Name: Fish Tacos with Broccoli Slaw and Lime Cream Sauce
Yield: Makes 4 Servings
Ingredients: Large avocado, 1, peeled and sliced; Olive oil, 2 tablespoons; Ancho chile powder, ¾ teaspoon; Gluten-free corn tortillas, 8–10 (5½–6 inches/14–15 cm in diameter), heated; Kosher salt and freshly ground black pepper; Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml); Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g); Serrano chile, 1, seeded and minced; Red onion, ¼ cup (1½ oz/45 g) minced; Ground cumin, ¼ teaspoon; Lime zest, 1½ teaspoon finely grated; Albacore tuna, 1 lb (500 g), cut into ¾-inch (2 cm) cubes; Prepared broccoli coleslaw, 4 cups (8 oz/250 g), about half of a 16 oz (500 g) bag; Fresh lime juice, 1 tablespoon plus 2½ teaspoons; Fresh cilantro, ¼ cup (⅓ oz/10 g) minced; Ground coriander, ¼ teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

This is my gluten-free take on fish tacos: Spice-coated tuna sautéed until crisp on the outside but slightly pink inside, and a slaw made with sweet shredded broccoli, all topped with a creamy sauce spiked with fresh lime.

Ingredients

Prepared broccoli coleslaw, 4 cups (8 oz/250 g), about half of a 16 oz (500 g) bag

Dinner
Pescatarian
Gluten-free
Spicy

Method

In a large bowl, combine the broccoli slaw, onion, cilantro, 1 tablespoon plus 1 teaspoon of the lime juice, and the minced serrano chile. Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish.
In a small bowl, mix together the mayonnaise, yogurt, lime zest, and the remaining 1½ teaspoons lime juice.

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