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Gluten Free Fish Tacos

Posted in: Dinner, Lunch, Gluten Free, Low Fat, Seafood,

Description

While the scope of Nick’s career has afforded him great range in the kitchen and considerable business expertise, it is ownership that has brought him the deep satisfaction that attracted him to the kitchen almost 20 years ago.  "Being back in the kitchen keeps me connected to the ingredients that I love allowing me to create excitement with each plate."  Nick’s passion for healthy food is evident as he creates this Mahi Mahi Tacos recipe with Four Town Farm Corn & Peppadew Relish and Honey-Chipotle Vinaigrette & Baby Cilantro.  Nick takes this native fish of Rhode Island and combines it with a wonderful combination of citrus, sweet, spice and zip to create a gluten-free, delicious low fat fish taco.


Ingredients

Gluten Free Fish Tacos

Tacos:

4                    Corn taco Shells

1                    Mahi Mahi

1                    Lime

                       Pinch salt

2 ounces     Olive oil

 

Relish:

2                       Ears of corn, steamed and removed from cob

6 ounces           Peppadew peppers, small diced

1                              Shallot, minced

1                              Roma tomato concasse, small diced

6                              Mint leaves, chiffonade

6                              Cilantro leaves, chiffonade

1 Tablespoon    Cider Vinegar

1 Tablespoon      Olive oil

 Lime juice

Pinch salt

 

Honey Chipotle Dressing:

2 ounces              Chipotle Adabo sauce

1 ounce                Honey

1 ounce                Water

½ ounce               Rice vinegar

Instructions

Fish:  Preheat oven to 450 degrees. Season fish with olive oil, lime and salt.  Bake for 10 minutes until cooked through.

Shells:  In a non-stick pan over medium heat, cook the shells until they steam and soften, about 1 minute on each side.

 

Honey Chipotle Dressing:  Combine all ingredients and blend until fully incorporated.

 

Relish:  In a sauté pan over medium-high heat, add oil and sauté shallots, peppadews, corn and tomatoes.  Cook, stirring often to not brown.  Once cooked but still al dente, add vinegar and lime juice.  Reduce liquid and remove from heat.  Season with salt and pepper and fold in mint and cilantro.

 

Build tacos starting with shells, add fish, top with corn relish and honey-chipotle dressing.

About The Cook

Nick RabarWith an accomplished 20 year culinary career under his belt, Nick Rabar dove onto the television scene and never looked back. Emmy nominated for his hit show Nick Rabar: Chef 2 Go and Author of the ac

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