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

  1. Cut the fish fillets into small cubes, then place into a blender or food processor
  2. 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).
  3. 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)
  4. Heat the coconut oil in a large pan over medium-high heat. Once the oil is hot, place the fish balls into the pan
  5. Sear for 2 minutes, then use kitchen tongs to gently turn each ball to sear on the opposite side for another 2 minutes
  6. 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
  7. 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

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