Shrimp Tacos with Avocado Cilantro Lime Mayo (Paleo, Gluten Free)

Having been gluten free for about two years now, tacos had become a thing of the past for me. I was rolling around and learning to live life without them. Until I discovered cassava flour that is! Yes, Yes cassava flour that is made from yucca (also called as tapioca or cassava).  Now this is very different from tapioca flour, the reason being tapioca flour is only tapioca starch and does not have the fiber part of the vegetable. So tapioca flour is basically tapioca starch and it can replace corn starch in recipes. However, I repeat tapioca flour is NOT similar to cassava flour and you cannot replace cassava flour with tapioca flour in this cassava tortilla recipe!

Going back to my discovery of cassava flour – oh what can I say? Just that it has brought rotis, tacos and along with that the excitement of eating Indian and Mexican food back into my life! OK so I make cassava rotis/parathas/tortillas with it. That’s a recipe I have posted before when I posted the Vegan/Paleo Vegetable Korma curry. But that’s one recipe with multiple uses! So I had been eating cassava rotis / parathas with different sables and chicken curry ūüôā Yum! I couldn’t come out of that euphoric state for a while. And once I finally did come out, I had to make tacos next! So currently I am going crazy making all kinds of tacos – Last week I made a chicken taco with left over baked tandoori style chicken and it was so so delicious!

And then this week, one of the days for lunch, I was wondering about what I could eat when again the memory of those chicken tacos came to mind. I also had some of the avocado cilantro lime mayo left over. Darn I thought ! I don’t have any more left over chicken pieces though and baking chicken now didn’t seem feasible. So then my taco loving brain came up with the next best option (actually turned out to be the really best option!) – how about making shrimp tacos since I could pan fry shrimp fast enough!

Well, once that thought entered my head, I just had to start working on it. I was initially just thinking of doing ¬†quick pan fry of the shrimp with red chili powder and turmeric. But as I kept the shrimp to thaw another thought entered my head – how about making it caribbean style with cilantro, garlic, lime marinade? Ooh…ok an extra 5 mins to make this sauce ? sure why not?¬†Remember the caribbean style grilled shrimp that I posted earlier this summer? That is such an easy recipe and comes out fabulous every single time with the shrimp bursting with so much flavor!

Well, I am so glad I decided to take the extra effort on the marinade …coz these grilled shrimp tacos were the BOMB! I mean it! OMG, they were so good that I almost felt guilty devouring them myself alone at lunch when the rest of my family were not home ūüôā However I promised my family that I will make these again soon ūüôā ūüôā

Btw, I have a video showing how to make cassava tortillas. Check it out!


