Serve these fabulous fish tacos in lettuce leaf cups, which is the quick gluten-free and paleo option, or if you have more time, make delicious Soft Tacos. If you are following Menu 4 use iceberg lettuce (not cos/romaine) or make Oat and Leek Flatbread or Soft Tacos; choose the freshest white fish; avoid Cashew Cream and use no oil or a little sunflower oil or rice bran oil when cooking the fish.
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
1 iceberg lettuce or baby cos/romaine or oat and leek flatbread or soft tacos
300g flathead fillet or other small white fish of choice, skinned and deboned
⅛–¼ teaspoon quality sea salt (optional)
¼ cup washed and finely chopped fresh chives
1 teaspoon oil of choice
½ serve caramelised leek sauce
½ cup washed and shredded red cabbage
¼ cup washed and finely sliced spring onions (shallots, scallions), washed
¼ cup bean sprouts or pea shoots/sprouts, washed
½ serve cashew cream
Method
Rinse the lettuce leaf cups (if using), gently shake them dry(ish) and place them onto serving bowls or plates. If using iceberg lettuce, you can use shallow condiment bowls to hold them upright.
Slice the fish into thin chunks about 2–3 cm in length and season lightly with salt and half of the chives.
Place a non-stick frying pan or skillet on medium heat, add the oil and gently fry the fish on all sides until cooked through and slightly browned. You can lightly fry the cabbage and spring onion in the same pan or leave them raw, then mix them with the leek sauce.
Fill each wrap or lettuce leaf cup with the cabbage, leek sauce and spring onion mix, place the fish on top and sprinkle with sprouts (if using) and the remaining chives, and drizzle with cashew cream.
Extracted from The Healthy Skin Kitchen by Karen Fischer (Exisle Publishing), $37.99.
