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Shop 35, 2-22 Knox St (Cosmopolitan Centre), Double Bay NSW 2028
Entry at rear via Short St immediately after the entrance into the Cosmopolitan Centre Carpark. Opposite #2 Short St.

+61434109922

Stephanie Malouf | Accredited Nutritionist

Chilli, Ginger & Lime Fish Tacos

Conscious Recipes

Chilli, Ginger & Lime Fish Tacos

Stephanie Malouf Nutrition

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Makes 6 tacos

INGREDIENTS

  • Juice of 1 lime
  • 2 inch knob of ginger, minced or grated
  • 1/2 tsp cumin 
  • 1/2 tsp chilli flakes  
  • 1/2 capsicum, finely diced
  • 300g white fish - I used ling 
  • 2 cups finely shredded purple cabbage  
  • 2 Tsp coconut oil or 1 Tbsp extra virgin olive oil 
  • 6 x mountain bread wraps or thin wrap bread  
  • Shredded coconut & coriander to garnish  
  • Salt & pepper to taste

Dressing

  • 2 Tbsp tahini  
  • Juice of 1 small lime 
  • 1/4 tsp cumin  
  • 1 tsp honey
  • Warm water to thin  

METHOD:

1. Slice the fish into thin strips and add to a bowl with the lime juice, chilli flakes and cumin and combine well. Leave to marinate whilst prepping the rest.

2. Place a 6 inch wide bowl down onto the wrap bread and cut around the edge using a sharp knife to create a round taco. Repeat 6 times. 

3. Heat the oil on medium heat and add the grated ginger to the pan followed by the marinated fish. Pan fry until cooked through.

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4. Lay down the tacos onto a serving platter and add 1 handful of shredded cabbage to each and top with the fish. 

5. Add a sprinkle of the diced capsicum, shredded coconut and coriander to each.

5. Combine all dressing ingredients in a bowl and drizzle a generous amount over each taco and serve.

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