Happy football Saturday everyone! Thanks to a wonderful twitter give away hosted by Gluten Free Laura (follow her at: @gfreelaura) this recipe comes to you via a free sampling of Rudi’s Gluten free bakery’s GF tortillas!
Summer is quickly coming to a close, so things like flip flops, white dresses and fish tacos will all go dormant for a while ( at least here on the east coast).
With that said, let’s indulge in all three today, shall we? I’ll post my GF battered fish nugs later, but for now here’s how to make its partner-in-crime, broccoli slaw. Five ingredients and one step equal finger lickin good slaw!
Mix the following:
2-2 1/2 c broccoli slaw
1 heaping T sour cream
1 heaping T mayo
Juice from 1/2 lime
Salt and pepper ( to taste)
Review for Rudi’s Gluten Free Bakery tortillas: I had come to terms that burritos, soft tacos and quesadillas were a thing of my wheat-filled past. But alas, my wildest Mexican fiesta dreams have come true! For the above dish, I used the original tortillas. Since I had refrigerated them, I popped them into the preheated oven (just threw them right on the rack) for about two minutes on each side. They bubbled up a bit, but were chewy, a but crispy on the rack marks, but delicious none-the-less. They didn’t get tough or flaky, as typical brown rice soft tortillas usually do. I’m looking forward to testing these babies out some more!
And check out the rest of the party picnic pack they sent me! Thanks, Rudi’s!