I love fish tacos (like LOVE them) but usually they come heavily battered and not at all healthy.
That is until I started experimenting with making my own. Cook a batch of my lower carb tortillas if you want to keep the carbohydrate level down in this one, or else opt for a wholegrain tortilla option.
Makes 6 tacos.
What You’ll Need
6 wholegrain tortillas
300g firm, white fish such as snapper, cut into 2cm cubes
1 tb coconut or buckwheat flour
1 tsp turmeric powder
½ tsp garlic powder
½ tsp chilli powder
2 tb extra virgin olive oil
1 large avocado
1 jalapeno, thinly sliced
2 cloves garlic, crushed
¼ purple cabbage, finely shredded
small handful coriander leaves, plus extra to serve
1 cob corn, peeled
1 lime, cut into wedges, plus juice of 1 extra lime
hot sauce, to taste
sea salt and black pepper, to taste
Place the shredded cabbage in a mixing bowl and pour over a half the lime juice. Use your hands to massage the cabbage——this will soften it a bit——before placing to one side.
Wrap the corn cob in aluminium foil and place on the stove directly over a medium-high flame. Char for eight minutes, turning every two minutes to cook evenly, then remove from the heat. Once cool, run a sharp knife along the cob to remove kernels.
Mash the avocado with the coriander, crushed garlic, and remaining lime juice. Season with sea salt and black pepper, to taste.
In a mixing bowl, combine the fish with the flour, turmeric, garlic, and chilli powders. Add the olive oil, and toss to coat.
Heat a heavy-based frying pan or skillet over a medium-high heat, and allow to get nice and hot before adding the fish and cooking for 3-4 minutes until opaque.
To serve, take a tortilla and add some guacamole. Top with cabbage, fish, corn, jalapeno, and extra coriander leaves. Serve with a lime wedge and some hot sauce of your choice, and enjoy!