Fish Tacos with Avocado Tartar Sauce
Quick Refried Black Beans
Wine Recommendation
Kim Crawford Sauvignon Blanc
Ingredients
- 2 lb tilapia fillets
- 2 Tbsp gluten-free Creole seasoning
- 3 Tbsp butter
- ½ cup mayonnaise
- 1 avocado, cubed
- 2 Tbsp dill pickle relish
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- 18 gluten-free corn tortillas
- 1 (10-oz) pkg angel hair coleslaw
- ½ red onion, thinly sliced
Instructions
- Sprinkle fish with Creole seasoning. Melt butter in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes per side or until fish flakes with a fork. Remove from skillet, and flake into large pieces.
- Meanwhile, stir together mayonnaise, avocado, relish, cilantro, and lime juice; mash with a fork to desired consistency.
- Heat tortillas according to package directions.
- Serve fish in warm tortillas with coleslaw, onion, and Avocado Tartar Sauce.
Side Dish Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- ¼ cup gluten-free chicken broth
- ¼ tsp ground cumin
Side Dish Instructions
- Combine all ingredients in a large skillet. Cook over medium heat, stirring and mashing with a spoon, until thoroughly heated.
Gluten Free Meal Plan
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