Fish Tacos with Cabbage Slaw & Gluten Free Tortillas

by | Feb 7, 2016 | Health, Recipes

Recipe Courtesy of Alice Nicolls – Nutritionist INGREDIENTS  FISH

  • 500g white fish (we used local cod)
  • juice of 1 lime
  • 1 tsp ground cumin
  • 1tsp ground paprika
  • pinch of sea salt
  • 1/2 tsp ground chilli
  • 1 egg
  • 4 tbsp coconut flour
  • 3 tbsp shredded coconut
  • 4-5 tbsp coconut oil, for frying

  CABBAGE SLAW

  • 1/4 thinly sliced cabbage
  • Juice of 1/2 lime

  GLUTEN-FREE TORTILLAS

  • 2 eggs
  • 250ml (1 cup) coconut milk
  • 3/4 cup tapioca flour
  • pinch of paprika
  • pinch of cumin
  • 1/2 tsp ground chilli
  • 3 tbsp coconut flour
  • pinch of salt

  TO SERVE 

  • handful of fresh coriander
  • 1 avocado, diced

METHOD

  1. Dice fish into roughly 2-inch pieces, place in a glass bowl to marinate with lime juice, cumin, paprika, sea salt and chilli for 2 hours (or overnight).
  2. Prepare your cabbage salad in a bowl. This can be prepared ahead of time or just before cooking your tortillas.
  3. Place all of your tortilla ingredients in a bowl, and combine well by mixing with a whisk.
  4. Heat a tiny amount of coconut oil in small fry pan over medium-high heat.
  5. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook on the other side for 1-2 minutes or until golden.
  6. Continue this same process until you have used all of the tortilla mixture. This should make about 6-8 tortillas. Tortillas can be prepared ahead of time and warmed in the oven before serving.
  7. Once your fish has finished marinating, remove from the fridge. Whisk the egg in one bowl and set up a second bowl with the combined coconut flour and shredded coconut.
  8. Dip each piece of fish into the whisked egg, followed by the coconut flour mixture.
  9. Melt some coconut oil in a fry pan over medium-high heat and gently pan-fry pieces of fish in small batches, cooking for 2 minutes on one side, before flipping and finishing the other side for 1-2 minutes. Cooking time will depend on how thick your pieces of fish are.
  10. Serve up your Mexican feast and let your guests assemble their own fish tacos.

 

Share This