Shrimp Tacos with avocado cilantro lime sauce (Paleo, Gluten Free)
Author: 
Recipe type: Main Course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Tantalizing Gluten free and Paleo tacos with caribbean style grilled shrimp and served with an avocado cilantro lime mayo
Ingredients
For cassava tortillas:
  • ½ cup cassava flour
  • 1 tbsp olive oil or avocado oil
  • pinch sea salt
  • ½ cup hot water (water that has been boiling and just removed from heat)
  • 2 tsp olive oil
For the avocado cilantro mayo:
  • 1 ripe avocado
  • 2 cloves garlic
  • 1 green serrano chill
  • ½ cup cilantro leaves
  • 2 tbsp lemon/lime juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp sea salt
For the caribbean style shrimp:
  • About 20-24 large size shrimp, de-shelled and deveined
  • ½ cup fresh cilantro leaves
  • 1-2 green serrano chilies
  • 1 inch piece of fresh ginger
  • 1 clove of garlic
  • 1 tbsp lime/lemon juice
  • 1 tbsp coconut aminos (or gluten free soy or tamari sauce)
  • pinch sea salt
  • 2 -3 tbsp coconut oil for pan frying the shrimp
For assembling the tacos:
  • shredded lettuce
  • thinly sliced onions
  • avocado slices
  • lemon slices
  • cilantro leaves
Instructions
For making cassava tortilla:
  1. In a large mixing bowl, add the cassava flour. Add the salt and the oil. Then add slowly the hot water in 2-3 portions and continue stirring with a spoon. When all the water is added, add 1-2 more tsp of oil and then knead with your hands to form a smooth dough.
  2. Roll dough into tortillas and cook on a frying pan cooking about 2 mins on each side. You should get about 8 tortillas. Keep the tortillas aside (Leave them uncovered so they don't get soggy)
For the avocado cilantro mayo:
  1. Add all the ingredients listed under Avocado cilantro mayo in a food processor/ blender and blend until creamy and smooth. Transfer to a bowl/container. keep aside.
For the shrimp:
  1. Mix all the marinade ingredients together and blend in a food processor. Add this marinade to the cleaned shrimp. Marinate for 5-15 mins.
  2. Heat a frying pan adding the coconut oil. When hot, lower heat to medium and add the shrimp (you may need to do in batches depending upon the size of your pan). Cook for 2 mins on one side. Then flip each shrimp to the other side and cover and cook for 1 more min. Transfer the shrimp to a dish/bowl and keep covered till assembling of tacos.
For making tacos:
  1. Make tacos by placing 3-4 shrimp on a tortilla, adding the shredded lettuce, onions and the avocado cilantro mayo. Garnish with avocado slices, lemon slices and cilantro!
Notes
For A strict AIP version, eliminate green chillies entirely from this recipe.

 

Squid Stir fry with coconut (Koonthal thoran)

As I have mentioned many times before, we are all seafood lovers in our family. ¬†My son when he was younger, he loved to stick his nose inside the fresh seafood counter over at the Asian supermarket. He loves the smell of seafood so much ūüôā We usually get different varieties of fish and also¬†shrimp. ¬†Crabs and lobsters are much¬†rarer since they require some amount of work. ¬†One thing we have been getting more of lately is squid. We love it fried – Fried calamari. And you may recall a few months ago I made a grain free, paleo version of fried calamari with shredded coconut which was awesome. ¬†I have also made a gluten free chick pea batter version of fried calamari before. And then I make a spicy saut√©¬†Kerala style with red chillies and coconut chips.

  Today I am posting yet another way to make squid Рyes you can use squid and calamari interchangeably they mean one and the same thing! Calamari is the Italian name for squid. This recipe uses grated coconut and yet it has a fairly moderate amount of heat using red chillies and black pepper.  There is slight tanginess to this dish which is brought on by the addition of Kodampuli (Kokum) which is a special kind of sour dried fruit. If you cannot get your hands on this ingredient, substitute some lime/lemon juice in its place.

Btw, I feel so lucky that I do not need to clean the squid since it comes already cleaned here where I purchase it from. If your squid does not come like that, you can look up videos on youtube where they show you how to clean it. Do try this recipe and let me know how you like it!

Print
Squid Stir fry with coconut (Koonthal thoran)
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Tasty Squid/Calamari spicy stir fried with aromatic spices and fresh grated coconut.

Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4
Author: Indu
Ingredients
  • 1 pound (lb) squid, cleaned
  • 1 tbsp coconut oil
  • 1 cup sliced onions
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2 no. green chillies slit length-wise
  • 4-5 no. fresh curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder (cayenne pepper) or as needed
  • 1 tsp coriander powder
  • 2 tsp fennel powder freshly roasted
  • 1/2 tsp salt or as needed
  • 1 cup grated coconut fresh or frozen(thawed)
  • 1 no. kodampuli (kokum) soaked in 1/4 cup warm water for 10 mins
  • 1 tsp black pepper powder freshly powdered
  • 1 tbsp coconut oil optional
Instructions
  1. Cut the squid into 1/2 inch thin rounds. Remove as much water as possible from them using paper towels.

