Fish Taco with Guacamole & Homemade Corn Tortillas
It’s time to have some friends over and you want a meal that’s festive, but not too complicated. So, what’s for dinner tonight? Fish taco à la Food Pharmacy! In this recipe, the white flaky fish is layered with mango salsa, cilantro and guacamole, all tucked inside warm corn tortillas. And rest assured, the actual preparation is much easier than you think.
You need two fillets of white fish. Cut the fillets into cubes and marinate with cilantro, chili pepper, garlic, lime, ginger, tamari and honey. Pan fry the fish at low temperature and set aside.
Change into something festive and mix almost 1 cup corn flour, almost 1 cup psyllium husk, almost 1 cup sesame seeds, 1/2 tsp baking powder and 1/2 tsp salt in a bowl.
Add almost 1 cup of water (or any milk) and 1-2 tablespoons of rapeseed oil and stir until smooth.
Divide the dough into six pieces, and shape each piece into a small ball. Roll out into a corn tortilla between two baking papers, then bake the tortilla over low heat using a cast iron pan. Wait a couple of minutes and turn the bread to bake some more. Kind of like making pancakes.
Congratulations! You’ve made your first tortilla!
Top the tortilla with all the things you love. Diced mango? Cilantro? Spicy chili mayonnaise? Guacamole? So easy to make with ripe avocados, garlic, lime, cilantro, salt and freshly ground black pepper. Pickled red onions? Peel and thinly slice a red onion, and put in a heatproof bowl. Then bring 0.5 cup water, 2 tbsp white or red wine vinegar and a pinch of salt to a boil, and pour over the sliced onions. Done!
Dinner is ready and the guests will arrive in less than five minutes. But one burning question remains: what should we wear?
Muy bien! Enjoy!