You searched for tacos | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:53:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg You searched for tacos | GFF Magazine https://gffmag.com 32 32 Gluten-Free Grilled Short Rib Tacos Recipe https://gffmag.com/grilled-short-rib-tacos-gluten-free-recipe/ https://gffmag.com/grilled-short-rib-tacos-gluten-free-recipe/#respond Sat, 23 Mar 2019 20:44:01 +0000 https://gffmag.com/?p=219303 Read More]]> These tacos are seriously tasty, but you should make the short ribs even if you don’t swaddle them with tortillas and fixin’s. Effortless to make and irresistible, these gluten free short rib tacos are destined to become a new staple at your table.

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Grilled Short Rib Tacos Gluten-Free Recipe

MAKES 8 TACOS
Author Olivia Mack McCool

Ingredients

  • 3/4 cup white wine vinegar or apple cider vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon kosher salt, divided
  • 3 peppercorns (optional)
  • 1/2 teaspoon cumin seeds (optional)
  • 1 small red onion, thinly sliced
  • 3 cups boiling water, plus more if needed
  • 1 pound boneless short ribs, sliced 1/8-inch thick
  • 1 tablespoon grapeseed oil
  • 1/4 teaspoon garlic powder
  • Freshly ground pepper
  • 8 gluten-free corn tortillas
  • 1 avocado, sliced
  • Jalapeño Hot Sauce (below), for garnish
  • Cilantro leaves, for garnish
  • Sliced radishes, for garnish
  • Lime wedges, for garnish

Instructions

  • Combine the vinegar, sugar, 1/2 teaspoon of the salt, peppercorns, and cumin seeds in a lidded jar or plastic container large enough to hold the sliced onion. Shake until the salt and sugar are dissolved.
  • Place the onion in a fine-mesh sieve and pour the boiling water over it into the sink. Add the onion to the jar with the vinegar, then stir or shake to combine. If the liquid doesn’t cover the onion, top with more hot water. Let sit for at least 30 minutes, then use or store up to 1 week in the refrigerator.
  • Preheat a grill to high or a stovetop grill pan over high heat. In a bowl, toss the short ribs with the oil and garlic powder and season liberally with the remaining 1/2 teaspoon salt and a few grinds of pepper. Grill each slice for 2 to 3 minutes on each side, transfer to a cutting board, and let rest for 5 minutes. Cut into bite-size pieces.
  • Warm the tortillas on the hot grill or in a skillet for 30 seconds on each side. Cover the tortillas with a clean, slightly dampened dish cloth to keep them warm.
  • Assemble the tacos: top each tortilla with some short rib pieces, sliced avocado, pickled onion, hot sauce, cilantro, and sliced radish. Serve with lime wedges.
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Jalapeño Hot Sauce

MAKES 1 CUP Despite its dairy-free status, this is a surprisingly creamy sauce that keeps well airtight in the fridge for up to 1 week and tastes awesome with eggs or anything else that could use a splash of slightly garlicky heat. For a less spicy sauce, remove some of the seeds from the jalapeños after boiling them.

Ingredients

  • 6 jalapeño chiles, stemmed
  • 2 small cloves garlic
  • 1/2 cup grapeseed oil or olive oil, or a mixture
  • 1 teaspoon kosher salt

Instructions

  • Bring a small saucepan of water to a boil. Add the jalapeños and boil until the peppers just start to soften, about 5 minutes. Drain.
  • In a blender, combine the jalapeños, garlic, oil, and salt. Blend on high until completely smooth. Don’t worry if the sauce is too spicy; it mellows as it cools. Let cool completely before using.

Photography Christine Han

]]> https://gffmag.com/grilled-short-rib-tacos-gluten-free-recipe/feed/ 0 Gluten-Free Chicken Tacos Recipe https://gffmag.com/ground-chicken-tacos-gluten-free-recipe/ https://gffmag.com/ground-chicken-tacos-gluten-free-recipe/#respond Mon, 11 Mar 2019 16:31:07 +0000 https://gffmag.com/?p=217801 Read More]]> You can add any fillings you wish to these gluten free chicken tacos favored by our junior editor Viva. Think seasoned rice, shredded lettuce, pico de gallo, guacamole, sour cream, hot sauce, and chopped cilantro.