  2. Heat the coconut oil in  a medium size kadai (wok style pan) and add the sliced onions. Stir for 1 minute.

  3. Add the chopped garlic, ginger, green chillies and curry leaves and stir for 2 mins.

  4. Now add all the spice powders and salt. Add the squid pieces and stir to coat the squid with all the onion and spice mixture. Cover with a lid and let cook for about 5 mins on medium heat. 

  5. Open lid and add the grated coconut and the kodampuli(kokum) and its water. Also add the black pepper powder and stir well. Cover and cook for another 5 mins on low heat.

  6. Now open lid and cook uncovered stirring occasionally for another 5 mins or so until very little water is left. Turn heat off. Drizzle fresh coconut oil on top before serving.

Recipe Notes

If you don't have Kodampuli(kokum), you can use a dash of lemon juice instead for tanginess.

Other Squid recipes:

Gluten free Chick pea batter Fried Calamari

Coconut Calamari (Paleo version)

Spicy Sautéed Squid Kerala Style

Pan fried Salmon with a Coconut Dill Chutney

Dill is one herb (the only one perhaps) that I took a long time to appreciate. May be because it was not available in western India¬†where I grew up. And Dill being so different from some of the other herbs that I was used to like cilantro and mint, it took a while before I started appreciating its fragrance and flavor. One of my close friends is originally from Iran and she makes a delicious Lima beans Pilaf where Dill flavor is predominant. That was my first exposure to Dill and that first time I wasn’t crazy about it. ¬†But over the years I slowly started¬†to like its strong¬†flavor and smell.

I started first appreciating it in pickled cucumbers. I absolutely relish pickles. And now I have grown to¬†be quite fond of it ūüôā I still won’t use it that liberally since it can be too overpowering if you overdo it but every now and then I like to get a fresh bunch and use it sparingly in salads and baked potatoes etc. A few weeks ago I found a large bunch in our local farmer’s market and was tempted to pick it up. At that time I didn’t know what I would make with it but it somehow had such a fresh and refreshing smell that I had to bring it to my kitchen!

And then the next day as¬†I got the Salmon out of the freezer, the idea of making a sauce popped in my head. And knowing me you won’t be surprised that I decided to make a coconut based sauce, kind of like a chutney using coconut, lemon juice and dill. So glad I did! I was thinking of baking the salmon but last minute decided to just do a quick pan fry. The dish¬†was just perfect – the crispy salmon and¬†the creamy coconut dill flavored chutney¬†was like a marriage made in heaven! Mmm…Mmm¬†good!

Pan fried Salmon with a Coconut Dill Chutney
Author: 
Recipe type: Main course, seafood
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pan fried Salmon, crispy on the outside and soft on the inside, served with a delicious creamy coconut and dill chutney
Ingredients
  • 2 salmon filets (about 6-8 oz each)
  • About 2 tbsp Coconut or Olive Oil for pan frying
Marinade for salmon:
  • ½ tsp sea salt
  • ½ tsp cayenne pepper pow (I used kashmiri chill powder which is mild)
  • ½ tsp turmeric powder
  • 1 tbsp olive oil
For the coconut dill chutney:
  • ½ cup grated coconut or coconut pieces(fresh or frozen)
  • ¼ cup fresh dill
  • 1 green chili (optional)
  • 1 tbsp lemon juice
  • ¼ tsp sea salt (or per taste)
  • ¼ cup hot water
Instructions
  1. Thaw the salmon and remove any scales from the skin side. Pat dry using paper towels.
  2. In a small mixing bowl, mix all the marinade ingredients.
  3. Apply marinade paste to the salmon filets and keep aside for 15-30 mins.
  4. In a food processor, blend all the chutney ingredients until creamy and fine.
  5. Heat a frying pan and add the oil. When the oil is hot, add the marinated salmon pieces. Cook for about 2 mins on medium high heat. Flip and cook on the other side for about 2 mins more. Transfer to a dish.
  6. Serve Salmon with coconut dill chutney on top!
Notes
For AIP version, skip cayenne pepper and green chili.

