These delicious fish tacos just made entertaining or family dinners easy with a quick, healthy and appetising meal that everyone will love. Just double or triple the recipe quantity if you're entertaining more than 4 or for bigger eaters.
Preheat the oven to 160C and line a baking tray with baking paper.
Sift all flours and salt together into a bowl.
Whisk in the water, start with 1/2 a cup and gradually add more water if needed.
Heat a pan (a really good one that the food doesn’t stick to) on medium heat on the stove top. Once its hot, add the oil and depending on your chosen size use a measuring cup or pour some of the mixture onto the oiled pan and cook on one side until it starts to bubble and the bottom is golden. Flip and cook the other side. (You just want each side to be golden as they will finish cooking in the oven).
Once its light golden on each side pop it on the lined oven tray and repeat with the remaining mixture.
Note: It is easier to make and cook them into 3 or 4 flat breads unless you have an amazing non-stick frying pan to make it easier to flip/ turn 2 larger ones.
Once all the flat breads are cooked, place them onto the lined baking tray and pop in the oven to finalise the cooking and crisp them up while you make your filling/ topping for them.
Dry the fish with a paper towel and slice the fish (or chicken) into strips.
In a 1 small bowl place the whisked egg into it and in another bowl place the salt and almond meal.
Put 1 or 2 strips of the fish or chicken into the egg mixture coating them evenly then into the almond meal, coating evenly again. Pop them onto a plate once coated. If the coating isn’t sticking properly just press it onto the flesh of the meat. Repeat with the rest of the fish or chicken strips.
Heat a large frying pan on medium heat.
Once heated add the oil and allow to heat up. You want to be able to shallow fry the crumbed fish or chicken strips so you will need a decent amount (this will depend on your frying pan size).
When ready, drop the strips into the oil, careful not to overcrowd the pan (you may have to do this in 2 batches). Gently brown on all sides, but don’t over cook them, they are better undercooked (but just golden) as they will be finished off in the oven.
Once they are all done, pop onto another lined baking tray and pop into the oven just to finish them off.
Now remove the flat breads, they should be golden and crispy on the edges now and pop them onto plates.
Get your table ready. Put the bowl of spinach, herbs and kale into the centre of the table, along with a bowl of sliced avocado, a bowl of pesto and/ or mayonnaise, sliced chilli, lemon and flat breads.
Remove the fish or chicken strips when golden and ready and place into a bowl on the table.
Once everyone is sitting down if there are two people they can have 2x small flat breads each or 1 large one and fill or top their bread with the toppings provided on the table, if there is 4 people they can each have their own flat bread and fill or top with their chosen toppings.
Enjoy!
Ingredients
Directions
Preheat the oven to 160C and line a baking tray with baking paper.
Sift all flours and salt together into a bowl.
Whisk in the water, start with 1/2 a cup and gradually add more water if needed.
Heat a pan (a really good one that the food doesn’t stick to) on medium heat on the stove top. Once its hot, add the oil and depending on your chosen size use a measuring cup or pour some of the mixture onto the oiled pan and cook on one side until it starts to bubble and the bottom is golden. Flip and cook the other side. (You just want each side to be golden as they will finish cooking in the oven).
Once its light golden on each side pop it on the lined oven tray and repeat with the remaining mixture.
Note: It is easier to make and cook them into 3 or 4 flat breads unless you have an amazing non-stick frying pan to make it easier to flip/ turn 2 larger ones.
Once all the flat breads are cooked, place them onto the lined baking tray and pop in the oven to finalise the cooking and crisp them up while you make your filling/ topping for them.
Dry the fish with a paper towel and slice the fish (or chicken) into strips.
In a 1 small bowl place the whisked egg into it and in another bowl place the salt and almond meal.
Put 1 or 2 strips of the fish or chicken into the egg mixture coating them evenly then into the almond meal, coating evenly again. Pop them onto a plate once coated. If the coating isn’t sticking properly just press it onto the flesh of the meat. Repeat with the rest of the fish or chicken strips.
Heat a large frying pan on medium heat.
Once heated add the oil and allow to heat up. You want to be able to shallow fry the crumbed fish or chicken strips so you will need a decent amount (this will depend on your frying pan size).
When ready, drop the strips into the oil, careful not to overcrowd the pan (you may have to do this in 2 batches). Gently brown on all sides, but don’t over cook them, they are better undercooked (but just golden) as they will be finished off in the oven.
Once they are all done, pop onto another lined baking tray and pop into the oven just to finish them off.
Now remove the flat breads, they should be golden and crispy on the edges now and pop them onto plates.
Get your table ready. Put the bowl of spinach, herbs and kale into the centre of the table, along with a bowl of sliced avocado, a bowl of pesto and/ or mayonnaise, sliced chilli, lemon and flat breads.
Remove the fish or chicken strips when golden and ready and place into a bowl on the table.
Once everyone is sitting down if there are two people they can have 2x small flat breads each or 1 large one and fill or top their bread with the toppings provided on the table, if there is 4 people they can each have their own flat bread and fill or top with their chosen toppings.
Enjoy!
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