Quinoa + lemon myrtle crumbed fish tacos

One of our signature dishes: Paleo Fish Tacos! Featuring locally caught snapper crumbed in organic quinoa flakes mixed with fresh herbs and native spices. The gluten free tortillas are made from a combination of cassava flour and purple sweet potato flour. This is a feast full of freshly picked greens and perfectly paired with our Primitively Sauced: Green Goddess sauce. Join us for this delicious culinary adventure!

TACO INGREDIENTS

• 260g cassava flour

• 50g gold or purple sweet potato flour

• 1 tsp salt

• 40g/ 3tbsp extra virgin olive oil

• 280g warm to hot water

TACO METHOD

1. Place all ingredients into a bowl and mix well into a soft dough

2. Portion into 30 to 40g balls and roll in a little excess cassava flour

3. Use a tortilla press and flatten between two piece of baking paper 

4. Place a large frypan on a medium heat with a dash of olive oil and cook for 2 to 3 minutes per side.

5. Once cooked place in a stack until ready to serve!

CRUMBED FISH INGREDIENTS

• 500g of your favorite white flesh fish - we love locally caught pink snapper or North west goldband snapper

•  1 cup cassava flour or tapioca starch

•  Pinch salt + pepper

•  2 pasture raised eggs (whisked with ¼ cup water)

•  2 cups organic quinoa flakes

• 2 tsp GH Oceanic seasoning

CRUMBED FISH METHOD

1. Place cassava flour salt and pepper in 1 bowl, egg in another bowl and quinoa and spices in another bowl.

2. Coat the fish in the flour then egg and finally the quinoa flake mix, make sure they are well coated and repeat until all done.

3. Refrigerate for 3o minutes.

4. Place a large frypan in a medium to high heat, place a good knob of organic grass-fed butter and a good splash of macadamia or olive oil.

5. When sizzling place in your fish and cook for 3 to 4 minutes per side. (should be nice and golden brown and crispy).

6. Remove from the pan and place on a plate with paper towel to remove any excess oil.

7. Allow to rest for 3 minutes and serve with the cassava tacos, guacamole, orange salsa and green goddess sauce!!

Tips: This recipe works perfect with prawns and even chicken!

GARNISH INGREDIENTS

Guacamole:

• 1 large or 2 medium avocadoes

• 1 lime juiced

• Pinch salt and pepper

• Handful chopped coriander (optional)

• ¼ red onion (optional)

1. Place all ingredients into a bowl and mash until desired consistency.

Orange + jalapeño salsa:

• 1 cara cara navel orange

• 1 jalapeno (finely chopped)

• 1/4 red onion (finely diced)

• Handful parsley (chopped)

• 1 tsp green goddess sauce

• Drizzle extra virgin olive oil

• Pinch of salt

Place all ingredients into a bowl and mix.

or

Rainbow slaw

• 1 cup red cabbage (finely sliced)

• 1/2 kohlrabi or carrot (grated)

• 1 golden beetroot (grated)

• 1/4 jalapeno (finely chopped)

• Handful parsley (chopped)

• 1 tsp green goddess sauce

• 1 tsp dijon mustard

• Pinch of salt

• 2 tbsp good quality mayo

• 1/4 lime (juiced)

Place all ingredients into a bowl and mix.