Dhaba Style Green Masala Fish Fry (Herbed Spicy Fish Fritters)

Being a Keralan at heart, I always loved eating fish and all seafood. So incredibly tasty! And also so light on the stomach. This is the best part now on my Paleo diet. I eat fish 80% of the time for my protein and hence I am constantly looking out for new recipes. Well I have quite a bit of a stash of Kerala fish recipes but still any new fish recipe I see, I must try it! The recipe I am sharing today was developed due to that. I watched some youtube videos of street food vendors making fish fry and I saw one recipe that sent me salivating at midnight!

Fish first marinated in a mint and cilantro¬†green masala and then deep fried by coating in a thick flour batter. All though mouthwatering, I needed to test grain free alternatives to flour. So the first time I tried by using tapioca starch. the coating was crispy however it didn’t hold well and came off easily. So this second time around, I decided to use cassava flour (which is also tapioca flour but it has all the fiber retained in it and hence its texture is different from tapioca starch which is more like corn starch). I added a bit of tapioca starch too to give some additional crispiness.

Pleased to present the recipe for Dhaba Style Masala Fish fry Рpaleo version! For non-paleo version, you can use all purpose flour, rice flour or chick pea flour for the batter

Dhaba Style Green Masala Fish Fry (Herbed Spicy Fish Fritters)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Crispy Spicy Fried Fish (Fish fritters) made by marinating fish first in a blend of herbs and spices and then frying it after coating with cassava flour batter
Ingredients
  • About 1 and ½ pounds fish (or fish filets) - Any fish is ok -I used cod fish
For the marinade masala:
  • 8-10 fresh mint leaves
  • ½ cup fresh cilantro leaves
  • 1 green chili
  • 2 cloves of garlic
  • ½ inch piece of fresh ginger
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp cumin powder
  • ¼ tsp black pepper powder
  • ½ tsp coriander powder
  • ¼ tsp kashmiri red chilli powder
For batter:
  • 2 tbsp cassava flour (I used Anthony's Goods)
  • 1 tsp Tapioca flour
  • ½ tsp Kashmiri chilli powder
  • pinch salt
  • 3-4 tbsp water
  • Coconut Oil for frying
Instructions
  1. Cut the fish into medium size pieces (about 1 inch by 2 inches). Dab dry and keep aside.
  2. Grind all ingredients listed under marinade to a paste. (It will be slightly coarse that's ok)
  3. In a bowl add the fish pieces and the marinade and using your hands coat fish pieces well with marinade. Keep aside at room temperature for unto 30 mins or in the fridge if longer than that (up to 3 hours)
  4. Fry fish just before serving. In a small bowl, mix all the batter ingredients and stir to get a thick batter.
  5. Heat a frying pan with the coconut oil (you can either deep fry or shallow fry - i prefer shallow frying as it takes less oil)
  6. Dip each fish piece in the batter coating it well on all sides and place in hot oil. Repeat with all the pieces. Fry the fish for about 2 -3 mins on each side until crispy on the outside flipping carefully to turn.
  7. Serve fried fish immediately!
Notes
For non-paleo version, you can use all purpose flour, rice flour or chick pea flour for the batter
Cut the fish pieces or the filets such that they are at least ½ inch thick.

Crispy Fish bites (Paleo, Gluten free)

¬†I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture. ¬†Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric. ¬†A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian¬†flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!

So glad I decided to experiment Рthese crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.

Crispy Fish bites (Paleo, Gluten free)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Fusion, IndoChinese
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish filets marinated with the flavors of ginger, garlic and cayenne pepper and coated with tapioca starch and fried to get crispy fish nuggets
Ingredients
  • 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
For marinade:
  • 2 tbsp tapioca flour
  • ½ tsp sea salt
  • 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
  • 2 tbsp water
  • 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
  • 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
  • About 3-4 tbsp coconut oil for shallow frying
Instructions
  1. In a large bowl, add the fish pieces and blot dry using paper towels.
  2. In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
  3. Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
  4. Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.
Notes
For AIP version, skip cayenne pepper