1⁄2 cup breadcrumbs (use almond meal/quinoa flakes for GF) 1 teaspoon paprika
Salt and pepper
1 lime, zested
400g fish (flathead tails/gurnard – or any fish cut into smaller strips). Use chicken tenderloins for no fish or use tofu cut into strips for vegetarian.
8 x tortillas (corn for gf (corn is also authentic Mexican))
1⁄4 green/red cabbage (or any kind of cabbage), finely shredded
4 x spring/red onion, finely chopped
2 x carrot, grated
1 heaped tablespoon mayonnaise (or vegan mayonnaise)
1 heaped tablespoon natural yoghurt/plain kefir (use extra mayo here for DF) 1 tablespoon extra virgin olive oil
2 teaspoons sriracha/chilli sauce (or 1 teaspoon chilli flakes)
Optional but delicious extras:
- – Avocado
- – Coriander/mint
- – Kim chi/fermented veggies
Directions Heat a large fry pan to medium heat. Combine the breadcrumbs with the paprika, a pinch of salt and pepper and the lime zest on a plate. Take the fish and press each fillet into the crumb mixture so that is sticks well. Add 1 tablespoon EVOO to the pan and cook the fish for 2-4 minutes each side or until cooked through. Meanwhile prepare tortillas according to packet instructions and keep wrapped in a tea towel until ready to serve. Combine the cabbage, spring onion and carrot (and herbs if you wish) and set aside. In a small bowl combine the mayonnaise, yoghurt, EVOO, sriracha sauce and the juice of half of the lime. Mix through the salad. Serve up the fish with the tortillas, salad, remaining lime cut into wedges and optional sliced avocado, herbs and kim chi. Enjoy.