Taste of Life: Gluten-Free Fish Tacos

Serves 4

Ingredients

Salad
head red cabbage, cut thinly on the bias
1 small red onion, thinly sliced
1 small jar pickled okra, cut into rounds
bunch cilantro leaves, washed, picked and roughly chopped
1 fresh lime, juiced
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
teaspoon freshly ground black pepper

Fish
3-4 fish fillets, catfish, flounder or other firm white fish
1 teaspoon kosher salt
teaspoon freshly ground black pepper
cup cornmeal
2 tablespoons vegetable oil or light olive oil
1 cup milk
1 fresh lime, cut into 8 wedges for garnish
1 pack small corn tortillas

PREPARATION

Salad
1. Combine all ingredients in a large mixing bowl, and adjust the seasoning as needed with salt and pepper.
2. Set the salad aside to marinate and cook the fish.

Fish
1. Cut the fish into strips, approximately 1x2 inches.
2. Combine the cornmeal and the salt and pepper in a bowl.
3. Pour the milk in a bowl, and dip the fish strips into the milk then roll it in the seasoned cornmeal.
4. Place the breaded fish on a plate or cookie sheet; do not stack or shingle the fish, or it will get soggy.
5. In a medium saut pan, on medium high heat, add the 2 tablespoons of oil; you may need more depending on the size of the pan. Allow the oil to get hot, and add the breaded fish. Do not crowd the pan; if necessary, cook the fish in batches. Saut the fish for two minutes on each side.
6. Remove the fish from the pan, and allow it to drain on a plate covered with paper towels.