A well balanced, fresh and light Mexican inspired dish that the whole family will enjoy – combining crunchy fish, fresh salad/salsa and coconut yoghurt dressing.
There are three parts to this dish – a crunchy fish, fresh salad/salsa and coconut yoghurt dressing combo – they all complement each other so well. Yet it is also fairly versatile and I have included a few notes below re some changes you can make to the dish ingredients.
These have a hint of spice but if you are also making for kids and they’re not a fan of chili, you can cut back on the chili powder. And for those who love spice and perhaps aren’t cooking for the kids, feel free to add more spice or drizzle the tacos with hot sauce for extra heat.
You can also choose any white fish depending on what is available or based on preference. We used Tarakihi, but you can also consider using Snapper, Gurnard, Sole, Cod, Grouper, Flounder etc. Just make sure you don’t overcook the fish as the last thing you want is dry fish.
I have included the salad ingredients we like to include with our taco’s but feel free to mix this up dependent on what is in season or whatever is on hand. You could even mix up the salad with the fashionable cabbage slaw. We used fresh spinach and a delicious chunky salsa made up of tomatoes, cucumber, avocado and pineapple. I think the avocado and pineapple is a must.
I’ve also paired this with a fresh coconut yoghurt dressing. A very versatile dressing that I use on other salad or fish dishes. So keep the dressing recipe on hand and re use in other meals!
The lime and coriander/cilantro are also very important final additions to this dish. Although, in terms of coriander you typically either love or hate it. So if you are one of those Coriander haters, consider using fresh parsley or basil instead. The lime adds a nice zesty flavour to the taco’s.
We use the Tia Pablo tacos which are not only gluten free, but they also taste great! Or even better, make your own or try cos lettuce.
The recipe is enough to feed two people so double the recipe to feed a family.
A quick and easy, well balanced recipe that the whole family will enjoy and the process of assembling your own taco adds to the novelty making it a fun dinner option too.
A lovely crunchy, fresh and zesty combo that I hope you will love too.
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- 2x white fish fillets (or 200g) cut into bite-sized pieces
- 3T tapioca flour
- 1/4 t each of paprika, cumin, garlic powder
- 1/8 t salt
- 1/8 t curry powder (optional)
- 1/8 t chili powder (optional)
- Spinach leaves (sliced)
- Salsa: diced tomatoes, cucumber, avocado, pineapple drizzled in lime juice
- Bunch of coriander/cilantro
- Lime wedges
- Hot sauce (optional)
- Corn tortilla’s
Minted Yoghurt sauce:
- ½ c Coconut yoghurt
- 3T finely sliced mint
- Zest of ½ lime
- ½ t lime juice
- Combine the tapioca flour, spices and salt and mix. Add the bite-sized fish pieces and coat.
- Combine all coconut yoghurt sauce ingredients and mix. Set aside until serving.
- Combine salsa ingredients and set aside.
- Heat oil in a pan over medium heat and cook fish until golden.
- Heat the tortilla’s according to packet directions.
- Serve with coriander and lime wedges.
*Use Organic ingredients where possible *Wash vegetables before use *Double the recipe for a family of four *Make is Paleo by replacing the tortilla’s with homemade tortilla’s or cos lettuce *You can replace the tapioca flour with cornflour, arrowroot powder