FISH TACOS

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AuthorKira Love
Rating

Yields4 Servings

 4 tsp ground cumin
 2 tsp ground coriander
 3 tsp paprika
 Celtic or Himalayan salt
 1 tsp garlic powder
 2 tbsp wholemeal or rice flour
 1 clove garlic chopped
 1 red chilli chopped
 1 onion roughly chopped
 1 red capsicum roughly chopped
 1 punnet cherry tomatoes
 1 yellow capsicum roughly chopped
 Bunch fresh coriander
 1 can black beans, rinsed and drained, or fresh cooked*
 1 cup plain yogurt
 ½ cup grated organic cheese
 2 avocados
 Juice of 1 lemon
 8 wholegrain mini tortillas, mountain bread or pita breads
 600 g white fish such as gold band snapper, divided into 8 portions

1

Mix dried spices together including the salt. Add half of the spice mix to the flour and set aside the other half. Coat fish lightly in flour spice mix, and gently fry in a little coconut oil or ghee until golden. Allow to rest.

2

Add onion, garlic and remaining spices to a pan with some oil and gently fry for 2-3minutes. Transfer to a processer with capsicum, coriander, tomatoes, and half the lemon juice. Pulse to resemble a chunky salsa mix (or chop these ingredients finely with a knife). Stir through the black beans.

3

Mash the avocado and season with some salt and remaining lemon juice. Warm tortillas.

Serving Suggestion:
4

Spread a dollop of yogurt through the centre of the tortillas, add a light sprinkle of cheese, top with fish followed by salsa and guacamole. Alternatively serve each component in individual serving dishes and allow everyone to get involved in making their own!

CategoryTags

Ingredients

 4 tsp ground cumin
 2 tsp ground coriander
 3 tsp paprika
 Celtic or Himalayan salt
 1 tsp garlic powder
 2 tbsp wholemeal or rice flour
 1 clove garlic chopped
 1 red chilli chopped
 1 onion roughly chopped
 1 red capsicum roughly chopped
 1 punnet cherry tomatoes
 1 yellow capsicum roughly chopped
 Bunch fresh coriander
 1 can black beans, rinsed and drained, or fresh cooked*
 1 cup plain yogurt
 ½ cup grated organic cheese
 2 avocados
 Juice of 1 lemon
 8 wholegrain mini tortillas, mountain bread or pita breads
 600 g white fish such as gold band snapper, divided into 8 portions

Directions

1

Mix dried spices together including the salt. Add half of the spice mix to the flour and set aside the other half. Coat fish lightly in flour spice mix, and gently fry in a little coconut oil or ghee until golden. Allow to rest.

2

Add onion, garlic and remaining spices to a pan with some oil and gently fry for 2-3minutes. Transfer to a processer with capsicum, coriander, tomatoes, and half the lemon juice. Pulse to resemble a chunky salsa mix (or chop these ingredients finely with a knife). Stir through the black beans.

3

Mash the avocado and season with some salt and remaining lemon juice. Warm tortillas.

Serving Suggestion:
4

Spread a dollop of yogurt through the centre of the tortillas, add a light sprinkle of cheese, top with fish followed by salsa and guacamole. Alternatively serve each component in individual serving dishes and allow everyone to get involved in making their own!

FISH TACOS
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