Sustainable fish tacos with pickled superfood cabbage, homemade soft tacos and tantalising guacamole, are not only delicious with lots of pops of flavour from a variety of ingredients, they are good for you too, lots of great ingredients to help boost your mood and keep you feeling bright. They are an absolute pleasure to eat and follows a painless recipe.
I have recently returned from England where I had family birthday’s (Granny’s 100th Birthday!) to attend. On my last night in London one of my great buddies, Rebes, served up some delicious fish tacos. This recipe was definitely inspired by the fabulous meal, where all of us were loading up our plates and catching up on the last year of news. The perfect feed for fun filled evenings with loved ones.
I also made my own tacos but you can also buy the bought ones if you are time hungry.
Total Time: 40 Minutes
For the Homemade Tacos:
250g Plain Flour, sifted
Pinch Sea Salt
2 Tbsp Olive Oil
For the Filling:
1 Tbsp Coconut Oil
8 Small Sustainable Dusky Flathead Fillets (can use any white fish, check that is has the MSC Approved Blue Sticker on it or ask your fish monger)
1 Free Range Egg, whisked
1/2 Cup Quinoa Flour
1 Tsp Cayenne Pepper
1/8 Red Cabbage
4 Radishes, grated or finely sliced
1/2 Fennel, finely chopped
3 Tbsp Apple Cider Vinegar
1 Tsp Honey
Handful Mint Leaves
2 Ripe Avocados
1/2 Garlic Clove, finely chopped
1 Red Chilli, finely chopped
Hot Chilli Sauce
1. Start by making the tacos. If you have bought some ready-made skip this step. Sift the flour into a large mixing bowl, make a well in the middle and add the oil and water. Start by mixing the flour together with a fork until all stuck into a doughy consistency. Then take out of the bowl, lay on a clean floured surface and knead until smooth. Divide into 10 – 12 walnut sized balls. Place on a flat tin/plate and cover with a damp kitchen tea-towel.
2. Place your cabbage, fennel and radish into a large mixing bowl and add the apple cider vinegar and some honey. Mix well and set aside to slightly pickle. Sprinkle fresh mint on top.
3. For the guacamole; smash the avocado with potato masher or fork, add garlic, 1 lemon, salt, pepper and season to taste.
4. On a plate mix the quinoa flour, cayenne pepper, a good pinch of sea salt and pepper.
5. Dip your fish fillets in the whisked egg yolk and then cover with the quinoa flour mixture, ensuring every inch of the fish is covered, pop to one side when completed.
6. Heat a large non stick frying pan. Roll your dough balls out thin and round. Dust in flour and then add them to your hot frying pan. About 1 minute either side to keep soft and flexible.
7. Whilst doing this heat another frying with coconut oil. Once hot add your fish fillers and fry on either side until golden brown coating, should be about 2 minutes either side.
8. Time to load up your tacos. Greek Yoghurt, guacamole, fish, pickled cabbage, finely chopped chilli and optional chilli sauce. Finally finish with a good douse of freshly squeezed lemon.
* You might have noticed that I am on the sustainable bandwagon indefinitely. It is something that I believe very strongly about and I love sharing recipes with you, using sustainable ingredients. Be sure to #forthesea & #therosedogblog if you use this recipe.1