These gluten free, lactose free and cabbage free fish tacos are a hit with everyone, special diets or not. Look for corn tortillas at Mexican markets (or if you have a favourite Mexican restaurant you can ask if they will sell you a package).
Makes 6 servings
1. Combine shredded lettuce with carrot, green onions and cilantro in a large bowl. Make dressing by whisking garlic with vinegar, tamari or soy sauce, honey and sesame oil. Reserve. Toss dressing with lettuce just before serving.
2. Prepare guacamole by combining lime juice, salt, jalapeno and cilantro. Mash in avocado coarsely. Cover surface directly with plastic wrap.
3. Cut fish into 12 pieces the size of fish sticks. Season with salt and pepper. Have cornmeal in one shallow bowl and beat eggs in another shallow bowl. Dip fish into cornmeal, then into eggs and then back into cornmeal. Place on a rack set over a baking sheet. Refrigerate until ready to cook. Heat oil in a heavy skillet. Add fish and cook, in batches, about 2 minutes per side (if fish is about 1/2" thick) until just cooked through and browned. Drain on paper towels.
4. Warm tortillas by holding over a gas flame until lightly browned and softened or wrapping in aluminum foil and warming about 5 to 10 minutes in a 350F oven. To assemble, arrange tortillas in a single layer on a work surface, spread with guacamole, top with a fish fillet and a spoonful of slaw. Roll up to eat.