Gurnard Tacos with Tomato Avocado salsa – (Tacos can be either soft or crispy shell)
Ingredients
300grm Gurnard fillets
2x Tbsp. fresh lemon or 1x tbsp. fresh lime juice
2x Tbsp. Ground cumin
2x Tbsp Cocavo Num Num Seasoning
2x cups Rice flour for dusting.
Cocavo Coconut Avocado, Turmeric and Lemon Zest oil for cooking
Slaw
1x Carrot, Julienne sliced
1x Beetroot Julienne sliced
1x White Daikon Julienne sliced
1x Red onion Julienne sliced
Sprinkle of Cocavo Num Num seasoning
Coconut Mayonnaise (Substitute Best Mayo)
Salsa
2x tomatoes
1x Avocado (firm)
¼ cup Coriander chopped or Italian Flat leaf Parsley
1x Spring onion finely chopped
1x Small red onion finely diced (optional)
Sea salt to taste
½ tsp Caster sugar to taste.
Juice of 1x lime or 2x Tbsp. Calamansi or lemon juice.
Lemon or lime cheeks to garnish along with small ramekin of Thai sweet chilli sauce, Coconut Mayonnaise or sour Cream on the side.
Method
1. Place the fish fillets on a platter then drizzle over the lime or lemon juice.
2. Combine the rice flour and cumin together using a whisk or fork, then dredge the fish fillets through this. Set aside.
3. For the salsa
Quarter the tomatoes and remove the seeds then dice.
Dice the avocado into same size as tomato
Combine the above in a glass bowl then add in the balance of the salsa ingredients, gently fold together so as not to mush.
Set aside in the fridge until ready for use.
4. Cook the fish in a non-stick fry pan in a little Cocavo Coconut Avocado, Turmeric and Lemon Zest oil until golden on one side, turn and repeat, set aside to keep warm while you cook the Tacos.
5. Combine all the Slaw ingredients together in a bowl then toss together. (Important Do not add to much Coconut mayo)
6. Warm the tacos in the Air Fryer, Oven or microwave (As Per Pkt Instructions) then place Baja Slaw top with fish fillet and Mayo
7. Garnish with Fresh coriander or Italian Parsley, Lime cheeks or Calamansi, Thai sweet chilli sauce & Coconut Mayonnaise on the side.
