Baja-style fish tacos 

High fibre

Ingredients

• 2x large tortillas
• - - - - -
• For the fish:
• 350g firm, white fish
• 45g plain flour
• 40g almond meal
• 10g ground psyllium husks
• 1x tsp smoked paprika
• ½x tsp garlic powder
• Pinch of salt
• 1 large egg
• - - - - -
• For the salsa:
• 2x tomatoes, chopped
• ½ red onion, finely chopped
• ½x tsp salt
• 1x tsp ground cumin
• 40g coriander, finely chopped
• 1x tbsp lemon juice
• - - - - -
• To serve:
• Spicy mayonnaise

Method

Preheat the oven to 180C.

Line a large baking tray with baking paper.

Set up your breading station. In a large bowl, mix together the almond flour, psyllium husk, paprika, garlic powder and salt.

In a second bowl, add the flour.

And in a third bowl, whisk the egg.

Cut the fish into approximately 2cm strips and pat dry.

Dip each piece of fish in the flour and shake to remove any excess.

Then dip the fish in the egg, followed by the almond mixture.

Arrange the coated fish on the baking tray, before cooking in the oven for 6-10 minutes.

In the meantime, mix together the salsa ingredients and set aside.

Once the fish is cooked through and crispy on the outside, remove from the oven and set aside to cool slightly.

Build your taco by placing the fish on the tortilla and topping with the salsa and a dollop of spicy mayonnaise.

Nutrition

Type	Quantity
Fiber	11g

Low fibre

Ingredients

• 2x large tortillas
• - - - - -
• For the fish:
• 350g firm, white fish
• 45g plain flour
• 50g panko breadcrumbs
• 1x tsp smoked paprika
• ½x tsp garlic powder
• Pinch of salt
• 1 large egg
• - - - - -
• For the salsa:
• 2x tomatoes, chopped
• 3x spring onions, finely chopped
• ½x tsp salt
• ½x tsp ground cumin
• 20g coriander (no stalks), finely chopped
• 1x tbsp lemon juice
• - - - - -
• To serve:
• Spicy mayonnaise

Method

Preheat the oven to 180C.

Line a large baking tray with baking paper.

Set up your breading station. In a large bowl, mix together the panko bread crumbs, paprika, garlic powder and salt.

In a second bowl, add the flour.

And in a third bowl, whisk the egg.

Cut the fish into approximately 2cm strips and pat dry.

Dip each piece of fish in the flour and shake to remove any excess. Then dip the fish in the egg, followed by the almond mixture.

Arrange the coated fish on the baking tray, before cooking in the oven for 6-10 minutes.

In the meantime, mix together the salsa ingredients and set aside.

Once the fish is cooked through and crispy on the outside, remove from the oven and set aside to cool slightly.

Build your taco by placing the fish on the tortilla and topping with the salsa and a dollop of spicy mayonnaise.

Nutrition

Type	Quantity
Fiber	4.6g