Blue Corn Fish Tacos with Spirulina Blue Rice & Crema

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.

Blue Corn Fish Tacos with Spirulina Blue Rice & Crema

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Servings

4 people (makes 8 tacos)

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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

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

Servings 4 people (makes 8 tacos) Print Recipe

Instructions

1. Make the fish: Preheat oven to 375°. Season fish on both sides with salt, black pepper and cumin. Drizzle with neutral oil, and bake until cooked through (opaque and flaky) or until internal temperature reaches 145˚. Remove from oven, and sprinkle lime zest evenly on top. Break up fish into large chunks for tacos, and set aside for assembly.
2. Prepare the blue rice: Mix cooked rice with blue spirulina, cilantro, lime juice, a drizzle of neutral oil, and salt and pepper. Toss until evenly mixed, taste for seasoning and set aside for taco assembly.
3. Make the blue crema: Mix all crema ingredients in a small bowl, and chill in refrigerator for taco assembly.
4. To assemble tacos, place a small scoop of blue rice on each blue corn tortilla. Top with a little shredded cabbage, some fish pieces, a dollop of blue crema and a sprinkle of crushed blue corn tortilla chips.