Fish Taco’s

Fish Taco’s

As always, due to being a coeliac – my meals are always gluten free. This meal in particular was a first for me, even to eat! That is because I can never order fish taco’s when out because the chances of a place having gluten free crispy fish along with gluten free wraps are very slim. None the less, my partner still suggested I must cook this and I thought I would give it a try with what I had at home and it was absolutely delicious!

Ingredients:

  • 2 x barramundi cuts
  • Gluten free flour
  • Gluten free wraps
  • rocket & spinach packet
  • cherry tomatos
  • corn cobs x 4
  • avocado
  • dill
  • coriander
  • pepper
  • lemon juice
  • Sour Cream (optional – to serve)
  • Sweet Chilli Sauce (optional – to serve)

Shallow heat vegetable oil in your pan. Combine Gluten free flour, pepper, salt & coriander and coat your cut up barramundi in this dry mixture. Once coated, add into the pan – cooking each side for 5-10 minutes on low-medium heat so that it is still tender but cooked through.

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Prepare your salad for the taco base. I steam my corn cobs for 5 minutes in a steaming container in the microwave, then cut the corn off the sides and add into a bowl with spinach, rocket, cut up cherry tomatoes, cut up avo, dill, coriander, pepper and lemon juice.

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Once your fish is done, serve your wraps adding the salad, the fish and topping with optionals of sour cream (delicious) and sweet chilli sauce if you desire.

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