Healthy Fish Tacos from Yam Tortillas (Gluten-Free!)

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Love fish tacos but can’t find gluten-free tortillas? Gwyneth Paltrow teaches you in her new book ‘Eat Reset Heal’ that you can also make tortillas from yams. A super nice trick.


For 2 people:

For the filling:

  • 225 grams halibut fillet, skin and bones removed
  • 2 tablespoons olive oil
  • 2 tablespoons freshly chopped coriander
  • Juice of ½ lime
  • 1/8 teaspoon ground cumin
  • sea ​​salt flakes

For the aquafaba mayo:

  • 120 ml aquafaba (the liquid from a can of organic chickpeas)
  • 1 teaspoon fresh lemon juice
  • 3/4 teaspoon kosher salt or sea salt flakes
  • Approx. 360 ml neutral oil (such as sunflower or grapeseed oil)

For the aquafaba cream:

  • 120 ml Aquafaba mayo (see above)
  • 1/4 teaspoon ground cumin
  • juice of 1/2 lime
  • Kosher salt or sea salt flakes

For the tacos:

  • 1 small yam (about 12 cm in diameter), peeled
  • 40 grams of shaved cabbage
  • Juice of ½ lime
  • Kosher salt or sea salt flakes
  • Rings of red onion
  • ½ avocado, thinly sliced
  • A few drops of Aquafaba cream (see book)
  • Fresh coriander leaves
  • Lime wedges, to serve

Yams (a root vegetable) can often be found at Asian supermarkets.

Gwyneth: “These grain-free, gluten-free, etc.-free tacos are absolutely amazing. I first learned of using yam as a tortilla substitute from a friend of a friend when she returned from a trip to Tulum, Mexico. Since then, my clean taco life has looked infinitely brighter.”

Yam tortillas tacos

Making Aquafaba Cream

Make aquafaba mayo first. Whisk together the aquafaba, lemon juice and salt in a small bowl. Pour in the oil in a very thin but steady stream while continuing to beat with an immersion blender on medium speed. The aquafaba should begin to set and expand, but this may take a few minutes; the mayo will then be smooth and thick.

Place the mayo in an airtight container and store in the refrigerator for up to a week.

For the aquafaba cream: place all ingredients (see ingredients list) in a small bowl and mix gently. Transfer the mixture to a clean jar, seal and refrigerate for up to a week.

Making Healthy Fish Tacos

For the filling, cut the halibut into 4 equal strips. Place them in a bowl and toss with the olive oil, coriander, lime juice, cumin and a generous pinch of sea salt flakes. Cover and let marinate for a few minutes.

For the tacos, take a large mandolin and use it to scrape 4 tortilla slices of about 3 mm thick from the yam. (If you don’t have a mandolin that big, you can also do that very carefully with a sharp knife.)

In a small bowl, toss the cabbage with the lime juice and a pinch of salt and set aside.

Heat a small non-stick frying pan over medium heat. Add the halibut strips and cook for about 2 minutes per side, or until just cooked through.

Place a strip of fish on each yam tortilla and top with the shaved cabbage, red onion and avocado. Drizzle with aquafaba cream and finish with cilantro.

Serve immediately and add lemon wedges to squeeze over.

Source: Culy by
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