Fish Taco Balls over Pico De Gallo Slaw February 25, 2019
Fish Taco Balls over Pico De Gallo Slaw combines the best of both worlds! A simple dinner that’s easy to make, and bursting with fresh flavour. Family approved. Check out the original recipe here.
Ingredients
Fish Taco Balls
- 900g of fresh boneless fish fillets such as gurnard, trevally, tarakihi or red cod
- 2 egg whites
- 1 lime, juiced
- 1/4 cup almond flour
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- 1 1/2 teaspoons chilli powder
- 1 1/2 teaspoons cumin
- Couple of teaspoons lime zest
- dash of cayenne (optional)
- 1 tablespoon coconut oil
Pico De Gallo Slaw
- 4 cups finely sliced cabbage
- 1 large heirloom tomato, diced
- 1 large jalapeno, seeded and finely diced
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- salt to taste
Instructions
- Cut the fish fillets into small cubes, then place into a blender or food processor
- Add the egg whites, lime juice, and almond flour. Blend until the fish is broken down into a thick paste (this should only take 30 seconds or so).
- Scoop the fish paste out of the blender and into a large bowl. Add the fresh cilantro, salt, chilli powder, cumin, cayenne (if desired), and lime zest. Mix until well combined then form into balls (each ball roughly 1 1/2 tablespoons)
- Heat the coconut oil in a large pan over medium-high heat. Once the oil is hot, place the fish balls into the pan
- Sear for 2 minutes, then use kitchen tongs to gently turn each ball to sear on the opposite side for another 2 minutes
- Turn the heat down to medium and continue flipping the balls, 1 minute per side until all sides have cooked. From start to finish, this should take roughly 10-12 minutes total
- Combine the shredded cabbage, diced tomato, diced jalapeño, red onion, fresh cilantro, and lime juice. Mix well and serve as a base for the fish taco balls
Categories: Recipes