The fish tacos are amazing! I love the combination of the crispy fish, with fresh salad toppings & coriander & lime dressing.
Plus, I used corn tortillas to make it gluten free.
Whether you're cooking for yourself or the whole family, his recipe is so quick & easy to make, you'll be eating in less than 30 minutes.
Always check the label to ensure the products and ingredients in this recipe are right for your needs.
Serves 4
Prep Time: 20 minutes
Cook time: 15 minutes
Ingredients:
500g white firm fish (snapper, ling, flake)
4 Woolworths Free From Gluten Corn Tortillas
1 egg, whisked
Crumb:
1 cup Woolworths Free From Gluten Breadcrumbs
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp salt
Pinch of pepper
½ tsp turmeric
Topping ideas:
2 cups red cabbage, shredded
1 avocado, sliced
1 medium tomato, diced
1 small jalapeno (optional)
1 lime, in wedges
Fresh coriander (optional)
Dressing:
½ cup natural greek yoghurt
¼ lime, juiced
1 tsp lime zest
1 tbsp chopped coriander
1 small garlic clove
Salt to taste
Directions:
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Slice the fish into bite sized pieces.
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Mix all ingredients under “crumb” into a small mixing bowl.
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Coat the fish in the egg, and then into the crumb. Once you have crumbed all the fish, Lay flat on a plate and pop in the fridge for 15 minutes to set.
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Add all ingredients under “dressing” in a small bowl and mix well.
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On a large non stick pan, heat a splash of olive oil and cook the crumbed fish until light and golden brown (and completely cooked through!
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Heat the tortillas and assemble your tortilla with some crumbed fish, your favourite toppings (mine are suggested above!) and a small drizzle of the dressing!
