Low-FODMAP Fish Tacos

All, Cold food, Hot food, Little plates

Pesco-vegan | Low-FODMAP | Gluten-free | Dairy-free
Serves 2 hungry adults (with leftovers)

Ingredients

For Fish

  • 50g (1/2 cup) of almond meal
  • 2 tbsp of tapioca starch
  • 1 tsp table salt
  • 1 tsp smoked paprika
  • 500g skinless, boneless white fish fillets (ling, barramundi)
  • Flavourless (bland) frying oil (sunflower, canola)

For Coleslaw

  • 75g white cabbage, finely shredded
  • 75g red cabbage, finely shredded
  • A handful of chopped coriander leaves
  • 1/2 long cucumber, finely diced
  • 1/2 teaspoon of coconut sugar (or brown sugar)
  • Juice of one lime
  • Salt (to taste)

To Serve

  • Corn tortillas (3-4 per person)
  • Extra coriander leaves to serve
  • Coconut yoghurt (plain) or regular dairy sour cream (stir in a squeeze of lime juice to freshen)
  • Fresh green chillies, finely diced (or sriracha chilli sauce) or hot chillies/sauce of your choice
  • Four lime quarters

Directions

  1. In a bowl, mix all the salad ingredients (thinly sliced cabbages, half a cucumber, diced, a handful of coriander leaves, juice of one lime, 1/2 teaspoon of coconut sugar and salt to taste).
  2. In a smaller bowl mix half a cup of almond meal, two tablespoons of tapioca flour, one teaspoon of salt and one teaspoon of smoked paprika for the fish coating.
  3. Cut the fish into strips that fit nicely into a taco. If it’s your first time, about the size of a thumb. Toss the fish in the almond meal mixture. Shake off the excess and transfer to another plate until you’re ready to cook.
  4. Heat your vegetable oil over medium-high heat in a large non-stick frying pan. When the oil is properly hot, carefully lay the coated fish pieces into the pan. Brown each piece on all sides until golden brown and cooked through. Don’t let fish stick to the bottom and add more oil if you need to. Once cooked, place on another plate with absorbent paper to mop up any excess oil.
  5. Before serving, lightly toast each tortilla or heat them up in the oven (a stack will be heated in foil at 160C).
  6. Place the tortillas in the middle of the table, surrounded by your delicious toppings – the chillies, coconut yoghurt and extra coriander leaves, plus the lime.