COOK: 4–6 minutes
Lightly battered in potato starch, lime juice and roasted spices, these crowd-pleasing fish tacos can be made quickly. For those avoiding fish, this recipe can be made with chicken. Serve it with warm Homemade Corn Tortillas, topped with fresh Mango Salsa.
MAKES 10 TACOS.
4-6 tilapia fillets, about 1 pound, or 2 whole chicken breasts, boneless, skinless
2 teaspoons chili powder
1 teaspoon Mexican oregano or regular dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup potato starch (not potato flour)
1 lime, juiced
2 tablespoons coconut or olive oil, for sautéing
10 Homemade Corn Tortillas or gluten-free tortillas/ wraps of choice
1. Rinse fish or chicken and pat dry.
2. In a small sauté pan, add chili powder, oregano, cinnamon, cloves and allspice to pan. Warm spices over medium heat until they begin to have a strong fragrance, about 2 to 3 minutes. Transfer to a medium bowl and mix in potato starch.
3. In a separate bowl, place lime juice. Dip fillets or chicken pieces in lime juice and then in the starch/spice mixture.
4. Heat oil in a pan and sauté fillets 2 to 3 minutes on each side. Do not overcrowd the pan. For blackened chicken, cook 5 to 7 minutes per side or until meat is firm to touch. Remove from pan and serve with warm tortillas and your favorite toppings.
Each fish taco with corn tortilla contains 171 calories, 4g total fat, 3g saturated fat, 0g trans fat, 22mg cholesterol, 30mg sodium, 23g carbohydrate, 0g fiber, 0g sugars, 11g protein, 14Est GL
Recipe by Mary Capone, author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press).