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!
- 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
- 1/4 thinly sliced cabbage
- Juice of 1/2 lime
- 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
- handful of fresh coriander
- 1 avocado, diced
- 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).
- Prepare your cabbage salad in a bowl. This can be prepared ahead of time or just before cooking your tortillas.
- Place all of your tortilla ingredients in a bowl, and combine well by mixing with a whisk.
- Heat a tiny amount of coconut oil in small fry pan over medium-high heat.
- 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.
- 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.
- 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.
- Dip each piece of fish into the whisked egg, followed by the coconut flour mixture.
- 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.
- Serve up your Mexican feast and let your guests assemble their own fish tacos.