SOCAL FISH TACOS
I can’t believe these are FODMAP friendly. SO TASTY.
My brother caught fresh Sculpin (white, flaky fish off the coast of Southern California) for me to fry up this evening!
Be sure to use any white, flaky fish for these tacos, but if you do use Sculpin, be sure the poisonous spine has been properly removed!
Ingredients:
FISH
For 10 tacos, I used 8 fish
Meat of about 8 flaky white fish
Egg
Gluten-free flour
Gluten-free breadcrumbs
Canola oil for frying
TACOS:
Gluten-free corn tortillas (HINT: heat tortillas in a pan on medium heat before serving!)
Tomatoes (or salsa, if you can have onion and are not low FODMAP)
Cilantro
Avocado or guacamole (if you are not low FODMAP)
Spinach
Trader Joe’s Cruciferous Crunch (Brussels sprouts, cabbage, kale mix—YUM)
Brown rice
Beans (optional, if not low FODMAP)
Lemon slices
Mexican cheese blend
Salt and pepper
Fried Fish:
- Ensure fish is clean and cut. Coat with Gluten-free flour
- Coat with beaten egg
- Coat with Gluten-free breadcrumbs
- Prepare a pot ¼ full with canola oil for frying. Heat oil on high (you will want to open windows or do this outdoors if possible, the oil smells!) HINT: Know where the fire extinguisher is, just in case.
- Ensure oil is very hot before placing fish in. Cook each piece until brown on all sides. Be careful of splashing oil. Use wooden or metal utensils to move the fish in the oil.
- Once cooked, allow fish to cool off on a plate with a paper towel for excess oil to drain.
- Serve with the taco ingredients—YUM!
Cheers! Good food, good mood, good LIFE!
BONAPPETITLIFE
BONAPPETITLIFE 