Fresh, vibrant, and tangy with a little spicy kick? If we are speaking your language then save a space for these tacos on next week’s lunch menu!
Continuing on with our weeklong spotlight on all things gluten free for Coeliac Awareness Week, these Baja-inspired fish tacos are 100% gluten free, nourishing and bursting with flavour.
While the jalapenos in this recipe to provide a little bit of heat, most of the spice is subdued by the addition of the Greek yoghurt in our slaw dressing, so we would rate this one a mild to medium heat. Not a fan of spice? No worries – you can leave the jalapenos out of this one or substitute for red or green capsicum.
To keep things light and healthy, instead of deep frying the fish in oil we’ve opted for a pan fry in ghee. Ghee is clarified butter and highly stable at a high heat, meaning we can achieve crispy fish without the risk of the ghee burning, and without having to use inflammatory vegetable or seed oils. Take this as a sign to add a grass-fed, organic ghee to your pantry staples list!
This recipe can be whipped up in under 30 minutes, making it the perfect choice for a quick healthy lunch or a weeknight dinner.
Mango Slaw Ingredients
- 1 mango, finely diced
- ¼ head of red cabbage, shredded
- 1 Jalapeno, seeds removed and diced
- 1 bunch of coriander, chopped
Mango Slaw Dressing
- 3 tbsp olive oil
- 1 tbsp Greek yoghurt
- Juice of 1 lime
- Salt + pepper
Gluten Free Fish
- 4 fillets of white fish, halved (we used Basa fillets)
- 1 large egg
- ½ cup corn flour
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp cracked pepper
- 2 tbsp Melrose Organic Grass-Fed Ghee
Other Ingredients
- 1 pack Diego’s GoMex White Corn Tortillas
- Half an avocado, sliced
- Peace, Love & Vegetables Smokey Chipotle Hot Sauce
Method
- Prepare the mango slaw by combining all ingredients with the slaw dressing in a bowl. Mix so the yoghurt dressing has coated everything and set aside.
- On a large plate, combine the corn flour, paprika, salt and pepper and mix until well combined. Make sure the corn flour mixture is in an even layer on the plate.
- Crack the egg into a bowl and whisk until the yolk and white is combined. Use one hand to dip and coat the fish fillets in the egg, and the other to cover the fillet with the cornflour mixture. Repeat until all the fish fillets have been dipped and coated.
- Heat the ghee in a frypan over medium-high heat. Once heated, cook the fish fillets for 4 minutes on each side.
- Meanwhile, begin heating your corn tortillas on a small frypan over medium heat. Each tortilla will only need 15-20 seconds before they can be set aside ready for taco assembly.
- Once the fish is cooked through, begin assembling your tacos by placing a piece of fish in the centre of the tortilla followed by a handful of slaw. Top with sliced avocado, a sprinkle of coriander and a drizzle of the Smokey Chipotle Hot Sauce. Enjoy!
