia (500 g)
1/4 cup sweet rice flour (50 mL)
Vegetable oil for frying...
Read more at glutenfreerecipebox.com/gluten-free-fish-batter/ © Carla's Gluten Free Reci
Read more at glutenfreerecipebox.com/gluten-free-fish-batter/ © Carla's Gluten Free Reci
Sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt
Here is a killer Pico to go along with your fab taco creations:
Fresh
Pico 1 medium-sized tomato, diced
1 small jalapeno, seeds and white pith removed and finely diced
1/4 of a red onion, finely diced
2 cloves of garlic, finely minced
2 Tablespoons cilantro, roughly chopped
1 lime, squeezed
2 squirts of honey
1 Tablespoon Herdez Verde salsa for that tomatillo flavor
1/4 teaspoon of each kosher salt and black pepper
I use a cuisinart to mix all the vegetables, tomato and cilantro. Depending on how chunky or pureed you like it. Squeeze the juice of one lime over the vegetables. Squirt some honey on top. Sprinkle on the salt and pepper.
Crock Pot Carne Asada1 London broil, Flank Steak or Top round, cut into dices
2 Limes Squeezed
1 T vinegar/cider or white
1/2 tsp True lime seasoning (seasons aisle usually on bottom shelf)
1 1/2 T of taco seasoning listed above
Drop meat into your crock pot, add all ingredients listed above and add 2 T water to the pot. Cook for 4 hrs on low.
Cut 1 small white or yellow onion in small dices, and 1 bunch of cilantro. I top our tacos with Herdez green chile sauce and some cotija cheese. Serve in corn tortillas and lime wedges.
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| Recipe and photo courtesy of Ericasrecipes.com |
1 T extra virgin olive oil/coconut
3 C diced zucchini
1 C whole kernel corn, thawed if frozen
1 clove garlic, crushed
1 C black beans, rinsed
2 T diced green chiles
3 T Taco Seasoning*
1/2 T kosher salt
1/2 C crumbled feta cheese
2 T chopped fresh cilantro
Cooking spray/I used coconut
8 Corn or Flour Tortillas
Heat the olive oil in a large nonstick skillet on high heat. Add the zucchini, corn, and garlic, and saute, tossing occasionally, until zucchini is softened and lightly browned. Add the drained black beans, chiles, taco seasoning, and salt. Taste for seasoning and add additional salt if necessary.
Heat a small, nonstick skillet on high heat. Spray with cooking spray and add a tortilla. Spray the top side of the tortilla with cooking spray. Lightly toast the tortilla, turning once, and set aside. Repeat with the remaining tortillas (this will keep them from falling apart when eating).
Serve the zucchini taco filling in a tortilla, topped with feta and fresh cilantro.
I was really excited when I found this recipe. I'd been looking for a gluten free puffy tortilla/crepe and this is it. It takes a bit of work, but it's worth it. They are so packed full of fiber and healthy good stuff. The kids might go ew, but perhaps they might be brave.
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| Recipe Here |
For the Crepe:
1/2 C dried yellow split peas1/2 C chickpeas
11/2 cups plain, unsweetened almond milk1/2 Tbsp nutritional yeast/Sprouts and Amazon 1/2 Tbsp olive oil
1 tsp white wine vinegar or apple cider vinegar
1/4 tsp garlic powder
1/4-1/2 tsp fine-grain sea salt
1/3-1/2 C water or as needed to thin
Spinach & Mushroom Filling:
1 tablespoon coconut oil
10 ounces mushrooms, stemmed and sliced
5 ounces baby spinach
2 leeks, cleaned, halved and sliced (white and light green parts only)
sea salt, to taste
black pepper, to taste
Garnish with Tahini and Fresh Basil
You will need to soak your split peas overnight. You can also soak your chickpeas overnight for up to 8hrs if you wish, but I use a canned chickpeas that was rinsed very well. Combine your chickpeas with almond milk, nutritional yeast, olive oil, vinegar, garlic powder and salt.
Blend with an immersion blender or in a cuisinart until smooth. Pour batter into a large bowl and stir in your water until the batter is slightly thinner than a pancake batter.
Heat a nonstick skillet over medium heat and put a small dab of coconut oil in the skillet. Pour in just under a half of a ladle of batter. Cook for 1-2 minutes and flip. You'll want it to be slightly golden. Set aside on a paper towel and continue until your batter is gone. Keep a warm towel over the top of them. You should be able to get about 10 crepes out of this batter.
For the Spinach-Mushroom filling, add coconut oil to skillet and heat over medium. Add your mushrooms, spinach, leeks, salt and pepper and saute until tender.
Assemble the tacos filling them generously and top with tahini and basil.
The best chicken tacos I've had are my sisters. We've eaten them this way since we were very young and it's always my go to when I need a quick dinner idea. It's a big winner with the kids.
Zesty Chicken Tacos
3 Large chicken breasts
1 bottle of zesty Italian dressing/ gluten free option is Kraft, but check your labels.
Cabbage and a little ranch dressing to tops.
Flour or corn tortillas
Marinate your chicken in a plastic bag over night or for a couple hours.
Place your chicken breasts on a foil lined cookie sheet and bake at 350o for about 15 minutes depending on the size of your chicken breasts. OR You can cook these in a skillet. I recommend cubing the chicken first if you cook them in a skillet or crock pot. They will be much more saucy to, which is good anyway!
Remove from oven and let sit for a couple of minutes to cool slightly. Slice and dice and Voila!
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