Fish Tacos with Cabbage Slaw and Gluten-Free Tortillas

Fish Tacos with Cabbage Slaw and Gluten-Free Tortillas

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While fish tacos are traditionally served with corn tortillas, sometimes store-bought tortillas can leave you feeling super heavy and bloated post-meal. In a quest to healthify one of our favourite Mexican meals at Food Matters HQ, we recreated zingy tacos with gluten-free tortillas. It was so fresh, healthy and we all felt great after eating these.

Sure there are a few steps, but it is well worth it and the beauty of this recipe is you can pick and choose ingredients that you wish to include in your Mexican feast!

Fish Tacos with Cabbage Slaw and Gluten-Free Tortillas

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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

 

Fish Tacos with Cabbage Slaw and Gluten-Free Tortillas image 1

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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.

 
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Fish Tacos with Cabbage Slaw and Gluten-Free Tortillas was last modified: November 14th, 2015 by Alice Nicholls
 




 
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