Coastal Seafood: Week #5
Fish & Sweet Potato Tacos
Crispy fish in GF tortillas with slaw and fresh cilantro
Ingredients
- 500 g white fish fillets
- 4 gluten-free tortillas
- 3 sweet potatoes, cubed
- 200 g red cabbage, shredded
- 2 tbsp cornmeal
- 1 lime
- Fresh cilantro
- 2 tbsp olive oil
- Salt and cumin
Instructions
- 1
Roast sweet potatoes with oil, cumin, salt at 200°C for 25 minutes.
- 2
Dust fish with cornmeal, salt, and pepper. Pan-fry in oil 3–4 minutes per side.
- 3
Warm tortillas in a dry pan.
- 4
Fill tortillas with fish, sweet potato, slaw, cilantro, and lime juice.