Fish Tacos with Corn Tortillas

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

method

1. Slice the fish into bite sized pieces.
2. Mix all ingredients under “crumb” into a small mixing bowl.
3. 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.
4. Add all ingredients under “dressing” in a small bowl and mix well.
5. 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!
6. 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!