Grain-Free Fish Tacos

A recipe from our VegOut! Ambassador The Informal Grub

Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Grain-Free Fish Tacos
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!
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Spooky & Sweet Tortilla Cutouts

These tortilla cutouts are a distant relative of churros, but aren’t fried! Using heart healthy coconut oil and whole wheat tortillas, make this a fun and healthy activity to do with the entire family!

Spooky & Sweet Tortilla Cutouts
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by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Spooky & Sweet Tortilla Cutouts
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by Justin Kouri
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
8 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350F.
  2. Combine sugar and cinnamon in a small bowl. Mix and set aside.
  3. Melt coconut oil and vanilla in a small pot over low heat.
  4. Meanwhile, punch out tortillas with Halloween cookie cutters. Lay out on a parchment lined sheet tray fitted with a cooling rack. Brush tortillas with oil mixture, flip and brush opposite side. Bake for 8 minutes. Remove from oven and quickly sprinkle sugar mixture over tortilla, flip and sprinkle over other side. Cool completely.
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Tostada Salad with Salsa Verde

Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Tostada Salad with Salsa Verde
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Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
22 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400 degrees
  3. Cut tortillas into individual serving sizes with a 2" round cookie cutter
  4. Brush top and bottom tortillas with olive oil, season with salt & pepper
  5. Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
  6. Meanwhile, preheat grill to high.
  7. Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
  8. Transfer grilled vegetables to a food processor. Pulse until chunky.
  9. Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
  10. Place beans in a medium mixing bowl and smash with a fork.
  11. Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
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Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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