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Gluten-Free Chicken Tacos Recipe

Servings 2

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2- pound ground chicken
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 2 cups loosely packed shredded Monterey jack cheese
  • 1 (15-ounce) can refried beans, heated
  • 1 avocado, chopped
  • 6 gluten-free hard taco shells

Instructions

  • In a sauté pan over medium heat, warm the vegetable oil until hot but not smoking. Add the chicken, cumin, oregano, onion powder, and salt and cook, stirring and breaking up the chicken, until cooked through, about 6 minutes.
  • Place the chicken mixture, cheese, refried beans, and avocado in individual bowls with serving spoons. Serve with the taco shells to build your own tacos.

Photography Erin Ng

]]> https://gffmag.com/ground-chicken-tacos-gluten-free-recipe/feed/ 0 Gluten-Free Grilled Corn and Portobello Tacos with Avocado “Cream” Recipe https://gffmag.com/gluten-free-grilled-corn-and-portobello-tacos-with-avocado-cream-recipe/ https://gffmag.com/gluten-free-grilled-corn-and-portobello-tacos-with-avocado-cream-recipe/#respond Wed, 30 May 2018 22:00:32 +0000 https://gffmag.com/?p=211874 Read More]]>
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With no gluten, meat, dairy, soy, or nuts, this lively dish by one of our favorite food bloggers, Beth Manos Brickey of Tasty Yummies, is free of everything—except flavor. The mushrooms and corn are grilled, but they can easily be prepared in the kitchen: Cut the marinade-coated portobellos into 1⁄4-inch-thick strips and cook them in a large pan over medium-high heat until tender, 8 to 10 minutes; cook foil-wrapped ears of corn on a baking sheet in a preheated 450ºF oven for 20 to 25 minutes.
Servings 4 people

Ingredients

  • 1⁄2 cup olive oil or melted butter
  • 2 teaspoons ground cumin
  • 1 teaspoon gluten-free chili powder
  • Zest and juice of 1 lime
  • 2 cloves garlic finely minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 ears corn husked
  • 4 portobello mushrooms stemmed
  • 8 gluten-free corn tortillas warmed
  • Shredded red cabbage or lettuce for garnish
  • Chopped fresh cilantro leaves for garnish
  • Thinly sliced green onions for garnish 3⁄4 cup Avocado "Cream" (below) for garnish

Instructions

  • Preheat a gas or charcoal grill for medium-high heat, about 450ºF.
  • Whisk together oil, cumin, chili powder, lime zest and juice, garlic, salt, and a pinch of pepper. Mix until well combined.
  • Cut 2 squares of aluminum foil large enough to fully wrap an ear of corn. Place 1 ear of corn on each square. Drizzle a small amount of the marinade over each ear, rub to evenly coat, and wrap tightly in the foil. Coat the mushrooms with the remaining marinade.
  • Grill the foil-wrapped corn for 20 minutes, turning every 5 minutes. While the corn is cooking, grill the mushrooms for 5 minutes on each side. Transfer the corn and the mushrooms to a cutting board to cool. When cool enough to handle, cut the kernels from the cobs and slice the mushrooms into 1⁄4-inch-thick strips.
  • Top the warm corn tortillas with the mushroom strips, corn kernels, cabbage, cilantro, green onions, and avocado cream and serve.

Photo: Maren Caruso

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For the Avocado "Cream"

Ingredients

  • 1 avocado pitted and peeled
  • Juice of 1 lime
  • 2 cloves garlic chopped
  • 1⁄4 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1⁄4 teaspoon kosher salt

Instructions

  • Combine all of the ingredients in a blender. Add 2 tablespoons of water and blend until smooth, adding more water if the cream needs thinning.

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