INGREDIENTS:
Tortillas
- 15g (2 tbsp) coconut flour
- 4 egg whites (approx. 125ml)
- 1/4 tsp arrowroot flour/starch
- 45ml (3 tbsp) non dairy milk of choice (I used unsweetened almond)
- Pinch of sea salt
- 1lb (454g) skinned boneless thick cut cod; or another white meaty fish like haddock or hake
- 1 large organic egg
- 1/4 cup (60ml) Franks Hot Sauce
- 2 tbsp tapioca flour
- 1 cup (120g) walnuts roughly ground
- 1 tbsp melted coconut oil for cooking
For the Salsa
- 1 blood orange peeled and chopped
- 2 tbsp pomegranate seeds
- Small handful fresh coriander
- 1 tbsp apple cider vinegar
- 1 spring onion finely chopped
- Juice from half a lime
- Black pepper to taste
For the Tacos
- Smashed Avocado, Salt, pepper and lime juice to taste!
INSTRUCTIONS:
For the Tortillas
- Whisk together all ingredients and set to one side for 5 minutes whilst you heat your pan! A hot pan is key.
- Once the non stick pan is hot melt 1/2 tsp of coconut oil in, reduce the heat and pour 1/4 cup (60ml) of the batter in to the pan; it should spread all by itself but might need a little wiggle depending on how hot the pan is.
- The batter makes 3 small tortillas, 5-6 inches in diameter.
- Allow to cook for 3 -4 minutes before gently loosening the edges and flipping using a spatula. Cook for 1- 2 minutes on the other side. Transfer to a plate whilst you make two more.
- These can be made up to a day in advance and reheated in a pan or in the microwave when ready to serve.
- Preheat oven to 180C (350F).
- Place nuts in a pan over a medium heat and dry toast for 3-4 minutes.
- Slice fish in to thick strips (I made 4 large fingers, cooking time will vary depending on the thickness of the fish).
- Dust with tapioca flour; whisk together egg and hot sauce. Dredge the fish in the egg mixture and roll in toasted nuts.
- Place on a baking paper lined baking tray, drizzle with melted coconut oil and bake in the preheated oven for 12 – 15 minutes.
- Mix together all salsa ingredients while the fish cooks.
- Serve fish in tacos topped with salsa and a good mound of freshly smashed and seasoned avocado.
source : Peachy Palate
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