Over the summer, my mum developed a love for some delicious fish tacos we had at a little Mexican restaurant in Brunswick Heads (my favourite place ever!). So, when her birthday rolled around last month, I surprised her by making a healthy version for her birthday dinner. Needless to say, they were a hit!

Now, I have to admit, this recipe takes much longer to prepare than my others, but the end result is definitely worth it. You’re left to enjoy fresh, nutritious and absolutely delicious little parcels of goodness!

This recipe is a great way to include some good quality fish into your diet however, in saying that, try and ensure you’re able to source good quality, wild caught fish and avoid buying the little farmed guys.

Along with the nutritional benefit provided by the fish, the condiments are also packed with a number of vitamins, minerals and nutrients which will leave you feeling nourished and comfortably satisfied.

The coleslaw is made predominately from cabbage which is a part of the Brassica vegetable family, also known as a cruciferous vegetable. This group of vegetables is highly beneficial in a number of ways; a major one being its support of the detoxification processes of the liver. Along with the cabbage, the onion, garlic, herbs and spices included in this recipe will not only love your liver, but your belly too!

The guacamole, created by the beautiful avocado, provides a huge amount of healthy fats (specifically monounsaturated fatty acids) and also fibre. These nutrients help to regulate digestive function by keeping the gut microflora happy and also balance blood sugar levels; ensuring you feel fuelled for longer and not craving dessert right away!

By combining all of these amazing condiments, a fresh, flavoursome and highly nutritious dish is created. So, although it may take a little longer, set aside a little bit of time to give it a go. Trust me, you won’t regret it.

Ingredients

– 1kg fish of choice: I have tried both red snapper and monkfish, both of which worked well
– coconut oil for frying
– ice berg lettuce, or other large leafy veggie for taco shells
*there are plenty of paleo, soft taco shell recipes floating around which I am yet to try

Fish coating:
– 1kg white flesh fish like snapper, ling or monkfish
– 1/2 cup coconut flour
– 1/2 cup arrowroot or tapioca flour
– 3 tsp garlic powder
– 3 tsp onion powder
– 3 tsp cumin
– 3 tsp ground coriander
– 1 tsp sweet paprika
– 1 tsp smoked paprika
– 3 tsp pink Himalayan salt
– ground black pepper to taste

Coleslaw:
– 1/4 red cabbage (shredded)
– 1/4 white cabbage (shredded)
– 1 large carrot (grated)
– handful fresh mint
– handful fresh flat leaf parsley
Coleslaw dressing:
– juice from 1 lemon
– juice from 1/2 lime
– 1 1/2 TBSP tahini
– 1 tsp honey
– 2 tsp Dijon mustard

Tomato salsa:
– 2 punnets cherry or grape tomatoes
– 1/2 red onion (finely diced)
– 2 cloves garlic (crushed)
– 1/2 red capsicum (finely diced)
– handful fresh coriander (roughly chopped)
– juice from 1/2 lime
– drizzle extra virgin olive oil
– salt and pepper to taste

Guacamole:
– 3 ripe avocado (smashed)
– juice from 1/4 lime
– salt and pepper to taste
– 2 tsp nutritional yeast (optional, but delicious!)

Method:

For coleslaw:
1. Combine shredded cabbage, grated carrot, and roughly chopped mint and parsley into a large bowl
2. Place all dressing ingredients into a small jar, or mixing bowl, and shake or mix until well combined
3. Pour dressing over coleslaw mixture and set aside

For salsa:
1. Chop tomatoes into eights, and combine in a bowl with finely chopped red onion and capsicum, crushed garlic and roughly chopped coriander
2. Pour over lime juice, olive oil and season with salt and pepper. Set aside

For guacamole:
1. Place smashed avo, lime juice, salt, pepper and nutritional yeast into mixing bowl and combine!

For fish (prepare last):
1. Prepare fish fillets by cutting into strips – roughly 2cm thick and 5-6cms long
2. Place coating ingredients into a flat bottom glass dish, or something along the lines of. Mix spices and flour together thoroughly
3. In small bunches, coat the fish and set aside
4. Heat a large fry pan on medium heat, and add about 1 TBSP coconut oil
5. When the oil is hot, place your first batch of fish into the fry pan. Make sure you don’t overcrowd the pan!
* Time to cook will vary depending on the fish and size of the pieces. For example, monkfish took about 1 1/2 mins per side, but the snapper was much quicker. Fish is usually nicely cooked when the coating becomes golden brown. Make sure you’re constantly topping up with coconut oil as the fish will soak it up!
6. Place cooked fish pieces on a plate lined with paper towel
7. You’re ready to eat!

Place all of your elements in the middle of the table, build your taco as you wish and enjoy!