One of the best foods you will have all over North America

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INGREDIENTS

~ ¼ cup finely shredded red cabbage

~ 1 avocado, sliced

~ 1 lime

~ 1 handful fresh coriander leaves

~ ½ cup bean sprouts

~ ¼ cup Mexican cheese (optional)

~ Tortilla Wraps or Taco Shells

~ 1 recipe DS Spicy Fish Taco Sauce

    (recipe on this link)

For Fish

~ 2 white fish fillets, skinned and sliced.

~ 1 tsp ground cumin.

~ 1 tsp garlic powder.

~ 1 tbsp finely chopped coriander.

~ DS Himalayan Pink Salt.

~ Black Pepper to taste.

~ ½ cup Almound flour.

~  2 eggs

In a large bowl mix together the cumin powder, garlic powder, finely chopped coriander, salt & black pepper along with the almond flour.

In a separate bowl crack and beat the two eggs.

 

Dip the fish slices into the beaten eggs then into the almond flour mixture and line on a baking tray.

Spray the prepared fillets with oil and bake in a 190C oven for 15 minutes.

Make the fish sauce by mixing all the ingredients together then place in a squeeze bottle, keep cold until ready to serve.

Heat the taco disks slightly in a frying pan.

 

To plate, place the taco on a plate, top with the shredded cabbage, sliced avocados and coriander leaves, then place the cooked fish fillets on top and drizzle with the fish taco sauce.

Top all with the bean sprouts and serve immediately along side guacamole and tomato salsa.

This online space offers posts of thoughts and compilations of all that I find interesting and worth sharing. Special focus is ever on Food and Life (of course including things in between as I am never able to be single dimensional!).