Makes: 4-6 Tacos
Serves: 3

What isn't there to love about tacos? The combination of popping flavours, crunchy salads, creamy dollops of dressing...all wrapped up in a soft or hard shell, ready to ooze between your fingers and drip down your arms. What isn't there to love about that (assuming of course the Queen isn't invited to lunch)? Well I'm here to tell you there is a whole LOT to love about these little numbers. Not only are they full of health promoting goodness, but they're gluten free and super simple to make. As for the tortillas, we've chosen to make these with coconut flour creating a really 'strong' tortilla that doesn't fall apart in your hands. I just can't promise no spillage so grab your napkins or take these outside! 

For the tortillas:

6 egg whites

1/3 cup coconut milk

4 tablespoons coconut flour

2 tablespoons tapioca flour

1/2 teaspoon baking powder

Coconut oil for frying

For the fish:

250g white fish (we used flathead)
2 eggs, whisked

1/2 cup coconut flour

1/2 teaspoon chilli powder

1/2 teaspoon ground coriander
1/2 teaspoon paprika

Pinch salt

Coconut oil for frying

For the salad:

1 cup wombok cabbage

1/2 red onion, finely diced

1/3 cup coriander, chopped

1 mango cheek, cubed

1/2 avocado, cubed

1/2 red chilli, diced

Juice of 1 lime

For the dressing:

1/2 cup organic five:am greek yoghurt

Grated rind of 1 lime

1 teaspoon coconut sugar

1 teaspoon fish sauce

To make the dressing, combine the yoghurt, lime rind, coconut sugar and fish sauce. Make first and set aside.

For the tortillas combine all ingredients in a stainless steel bowl using a whisk or a fork, until the mixture is smooth. The coconut flour tends to clump so work all the lumps out. The mixture should be only just slightly runnier than pancake batter. Preheat a frying pan on medium heat and generously grease with coconut oil. Add a good dollop of batter into the pan. Using the back of a spoon/ladle spread the mixture in a circular motion to make a taco with a diameter of approximately 4 inches. Cook for 3-4 minutes each side, or until golden brown.

Cut the fish into 4 inch lengths. Combine the coconut flour, chilli powder, ground coriander, paprika and salt in a bowl. Break your eggs into a separate bowl and whisk. Coat the fish in the egg and then the coconut flour mixture. Preheat a frying pan on medium heat and grease generously with coconut oil. Fry fish in batches for approximately 3 minutes on either side, or until the batter is golden brown. Be careful not to overcook, you want your fish to stay succulent!

To make the salad, dice up the cabbage, red onion, chilli and chop the coriander. Combine with avocado and mango. Toss all ingredients together in a bowl. Drizzle with lime juice.

Now, time to put it all together! Spoon the salad into the tacos, top with a fillet of fish, drizzle with the yoghurt dressing and, for extra tang, another squeeze of fresh lime juice.

Amy Crawford

Made by Amy

simple = good