Naturally blue foods are hard to come by, but we achieved a beautiful indigo by mixing spirulina (a healthy algae, similar to seaweed) into the rice and crema, which pops against the darker tone of blue corn tortillas in this gluten-free recipe.
Ingredients
FOR THE FISH
- 1½ pounds flaky white fish, like tilapia, mahi-mahi or paiche (skinned, boned and cleaned)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- Avocado oil or other neutral cooking oil
- Zest of 1 lime
FOR THE BLUE RICE
- 2 cups cooked white rice
- ½ gram E3 Live Blue Majik blue spirulina powder
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Neutral oil, like avocado oil
- ⅛ teaspoon salt
- Pinch of black pepper
FOR THE BLUE CREMA
- ¾ cup Mexican crema, sour cream or Greek yogurt
- ½ cup mayonnaise
- ½ gram E3 Live Blue Majik blue spirulina powder
- 1 large clove garlic, grated on a microplane or minced
- 2 tablespoons fresh lime juice
- ⅛ teaspoon salt
FOR THE TACOS
- ½–1 cup shredded cabbage, optional
- 8 (6-inch) blue corn tortillas
- Lime wedges (optional)
- Blue corn tortilla chips, crushed
