On vacation last year, we ate at a great seafood restaurant that had fish tacos on the menu. I’d never had fish tacos and they sounded great, but I wanted to avoid the tortilla, so I asked if they could convert it in to a salad. They did and I loved the result. Once we got home, I decided to re-create that salad and it's now a lunch favourite. There are endless variations to this recipe and you can customise it to fit your taste.
- 2 tbsp coconut oil or butter
- 500 g snapper (or any white fish)
- 2 tsp cumin powder
- 1 tsp chilli powder
- ½ tsp each salt and pepper
- 3 garlic cloves, peeled and crushed
- zest and juice from 2 organic limes
- zest and juice from 1 organic orange
- 1 tbsp honey or maple syrup
- 1 cup salad greens or ½ head iceberg lettuce
- 1 cup sauerkraut or fermented beets (beetroot)
- ½ cup red onion, finely chopped
- 2 tbsp coriander, finely chopped
- 2 tomatoes, diced
- 1 avocado, sliced
- ½ cup sour cream
- hot sauce (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter or coconut oil in a frypan over medium-high heat.
Sprinkle fish with cumin, chilli powder, salt, pepper and garlic cloves, making sure that both sides are well spiced. Add fish to the pan and fry until cooked through, approximately 3-4 minutes each side. Remove from the heat, top with orange and lime zest and the juice of 1 lime. Drizzle with the honey or maple syrup and set aside.
Divide lettuce cups or greens onto plates. Top with desired amount of sauerkraut or beetroot, onion, coriander, tomatoes, avocado and fish. Squeeze the rest of the orange and lime juice over top and garnish with sour cream and hot sauce (if using).
• As with anything containing seafood, make sure to source from wild-caught and sustainable sources whenever possible.
Recipe from Welness Mama by Katie the Wellness Mama, with photographs by Katie the Wellness Mama.