Low FODMAP La Tortilleria Grilled Fish Taco
The grilled fish taco is a staple in Mexico City & one of the most popular taco varieties in Australia. You can use any flaky white fish that you can get for this recipe; barramundi, snapper and blue eye are some of our top picks. We’ve made some mindful swaps so that anyone following a low FODMAP diet can enjoy this delicious crowd pleaser ¡Que Rico!
Cook time: 30 minutes
Serves: 4
Ingredients:
• 200g La Tortilleria Corn Tortillas
• 330g White Flaky Fish Fillets
• 2 Cups Cherry Tomatoes
• 2 Cups Chopped Fresh Coriander
• ¾ Cup Chopped Iceberg Lettuce
• $29.00¾ tsp Cumin
• 3 tbsp Rice Malt Syrup
• ¾ tsp Chilli Powder
• ¾ Cup Garlic Infused Olive Oil
Method:
1. Prepare the marinade by combining the cumin, rice malt syrup, 1 ½ cups of the fresh coriander, chilli powder & ½ cup of garlic infused olive oil in a blender.
2. Place the fish in a bowl & cover with the marinade, ensuring it is well coated. Place in the fridge for 4 hours.
3. Dice the cherry tomatoes & chop the remaining ½ cup of coriander. Mix them together with ¼ cup garlic infused olive oil & add salt & pepper to taste
4. Preheat your frying pan to a medium- high heat & place the fish skin down. After 5 minutes, flip the fillets, remove the skin & cook for another 5 minutes. Flip the fish one last time & cook till it flakes.
5. At the same time, heat your tortillas on a very hot dry frying pan until soft & floppy, about 10 seconds either side. Wrap them in a thick cloth or aluminium foil as you go to keep them warm.
6. Place tortillas on a plate, add the fish flakes, & top with tomato & coriander mix & fresh chopped lettuce.
Recipe Acknowledgement: La Tortilleria
