This post for gluten-free fish tacos contains affiliate links. The publisher sent me a copy of The Healthy Jewish Kitchen cookbook for review. Please see my disclosures and disclaimers for more information.
I feel like I’ve been so busy making gluten-free dessert recipes lately that I haven’t had the chance to post any new gluten-free dinner recipes in awhile. That changes today with a delicious dinner recipe for gluten-free fish tacos and cilantro lime rice atop soft cassava flour tortillas. The wait was worth it, wasn’t it?
Today’s recipe is inspired by Paula Shoyer, the author of The Healthy Jewish Kitchen. This cookbook includes dozens of fresh and contemporary recipes for everyday cooking.
Now mind you, while this cookbook is intended for Jewish cooks, it doesn’t mean it’s ONLY for Jewish people. It just means all the recipes are Kosher (no pork, mixing meat and dairy, no shellfish, among other things). And while there are recipes that are considered traditionally “Jewish recipes,” so many of the recipes can be made by any foodie who likes to cook healthy, fresh and whole foods.
I couldn’t help but take note that the majority of the recipes in this cookbook are totally gluten-free (or could easily be made gluten-free). While there are a few recipes that would challenging to convert to be GF (like the rugelach), so many recipes can easily be made gluten-free. I’ve realized over the years that it’s important not to limit myself to “gluten-free cookbooks” only – mainly because so many recipes can easily be converted to be gluten-free masterpieces with just a few simple swaps. I’d miss out on a lot of delicious recipes if I limited myself to using only GF cookbooks.
What I love about The Healthy Jewish Kitchen is that the recipes offer a healthy take on traditional Jewish cooking. Many Jewish kitchens are filled with highly processed foods, white refined grains, unhealthy cooking oils and lots of salt and sugar. This cookbook is different. Foods are baked vs. fried (including this gluten-free fish taco recipe). Most recipes in the cookbook are made from whole, fresh ingredients and include plenty of healthy ingredients (with a few treats, of course!).
Examples of Shoyer’s fresh approach to Kosher cooking is seen throughout the cookbook. The Israeli Herb and Almond Salad is loaded with fresh herbs and vegetables, the Salmon and Avocado Tartare looks amazing (and can be offered as a healthier, less processed version of gefilte fish), and the Red Quinoa Meatballs with Spaghetti Squash offers a protein-rich plant-based meal for any night of the week (this recipe is next on my list to make!).
With the publisher’s permission, I’m sharing with you Shoyer’s Fish Tacos with Cilantro Lime Rice recipe, with a few of twists, of course.
I love fish tacos – and my son loves fish tacos. At restaurants, my son and I find ourselves ordering fish tacos a lot. After seeing Shoyer’s fish tacos recipe, I realized that I needed to start making gluten-free fish tacos at home. I don’t know why I hadn’t done it before. I studied the recipe and was impressed at how simple it all sounded and how many of the ingredients I already had readily available in my healthy gluten-free kitchen (I just needed to purchase the tilapia and I was set!).
After assembling all the ingredients (and taking a few pictures), my family sat down to try the fish tacos.
The verdict? They are tasty and delicious!!
I loved that the fish was baked, not fried (less smell and fuss) and it still turned out so tender. I love that the cilantro lime rice was soft and bursting with flavor (who knew that using just the lime rind – and no lime juice – would elevate this rice so much?!?). It was all so tasty, as are so many of the recipes in The Healthy Jewish Kitchen.
You can serve Shoyer’s fish tacos with the tortillas of your choice (corn tortillas if you’re gluten-free), but I highly recommend trying them with homemade cassava flour tortillas. You can easily make them at home using Otto’s Cassava Flour. If you’re serious about tortilla making, I highly recommend investing in a tortilla press so your tortillas come out nice and round (the tortilla press is optional, though).
I also topped the gluten-free fish tacos with chunky guacamole, which I made myself. The guacamole cooled down the heat and everything just worked so well together when combined. (Click here for my guacamole recipe).
For more healthy, gluten-free and totally Kosher recipes, I hope you’ll check out The Healthy Jewish Kitchen. The cookbook is about $15 on Amazon and so worth it! I have a feeling you will find many recipes that you will love making and eating.
PS: If you’re getting ready for Passover, Shroyer includes a totally gluten-free and Passover-friendly Chocolate Quinoa Cake in The Healthy Jewish Kitchen and it looks AMAZING!! Those celebrating Passover with me this year are in for a real treat as this is on my list of things to make for Passover. Remember, Passover starts early this year – first night is March 30, 2018.
Gluten-Free Fish Tacos with Cilantro Lime Rice Recipe
- 2 tsp. avocado oil
- 3 cloves garlic minced
- 1 1/2 cups brown rice
- 3 1/2 cups boiling water
- 2 Tbsp. lime zest
- 1 cup loosely packed cilantro leaves, chopped
- 1 pinch cayenne pepper
- 1/2 tsp. Kosher salt, or more to taste
- 4 tsp. ground cumin
- 1 Tbsp. paprika
- 2 tsp. garlic powder
- 1/4 tsp. salt (add more to taste)
- 1/4 tsp. black pepper
- 2 lbs. tilapia or other white fish fillets
- 2 Tbsp. sunflower or safflower oil (I used avocado oil)
To make the rice, add 2 tsp. oil in a medium-sized saucepan on medium heat. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for another minute. Add water and turn up heat to medium-high and bring to a boil. Reduce heat to low, cover and cook for 30-40 minutes until rice is tender and all water is absorbed. Once rice is cooked, add lime zest, cilantro, cayenne and salt and mix well.
While rice is cooking, prepare the fish. Combine cumin, paprika, garlic powder, salt and pepper in a small bowl. Slice fish into 1.5" wide strips (cut fish at angle) and rub spice mix all over fish and place it on a plate. Cover with plastic wrap and let it sit at room temperature for 30 minutes. Place a rack in the middle of the oven and preheat to broil. Place 2 Tbsp. of oil on foil-lined baking sheet (with 1" or more sides) and place fish strips on top of baking sheet, leaving an inch or more between each fish strip. Broil fish in oven for 10 minutes.
Assemble the fish tacos atop a cassava flour tortilla (see tortilla recipe in the Good For You Gluten Free recipe gallery) or corn tortilla. Place a layer of rice on the tortilla, then top with fish, guacamole or other toppings of choice.