Crumbed Flathead Tacos, Slaw and Avocado Crema
Recipe by Helen Tzouganatos
Ingredients:
Avocado Crema
2 large avocados, pitted
¼ cup extra virgin olive oil
Juice of 2 limes
1 small garlic clove, crashed
Handful of fresh coriander
1 tsp sea salt flakes
Pinch of cracked pepper
Slaw
3 cups shredded white cabbage
10 cherry tomatoes, quartered
Small handful coriander, roughly chopped
Squeeze of lime juice
Pinch of sea salt flakes and cracked pepper
Fish
3 cups gluten free cornflakes
1 tsp sea salt flakes
1½ tsp paprika
¼ tsp ground white pepper
⅓ cup tapioca flour
2 eggs
1 tbsp Dijon mustard
350g flathead fillets, cut into 10cm strips
Light olive oil, for frying
8 gluten free corn tortillas
Lime wedges, to serve
Method:
Add avocado crema ingredients to a food processor and blitz until smooth. Transfer cream to bowl.
Add slaw ingredients to a new bowl and toss to combine.
Place corn flakes, salt, paprika and pepper into a food processor and pulse into a coarse crumb.
Set up a crumbing station with three shallow bowls: tapioca flour in one bowl, whisked eggs and mustard in another, and the crumb mixture in the third. Individually dip each piece of fish in tapioca flour, dusting off the excess, then in the eggy mustard, and then firmly press fish into the crumb mixture to coat all sides.
Heat a frypan over medium heat and pour in enough oil to shallow fry. Heat oil to 180°C then fry the fish, turning halfway, for a few minutes until crispy and golden. Drain fish on wire rack.
Heat the tortillas in a dry frying pan. To assemble, spread avocado cream on the tortilla then top with crumbed fish and slaw. Serve with lime wedge.
