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.
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.
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.
