This recipe uses our low-carb pancakes as the tacos. We cooked them in a slightly smaller pan this time and got 6 tacos from the recipe.
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This recipe uses our low-carb pancakes as the tacos. We cooked them in a slightly smaller pan this time and got 6 tacos from the recipe.
YIELDS
6 Servings
TO MAKE THE FISH
600 g firm white fish (bones and skin removed)
2 tbsp butter
TO MAKE THE SALSA
1 small radish (thinly sliced)
½ cup cucumber (finely diced )
1 medium spring onion (finely sliced )
1 cup cherry tomatoes (quartered )
3 tbsp lime juice
50 ml olive oil
1 handfull coriander leaves
1 whole chilli (chopped – optional)
TO MAKE THE TACO
6 low-carb pancakes
TO MAKE THE FISH
Cut the firm white fish into thick fingers and season well with salt and pepper. Heat the butter in a frying pan and fry the fish for 2 minutes on each side, until cooked through. Remove from the heat and roughly flake.
TO MAKE THE SALSA
Mix together all the ingredients, except the sour cream or Mexican white sauce, and season well with salt and pepper. Leave out the chilli or serve it on the side, depending on preferences.
TO MAKE THE TACO
Hold the pancake in your hand and spoon in a little sour cream or
white sauce. Top with the flaked fish and finally spoon in some
salsa. Eat immediately – and don’t even think about using a knife
and fork!
Cook’s Tip
Plop them on the table with bowls of fillings, and leave everyone to
make their own. If your brood isn’t into fish, try them with chicken.