Super Delicious & Gluten-Free Meal Guide, Recipe Post #321: Gluten-Free Spicy Fish Tacos

Being gluten free means avoiding the proteins (gliadin and glutenin) found in wheat, rye and barley. People who are specifically gluten intolerant, may have to abstain from eating oats, as many oats are processed in the same facility as wheat, barley and rye. Prudent precautions must always be taken when shopping for food. A wide range of foods can be safely consumed on a gluten-free diet, including fruits and vegetables, lean meats and fish, eggs, nuts and seeds, legumes, and dairy products like milk, yogurt and cheese. Gluten-free grains and flours include quinoa, rice, millet, buckwheat, soy, and corn. The health benefits of a gluten-free diet are numerous. It may improve digestion, reduce inflammation, help with weight management, improve skin health, strengthen your immune system and enhance overall health.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

– 2lbs white fish (halibut, cod, or haddock) cut into 1 inch cubes 2 tablespoons olive oil 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne Kosher salt and freshly ground black pepper 8-10 small white corn tortillas 1/2 head cabbage, finely shredded 1 large vailla, diced 2 limes, juiced Fresh cilantro, for garnish

Instructions

1. Preheat oven to 400°F. 2. In a medium bowl, combine the fish cubes with 1 tablespoon oil, the chili powder, cumin, garlic powder, smoked paprika, cayenne and a generous pinch of salt and pepper. 3. Spread the fish cubes on a baking sheet and bake in the preheated oven for 10-15 minutes, until just cooked through. 4. Warm the tortillas in a skillet over medium heat until lightly charred on both sides. 5. In a medium bowl, combine the cabbage and avocado with the remaining 1 tablespoon oil, lime juice, a pinch of salt and pepper. 6. To assemble, place a spoonful of the fish in the center of each tortilla, followed by a heaping spoonful of the cabbage-avocado mixture and a sprinkle of cilantro. 7. Serve the tacos warm with extra lime wedges for squeezing.