Did someone say Taco Tuesday? Try our colourful and delicious homemade fish tacos!
Rainbow Fish Tacos
- Author
- Nourishing Group Kitchen
- Prep Time
- 30 minutes
- Cook Time
- 15 minutes
- Servings
- 6-8
- Category
Lunch & Dinner
Ingredients
- 600g snapper, or other firm white fish
- 1 cup coconut flour, lightly seasoned with S&P
- 1 cup Panko crumbs2-3 eggs, lightly beaten
- 1/4 red cabbage, shredded
- 1 avocado, diced
- 1 corn cob, kernels removed (cooked or uncooked)
- 1 packet, small wholemeal tortillas
- Oil, for cooking (opt for extra virgin olive oil or coconut oil)
- Mayonnaise / tartare sauce & Lemon wedges, to serve
Directions
- 1. Cut fish into 1cm wide, finger-like pieces.
- 2. Dip each piece of fish in coconut flour and shake of excess.
- 3. Move each piece of fish from coconut flour to egg mixture to panko crumbs, shaking excess off after each dip. Repeat with remaining fish.
- 4. Cover base of medium saucepan, with approximately a centimetre of oil and heat over medium heat. Add fish pieces in batches and cook until golden brown on all sides. Remove from oil and drain on paper towelling.
- 5. Heat tortillas up, as per packet instructions.
- 6. Divide shredded cabbage, avocado and corn between tortillas. Then top with two fish fingers. Top with tartare sauce and a squeeze of lemon and enjoy!