Ingredients
- 2 tablespoons gluten-free plain flour.
- 2 teaspoons cumin, ground.
- 1 teaspoon smoked paprika.
- 1/2 teaspoon chilli powder.
- pinch sea salt.
- 400 g sustainable firm white fish, cut into strips (we like mahi mahi or flounder).
- 2 corn cobs, husks removed.
- 2 tablespoons coconut oil.
- 1 lime, juiced.
- 4 flour or corn tortillas.
- 1 cup finely sliced red cabbage.
- 1 cup coriander leaves, roughly chopped.
- 1 large tomato, finely diced.
Guacamole
- 1 large avocado, cubed.
- 1/2 cup coriander leaves, roughly chopped.
- 1 lime, juiced.
- pinch sea salt.
Directions
- 1. Combine flour, spices and salt in a shallow dish. Toss fish in flour mixture to coat. Set aside.
2. Rub corn with a little oil. Heat a fry pan on a medium-to-high heat. Add corn cobs to frypan. Cook for 10 minutes, turning as you go until kernels are golden and heated. Remove from pan. Allow to cool then carefully slice kernels off the cob.
3. Meanwhile combine guacamole ingredients in a bowl and mash to desired consistency. Set aside in the fridge.
4. Heat remaining oil in the same frying pan you used before over medium-high heat. Add fish pieces and cook for 2-3 minutes or until just cooked through. Remove from heat.
5. Squeeze lime juice over fish. Serve fish in tortillas with corn kernels, cabbage, coriander, finely diced tomato and guacamole.
Note
This is a winning recipe for both young and old. The novelty of assembling your own dinner makes the experience a lot tastier.
Ingredients
- 2 tablespoons gluten-free plain flour.
- 2 teaspoons cumin, ground.
- 1 teaspoon smoked paprika.
- 1/2 teaspoon chilli powder.
- pinch sea salt.
- 400 g sustainable firm white fish, cut into strips (we like mahi mahi or flounder).
- 2 corn cobs, husks removed.
- 2 tablespoons coconut oil.
- 1 lime, juiced.
- 4 flour or corn tortillas.
- 1 cup finely sliced red cabbage.
- 1 cup coriander leaves, roughly chopped.
- 1 large tomato, finely diced.
Guacamole
- 1 large avocado, cubed.
- 1/2 cup coriander leaves, roughly chopped.
- 1 lime, juiced.
- pinch sea salt.
Directions
- 1. Combine flour, spices and salt in a shallow dish. Toss fish in flour mixture to coat. Set aside.
2. Rub corn with a little oil. Heat a fry pan on a medium-to-high heat. Add corn cobs to frypan. Cook for 10 minutes, turning as you go until kernels are golden and heated. Remove from pan. Allow to cool then carefully slice kernels off the cob.
3. Meanwhile combine guacamole ingredients in a bowl and mash to desired consistency. Set aside in the fridge.
4. Heat remaining oil in the same frying pan you used before over medium-high heat. Add fish pieces and cook for 2-3 minutes or until just cooked through. Remove from heat.
5. Squeeze lime juice over fish. Serve fish in tortillas with corn kernels, cabbage, coriander, finely diced tomato and guacamole.
Note