From The Beauty Chef Gut Guide By Carla Oates
coconut oil for cooking
1 large avocado, halved, stone removed and flesh coarsely mashed
For The Slaw
1/4 small green cabbage, shredded
1 carrot, peeled and shredded
5 1/2 ounces of radishes, shredded
1 large handful coriander (cilantro) leaves
juice of 1 lime
1 1/2 tablespoons olive oil
For The Spiced Fish
1 pound 2 ounces skinless firm white fish fillets, such as non-oily mackerel
2 tablespoons arrowroot
1/2 teaspoon Himalayan salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
For The Hard-Shell Tacos
1 1/2 cups quinoa flour
1/2 cup millet flour
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
pinch of Himalayan salt
3/4 cup water
2 tablespoons olive oil
For The Fermented Tomato + Coriander Salsa
1 kilogram organic tomatoes, diced
1 medium red onion, diced
3 large handfuls, coriander leaves and steams, coarsely chopped
2 jalapeño chillies or 2 long red chillies, thinly sliced
juice of 1 lemon
juice of 2 limes
2 tablespoons Himalayan salt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
To prepare the tacos, toast the quinoa flour in a dry frying pan over low-medium heat util hot, golden and nutty. Set aside to cool.
Combine the cooled toasted quinoa flour, millet flour, turmeric, cumin and salt in a medium bowl. Add the water and olive oil and stir to form a slightly sticky dough. Add a little additional water, if required.
Divide the dough into 12 portions and roll into balls. Using a tortilla press of a rolling pin, flatten the balls one at a time between two sheets of baking paper to make thin, approximately 6 inch-wide discs.
To cook, heat a small cast-iron or non-stick frying pan over high heat. Place the tortillas, one at a time, onto the pan and lay them down flat with the base sheet of paper still attached. Cook for 1-2 minutes (the paper will easily peel off after about 20 seconds), until the surface begins to bubble. Flip and cook for a further 1 minute, or until cooked through with golden brown spots. Immediately lay each hot taco over a rolling pin suspended over two pans or bowls, and gently bend into a 'U' shape. Hold briefly in place. Leave to cool and firm up to hold their shape, then remove and set aside.
To prepare the slaw, combine the cabbage, carrot, radishes and coriander in a medium bowl. Add the lime juice and olive oil and toss to coat.
To prepare the fish, cut the fillets into 4-inch strips. Combine the arrowroot, salt, and spices in a medium bowl. Add the fish and toss to coat. Heat a large frying pac over medium heat. Drizzle in a little coconut oil. Cook the fish for 2 minutes on each side, or until just cooked through.
To prepare the salsa, place the tomatoes, onion, coriander, and chili in a large glass bowl. Add the lemon and lime juice, salt, garlic, cumin, and pepper. Mix well. Cover with muslin cloth or a clean tea towel and set aside for 1 hour. Tightly pack the salsa mixture into a sterilized capacity Mason, preserving or glass jar. Firmly press down to submerge. Cover with cabbage leaves. If using an ordinary jar, weigh down with specialized ceramic weight or a smaller jar filled with water. Ensure there is a 5cm gap between the cabbage leaves and the top of the jar. Cover with a double layer of muslin cloth and secure with a rubber band. If using a Mason, preserving or specialized fermenting jar, secure the lid. Leave to stand at room temperature, out of direct sunlight in a well-ventilated place for 2-4days. Check daily to ensure the salsa is completely submerged in brine. Press down and weight as required. Transfer into smaller sterilized jars, if desired, ensuring the salsa is covered in liquid.
To assemble, spoon some of the avocado down the middle of the tacos. Top with slaw, spiced fish and some of the fermented tomato and coriander salsa.