MEXICAN FISH TACOS
Few years ago, I went on holidays to Mexico, and I fell in love with the simplicity and tastiness of tacos. This is by no means the original recipe, but my take on this famous dish.
When choosing fish, opt for smaller oily fish when possible, like mackerel, sardines or salmon, since they contain a higher amount of Omega 3 fatty acids, that are anti-inflammatory. I always avoid farmed fish due to the high use of antibiotics and other medication given.
As always, I try to add many vegetables so I can pack as many antioxidants, vitamins and minerals as possible. The addition of coriander is particularly beneficial for its mild chelating properties, namely it binds to heavy metals (particularly lead) aiding their removal from the body. Because we involuntary absorb heavy metals from the environment around us (pollution, water, antibiotics and so on), it is vital to aid the body in the detoxifying process.
Serve: 4
Time: 30 minutes
Difficulty: easy
INGREDIENTS
-400gr fish of your choice (I go for whatever is fresh but NOT farmed)
-Salt and pepper
-½ teaspoon of paprika, ½ teaspoon of cumin and a pinch of cayenne powder
For the coleslaw:
-2 cups of grated cabbage
-1 grated carrot
-1 tablespoon of extra virgin olive oil
-1 ½ tablespoon of apple cider vinegar
-1 tablespoon of coriander, chopped
For the guacamole:
-A handful of parsley, chopped
-1 ½ avocado
-1 tablespoon of extra virgin olive oil
-a pinch of cayenne
-1 clove of garlic
To serve:
-8 lettuce leaves
-half thinly sliced onion
-A handful of fresh coriander
-1 tomato, chopped into cubes
-Tortilla wraps (I like to use the ones made of blue maize)
-1 lime
METHOD
1-For the fish, place it in a baking tray, rub the paprika, cumin and cayenne powder and a drizzle of olive oil on both sides. Cook on medium health on a pan for few minutes per side. When ready put aside.
2-For the coleslaw, place the cabbage and the carrot in a bowl, add salt and pepper to taste, add olive oil and 1 tablespoon of vinegar. Set aside.
3-For the guacamole, peel and pit the avocado, add salt, pepper, cayenne powder, the clove of garlic crushed, 1 tablespoon of olive oil and the parsley. Mix it all together with a blender or a fork until you have a creamy consistency (if you need, you can add a splash of water to make it creamier). Set aside.
4-Time to combine your tacos. For each wrap put a lettuce leave, a piece of fish, 1 ½ tablespoon of coleslaw, the tomato, coriander and some guacamole. Squeeze some lime on top and enjoy.