Alisa Fleming ~ Nothing says summer like fish tacos. Okay, maybe ice cream. But when dinner rolls around, this Mexican-inspired entrée makes me feel like I’m back in the Southwest sipping on margaritas as the sun sets on a beautiful ninety degree day.
Of course, the weather here has been overcast and cold (hello, it's July!), but I was inspired to grill up some sunshine when my friend Wendy invited me to join in on a Gluten-Free Summer Cooking Event with Lindsay Olives. I’ve been using olives for years to add flavor to formerly cheesy dishes, but had never thought to pair them with fish, or even to use them in tacos for that matter, until I discovered this recipe for Easy Grilled Fish Tacos.
The Lindsay Olives recipe calls for sour cream … an easy one to substitute when making a dish dairy-free … too easy perhaps. I ended up making two different alternatives for the sour cream. Both were scrumptious, but combining the two concepts together turned out to be my absolute favorite. It reminded me of the Creamy Enchilada recipe that I made for Go Dairy Free. So I have three, yes three, sour cream options for this recipe …
To note, these fish tacos are insanely quick and simple to make; they literally takes less than 20 minutes from start to finish! For a healthy twist, the fish fillets are actually steamed on the grill.
If you prefer a true grilled flavor, you can marinate the fish in the salsa, and then cook it, uncovered, on the grill for a few minutes per side or until cooked through. If you don’t have a grill, then you can bake the fish fillets! Simply place them skin side down in a greased baking dish, and set them in a 400ºF oven for about 15 minutes, or until the fish flakes easily with a fork.
Recipe adapted from the Lindsay Olives Recipe Website.
Heat oiled grill to medium-high heat. Spoon 1/4 cup of the salsa over fish fillets. In a medium bowl, combine coleslaw mix, remaining 3 tablespoons salsa, dairy-free sour cream, and cilantro, if using; mix well. Stir in olives; set aside.
Grill fish salsa sides up without turning on covered grill 6 to 8 minutes or until fish is opaque. Break fish into large chunks; place in tortillas and top with olive mixture.
Makes Tacos for 4
This recipe is based on the Sour Cashew Crème recipe in my book, Go Dairy Free: The Guide and Cookbook. I like to make this the night before or in the morning to give the flavors time to mingle and to allow the mixture to thicken up, but it can also be prepared on the fly.
Whiz the cashews into a powder in a spice grinder of food processor; this just takes about 30 seconds. In a blender or in that same food processor, blend the cashews, lemon juice, oil, 1 teaspoon of the water, apple cider vinegar, and salt. Place the cashew mixture in the refrigerator to chill while you prepare the fish. This can be made ahead of time if desired.
Makes 1/4 Cup
This is actually nothing like sour cream, but when combined with the salsa, it makes a truly delicious taco topping and is a great nut-free option.
Whisk all ingredients together with a fork. Use in recipe above
Makes 1/4 Cup
I combined Option #1 and Option#2! You technically get more than you need for this recipe, but I piled on this sauce on and loved it.
Makes 1/2 Cup
Article and Recipe by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.