So I made the trip to the winter farmers' market that weekend and picked up two large fillets of pollock. I was told by a couple of people that Cilantro Mexican Grill uses pollock in their tacos and how wonderful they are. Well, I haven't eaten at Cilantro but it sounded good to me!
On my way out, these pea greens caught my eye. I thought they'd taste great in the fish tacos and grabbed two bags.
Here's the spread:
To make the tacos, I roasted the pollock with simple seasonings and high heat sunflower seed oil on a baking sheet in the oven at 400 degrees for about 10 minutes. (Timing depends on the thickness of the fish. I took out the thinner pieces and finished cooking the thicker pieces a few more minutes).
Seasonings were a "spicy seasoning" (a salt-free mix I found at Whole Foods) and a little fresh ground pepper. By roasting, the fish was flavorful, gluten-free, and lower in calories and fat than fried batter.
While the fish roasted, my hands were free to prepare the taco fixings:
~ Homemade lactose-free Baja sauce (sort of)
1/4 cup lactose-free sour cream, 1/4 cup mayonnaise*, 1 tablespoon chopped cilantro, juice from half a lime, a little "spicy seasoning" to taste. After mixing it all together and putting it in a small serving bowl, I sprinkled some smoked paprika on top.
~ Sliced fennel for some crunch and nice flavor
~ Shaved curly carrots because there were plenty available at the farmers' market
~ Pea greens, another great farmers' market find
~ Minced shallots
~ Fresh lime
I used organic whole-wheat tortillas instead of corn tortillas simply because I like the flavor better. To make this dish entirely gluten-free, use gluten-free tortillas/tacos.
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*For the mayonnaise I used Just Mayo. It's non-GMO certified, vegan, and is awesome.
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Photos of the Port of Galilee in Rhode Island I took this past summer, 2013:
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| Fishing trawler heading out to sea from the Port of Galilee |
No compensation was received. These are products I love and want to share.
