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.
Prep Time: 20 minutes
Cook time: 15 minutes
500g white firm fish (snapper, ling, flake)
4 Woolworths Free From Gluten Corn Tortillas
1 egg, whisked
1 cup Woolworths Free From Gluten Breadcrumbs
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp salt
Pinch of pepper
½ tsp turmeric
2 cups red cabbage, shredded
1 avocado, sliced
1 medium tomato, diced
1 small jalapeno (optional)
1 lime, in wedges
Fresh coriander (optional)
½ cup natural greek yoghurt
¼ lime, juiced
1 tsp lime zest
1 tbsp chopped coriander
1 small garlic clove
Salt to taste
Slice the fish into bite sized pieces.
Mix all ingredients under “crumb” into a small mixing bowl.
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.
Add all ingredients under “dressing” in a small bowl and mix well.
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!
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!