with miso-marinated fish
An attractive and tasty dish to serve up to friends and family
About this Recipe
These tacos crisp up beautifully in the oven and look so appealing, piled high with the fish and vegetable toppings. They are also great as leftovers, filled with houmous and salad for a simple lunch.
4 generous servings
Step by Step Instructions
1 tablespoon ginger, peeled & finely chopped
- 2 large garlic cloves
- 3 tablespoons miso paste (red or white)
- 4 tablespoons warm water
- 1 tablespoon runny honey
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 700 grams firm white fish, cut into large chunks
FOR THE TACOS
- 3 medium-size courgette (zucchini)
- 1/4 cup almond meal
- 2 Tablespoons cornflour
- 1/2 Cup Cheddar cheese, grated
- 1 grated zest of a large lemon
- 1/4 teaspoon baking powder
- 1 large egg
- 1 teaspoon Himalayan salt
- Ground pepper
- 2 tablespoons coconut oil, for frying the fish
- 1/4 cup plain yogurt
- 1 cup carrot, grated or finely julienned
- 1 cup finely sliced red cabbage
- 1 cup fresh coriander leaves
Mix together the fresh ginger, garlic, miso paste, water, honey, olive oil, sesame oil, paprika and cayenne pepper in a large glass or ceramic bowl. Add the fish pieces and toss gently. Cover and leave in the fridge to marinate for at least an hour.
Either grate the courgette coarsely, or pulse for a few seconds in a blender, then tip onto a clean tea towel, roll it up tightly and wring out tightly over a sink or bowl, squeezing to remove as much liquid as possible. This is an important step to ensure that they crisp up in the oven (and is easier if you have someone to help you squeeze!).
Tip the courgette into a large bowl and stir in the ground almonds, cornflour, cheese, lemon zest, baking powder, egg, salt and pepper. Mix well, using your hands if this is easier. Divide the mixture into 4-6 portions and place onto a flat baking tray lined with greaseproof paper, pressing them out into circles (around 15cm diameter, but larger if you prefer). They should be as thin as possible, to ensure they crisp up.
Bake for 20 minutes at 180C, then flip over carefully and bake for another ten minutes on each side, until cooked through.
To serve, spread a teaspoon of natural yogurt over a warm courgette taco, add fish pieces and a layer of grated carrot, red cabbage and coriander leaves. Roll up and eat with your fingers, or leave it as an open taco to eat with a knife or fork.
Courgettes are a versatile vegetable to use when following a gluten-free diet, as a replacement for pasta, wraps or pizza base. As a fermented food, miso is great for encouraging the growth of beneficial gut bacteria.
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