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
For the Fish
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.
