taco – Holly's Gluten Free Home

A dinner party…it’s great when I can make something gluten free. It’s so hard to cook a meal without being able to “taste test”…. Always wondering if the seasoning is right & making any child that wanders through the kitchen an “official taster”. So tonight, I decided to make a 100% gluten free meal…the menu: (ta dah!)

White Wine Sangria ( this just screams summer vacation..,even if it’s still snowing where you are)

Chips, Salsa & Guacamole

Fish Tacos on the Grill with Slaw (tonight’s recipe!)

Rice & Beans

Flourless Dark Chocolate Cake with Vanilla Ice Cream & Raspberries

Yeah…..it WAS as good as it sounds and the fish tacos turned out awesome! using gluten free flour and bread crumbs!

Here’s the recipe: (serves 5)

Fish

11/2 lb fish (I used grouper), cut into chunks1-2″

2 eggs, whisked with a splash on milk and dash of salt

1 1/2 c gluten free bread crumbs, mixed with 1T old Bay seasoning, dash salt, pepper and 1T olive oil, mixed well

1c Pamela’s gluten free flour

Place a sheet of tin foil on a cookie sheet and brush well with olive oil

Place fish pieces in Tupperware with 2 paper towels, shake well, dispose of towel (in airtight trash….stinky!) Shake on 1 c flour, close lid & shake it … Turn on the music because there is more shaking in a minute.

Dip floured pieces of fish in egg wash, the bread crumb mix and then place on tin foil. Slide tin foil onto grill and cook 3 mins per side. Remove with tongs and place in serving dish.

shake, dip and roll baby

on the grill!

Slaw

1/2 head green and red cabbage, sliced very thinly

Place in large Tupperware. Add 1T red onion

In bowl mix 1/2 c milk, 1/4 c mayonnaise, 1/2 jalapeño, 2T sugar, salt & pepper, 1 t lemon juice and 1T vinegar, 2t red pepper flakes. Whisk well, then pour over cabbage and shake it like crazy! Keep going! Refrigerate and then shake in 1/4 c cilantro when you’re ready to serve it!

Warm tortillas, fill tortillas with fish & slaw and top with a little fresh lime juice!

Stay tuned! The cake recipe tomorrow!

My kids are out of town, I was on call for a sleepless, Miami weekend, and now….? I’m hanging out in my favorite place…my back patio. I still can’t face the pool…. It’s more an aqua now than florid green…and the sun is setting so the color isn’t as clear to me, thankfully. I’m making progress, anyway. The frogs are starting to sing, the wind is blowing through the umbrella trees, and the peacock across the canal (who keeps running from my camera) is quieting down. Rice and beans are on the stove and I have a few minutes before I need to get back to the kitchen. What’s it like to live in paradise?…..well…..just that…paradise. You just have to remember to get out there and recognize it and take it in…..ah…….. The wine helps (this glass is Josh. www.joshcellars.com)

Tonight I’m making shrimp tacos and black beans as the veggie alternative. My son is very allergic to shellfish, so this week may well have a couple of shrimp dishes, as my boyfriend loves shrimp. The thought of stabbing my son with the epi-pen is just not appealing….and moderately alarming….imagine. Or don’t… I need to go back outside and regain my Zen.

Rice is rice… You got this, right?

Black beans: see prior recipe, but for the adult version add 1/2 chopped jalapeño and 1t red pepper flakes

Shrimp

Heat 1t butter,

1 t chopped garlic,

2T cilantro, finely chopped

2T chipotle sauce, ( SanMarcos is what I’m using)

Cook on med-high 3 mins without stirring to allow a little browning, turn and cook 3 mins

Serve on warm tortillas, with rice, beans, cheese & more salsa

Enjoy!