Fish Tacos with Guac
Oh my word, I cannot tell you how delicious these fish tacos were. These tacos are not only great when entertaining, but they are fun to build and prepare and can make for a great family meal – really involving the children.
They are high fibre, filled with vegetables that offer an abundance of vitamins, minerals and bioactives and they make for a great light meal.
Hake is a healthy, lean source of protein, which provides a good range of B vitamins needed for the methylation cycle in the body which is involved in the production and repair of DNA, mood control and stabilization, cardiac health and more. Not to mention the aromatic spices used for the fish, imparting their anti-inflammatory effects on the body.
The cabbage, baby spinach, coriander and mint nourish the body with nutrients to the likes of folic acid, iron, vitamin B2, B6, calcium, magnesium, manganese and potassium. They also contain the bioactive ingredient sulforaphane which improves our detoxification system and hormone balance.
The spring onion, red onion and radishes are loaded with quercetin, the bioactive that ‘switches on’ the master anti-oxidant regulator in the body.
Let’s not forget the vitamin C from the chillies and the healthy fats from the creamy avocado guacamole.
Here it goes!
450g hake fillet
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
½ lemon (2 tablespoons lemon juice)
5 tablespoons olive oil (2 for fish, 3 for frying)
Salt and Pepper
¼ lemon (1 tablespoon lemon juice)
Salt and pepper
Taco and Fillings
Cooked hake fillets
6 whole-grain tacos (see blog for recipe, or use store-bought)
1 baby red cabbage (1 cup chopped)
4 spring onions
½ red onion
1 cup fresh baby spinach
½ cup fresh mint
½ cup fresh coriander
2 tablespoon smooth low-fat cottage cheese
1 medium hot serenade red chilli
Pickled radishes (see blog for recipe)
Salt and pepper
1 extra lemon or lime for garnish
1 Cut the large hake fillet into evenly-sized cubes of fish, approximately 3 cm each, and place the fish cubes into a mixing bowl.
2 Add the paprika, cumin, cayenne pepper, lemon juice, 1 tablespoon of olive oil, salt and pepper into the mixing bowl and gently rub and mix the spices onto the fish cubes.
3 Place a large griddle pan onto a medium-heated stove top. Once the pan is hot, add the olive oil, followed by the pieces of spiced-fish.
4 Grill the fish for approximately 4-5 minutes, turning the pieces over once the underside is golden brown. Remove the fish from the pan and set aside for the taco assembly.
1 Place the avocado, lemon juice, lime juice, salt and pepper into a bowl.
2 Using a fork, mash it all together until it forms a relatively creamy consistency.
3 Set aside for plating.
Taco Filling and building
1 Finely chop the cabbage, the spring onion and red chilli, then place them in separate bowls.
2 Chop the tomatoes into small cubes and slice the red onion into long thin slices, then also place them in separate bowls.
3 Take a taco and smear a teaspoon of smooth cottage cheese on the bottom.
4 On top of the cottage cheese start layering your fresh ingredients, starting with a few baby spinach leaves, followed by red cabbage, a few onion strips and tomatoes.
5 Place 3-4 cubes of grilled fish on top of the fresh bed of filling, followed by a sprinkle of spring onion, red chilli, fresh coriander, fresh mint and pickled radish.
6 Top it all off with a dollop of creamy guacamole.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
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