How To Make Fish Tacos on Jicama “Tortillas” + 2 Dairy-Free Sauces By Gwyneth PaltrowRandall Smitham July 25, 2019 3 Comments
When she ain’t acting this is how she rolls. She is an amazing cook and she is cooking up, what do ya got, fish tacos today? Yes, very clean, allergen-free fish tacos, okay? She is also the CEO of Goop, it’s celebrating it’s 10th year. (applause) These are fish tacos, but they are not made with corn tortillas, what are the tacos? Interestingly enough, corn can be an allergen for some people. So if you’re on a program or your really trying to clean out– I was testing all these recipes and I was on a detox, super clean to really try and get motivated. Like what do I want to eat? Right, right, right. Cause sometimes constraints help you be really creative with recipes right? Exactly, necessity is the mother of invention. Well thank you, that was much better said, than I said it. But I was like, I will kill someone for a taco right now but I couldn’t have one. So one of my food editors actually came up with this brilliant idea of making a taco shell out of jicama. (applause) But there’s something about picking up a taco and eating it. Eating with your hands. Psychologically you’re like I’m not on a detox plan. I’m not detoxing, I’m rolling with taco night. (audience laughs) Can we plate some of this up. Yes of course.
It smells great. Okay, here’s a couple of plates. Wait, what’s going on down here? So, before we plate it up. Oh, I know what this is. So this is kind of a new thing. I don’t know if any of you have heard of Aquafaba. Fabanaise is a store brand of it, Sir Kensington makes it, I love it. So look at this beautiful mayonnaisey looking gorgeousness. That’s not mayonnaise. There’s no dairy in it. There’s no soy in it. It is water from a can of chickpeas. Yes! All you have to do is take your handy little hand blender and you emulsify it, slowly. You’re just streaming the oil and it turns in to that. You can also buy it in a jar. You were the first one to turn me on to vegan mayo years ago, Vegenaise. I love Vegenaise. Yup. You can flavor this in so many different ways. I love to put sea salt and OLD BAY Seasoning in it. I love OLD BAY. Um, I’m a big OLD BAY– Yeah, if you roll in the Northeast, you know about the OLD BAY. (audience laughter and applause) Before I put my fish in, I just squeeze some nice fresh lime on some beautiful purple cabbage, for some crunch and some acidity. You know a lot of the diets in here, not diets but cleanses, they have overlapping ingredients and cruciferous vegetables was in like five out of six of them, no? Yeah. We love some good veggies at GOOP. Okay this is ready. They are gorgeous. She has her toppings. I gotta put my onions. So he’s your foodie buddy. And he loves to cook, he loves to be in the kitchen. He’s just the sweetest. So he’ll try anything, he’ll cook anything? He’s a very open eater. Apple is less– Less of an open eater. She’s still writing her music, and you know– She’s a young singer/songwriter, shocking. She’s a young singer/songwriter. I’m just gonna put some cumin and lime in my Aquafaba. These tacos look gorgeous by the way. I think that’s what’s fun about this. It’s that mental fakeout that your eating something that’s not so great for you, that you associate with being a little bad for you. Tuesday taco night or whatever. Right. But really it’s delicious and lovely and light. Okay, I’m getting my tea and then I’m coming to sit with you. (audience applause) Another thing happened since I saw you last.