Ingredients
- coconut oil, for cooking.
- olive oil.
- 1 large avocado, halved, stone removed and flesh coarsely mashed.
- fermented tomato and coriander salsa.
Slaw
- 1/4 small green cabbage, shredded.
- 1 carrot, peeled and shredded.
- 150 g (6-8) radishes, shredded.
- 1 large handful coriander leaves, coarsely chopped.
- juice of 1 lime.
- 1 1/2 tablespoon olive oil.
Spiced fish
- 500 g skinless firm white fish fillets, such as non-oily mackerel.
- 2 tablespoons arrowroot.
- 1/2 teaspoon Himalayan salt.
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon sweet paprika.
- 1/2 teaspoon ground coriander.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon cayenne pepper.
Hard-shell tacos
- pinch of Himalayan salt.
- 3/4 cups (180ml) water.
- 1 1/2 cup quinoa flour.
- 1/2 cup millet flour.
- 1/2 teaspoon ground turmeric.
- 1/2 teaspoon ground cumin.
Directions
- 1. To prepare the tacos, toast the quinoa flour in a dry frying pan over low-medium heat, until hot, golden and nutty. Set aside to cool.
2. Combine the cooled toasted quinoa flour, millet flour, turmeric, cumin and salt in a medium bowl. Add the water and olive oil and stir to form a slightly sticky dough. Add a little additional water, if required.
3. Divide the dough into 12 portions and roll into balls. Using a tortilla press or a rolling pin, flatten the balls one at a time between two sheets of baking paper to make thin, approximately 16cm discs.
4. To cook, heat a small cast-iron or non-stick frying pan over high heat. Cook the tortillas, laying them down flat onto the pan, one at a time, for 1–2 minutes, until the surface begins to bubble. Flip and cook for a further 1 minute, or until cooked through with golden brown spots. Immediately lay each hot taco over a rolling pin suspended over two pans or bowls, and gently bend into a U shape. Hold briefly in place. Leave to cool and firm up to hold their shape, then remove and set aside.
5. To prepare the slaw, combine the cabbage, carrot, radishes and coriander in a medium bowl. Add the lime juice and olive oil and toss to coat.
6. To prepare the fish, cut the fillets into 10cm strips. Combine the arrowroot, salt and spices in a medium bowl. Add the fish and toss to coat.
7. Heat a large frying pan over medium heat. Drizzle in a little coconut oil. Cook the fish for 2 minutes on each side, or until cooked through.
8. To assemble, spoon some of the avocado down the middle of the tacos. Top with slaw, spiced fish and some of the fermented tomato and coriander salsa.
Feel nourished with these wholesome fish tacos use quinoa flour as the nutty base for the homemade hard-shell tacos and fills them with spiced fish and a crunchy slaw for a dish the whole family will be "tacoing" about!
Ingredients
- coconut oil, for cooking.
- olive oil.
- 1 large avocado, halved, stone removed and flesh coarsely mashed.
- fermented tomato and coriander salsa.
Slaw
- 1/4 small green cabbage, shredded.
- 1 carrot, peeled and shredded.
- 150 g (6-8) radishes, shredded.
- 1 large handful coriander leaves, coarsely chopped.
- juice of 1 lime.
- 1 1/2 tablespoon olive oil.
Spiced fish
- 500 g skinless firm white fish fillets, such as non-oily mackerel.
- 2 tablespoons arrowroot.
- 1/2 teaspoon Himalayan salt.
- 1/2 teaspoon ground cumin.
- 1/2 teaspoon sweet paprika.
- 1/2 teaspoon ground coriander.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon cayenne pepper.
Hard-shell tacos
- pinch of Himalayan salt.
- 3/4 cups (180ml) water.
- 1 1/2 cup quinoa flour.
- 1/2 cup millet flour.
- 1/2 teaspoon ground turmeric.
- 1/2 teaspoon ground cumin.
Directions
- 1. To prepare the tacos, toast the quinoa flour in a dry frying pan over low-medium heat, until hot, golden and nutty. Set aside to cool.
2. Combine the cooled toasted quinoa flour, millet flour, turmeric, cumin and salt in a medium bowl. Add the water and olive oil and stir to form a slightly sticky dough. Add a little additional water, if required.
3. Divide the dough into 12 portions and roll into balls. Using a tortilla press or a rolling pin, flatten the balls one at a time between two sheets of baking paper to make thin, approximately 16cm discs.
4. To cook, heat a small cast-iron or non-stick frying pan over high heat. Cook the tortillas, laying them down flat onto the pan, one at a time, for 1–2 minutes, until the surface begins to bubble. Flip and cook for a further 1 minute, or until cooked through with golden brown spots. Immediately lay each hot taco over a rolling pin suspended over two pans or bowls, and gently bend into a U shape. Hold briefly in place. Leave to cool and firm up to hold their shape, then remove and set aside.
5. To prepare the slaw, combine the cabbage, carrot, radishes and coriander in a medium bowl. Add the lime juice and olive oil and toss to coat.
6. To prepare the fish, cut the fillets into 10cm strips. Combine the arrowroot, salt and spices in a medium bowl. Add the fish and toss to coat.
7. Heat a large frying pan over medium heat. Drizzle in a little coconut oil. Cook the fish for 2 minutes on each side, or until cooked through.
8. To assemble, spoon some of the avocado down the middle of the tacos. Top with slaw, spiced fish and some of the fermented tomato and coriander salsa.