As I dive deeper and deeper into avoiding gluten and dairy, I can say finding comfort food is challenging. I was raised on casseroles that generally included a can of creamed soup. Did I mention my undying love of pasta as my favorite comfort food? I even slave over hand making pasta because I want to know every aspect of its existence. When I eat gluten occasionally, I will make my own pasta at home.
I’m learning about a new kind of comfort food, which has become cultural food. We are going to touch on mexican food for this post. There is a small mexican restaurant down the street from us, and I never ate there much. Once I realized they had corn tortillas and I could ask for guacamole instead of cheese, I was hooked. This restaurant did not server the overly melted cheese type of Mexican food I was used to eating. Instead, they use simple ingredients that were well seasoned and simply prepared. A shout out to Choza for making amazing food!
Let’s talk fish tacos. One of the reasons this recipe has quickly become a new favorite is because it can be completed in 30 minutes. It’s almost as fast as breakfast for dinner, but I don’t know if we can go there and knock breakfast for dinner off its pedestal of quick dinners.
We make our tacos with two kinds of seafood, shrimp and a simple white fish like tilapia, snapper, cod, mahi mahi, or catfish. I do like the really thin fillets, they cook in a flash. And of course shrimp cooks in a matter of minutes.
Gather theses ingredients
- green or red cabbage (or both)
- salsa (sometimes we make our own, other times we buy)
- corn tortillas
- fish, shrimp or both
- onions (cooked or raw)
- limes or lime juice
We pan fry our fish or shrimp because it is fast. Make sure you add a little seasoning to your fish and shrimp to spice it up.