Ingredients
- 500g cauliflower rice (pre-made)
- 250g wholemeal flour (or your choice of flour)
- 2 large eggs, lightly beaten
- 2 tsp Bioglan Hi-Zorb Turmeric Powder
- Salt and pepper, to taste
- 1 cup pre-made cabbage slaw, to serve
Fish Fillets
- 300g white fish fillets, cut into strips
- Pinch cayenne pepper
- ¼ tsp paprika, ground
- ¼ tsp cumin, ground
- ¼ tsp Bioglan Hi-Zorb Turmeric Powder
- Salt and pepper, to taste
- Extra virgin olive oil
Salsa
- 1 avocado, pip and seed removed, diced
- 2 ripe tomatoes, finely diced
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1-2 jalapeno chilli, finely sliced
- 1 fresh lime, juiced
- Salt and pepper
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Method
Step 1.
For the salsa, combine avocado, tomatoes, onion, garlic, jalapeno, lime juice, salt and pepper in a small bowl, mix well, and set aside to let the flavours develop.
Step 2.
To make the tortillas, pre-heat oven to 180C and line a tray with baking paper. Steam the cauliflower rice according to packet directions. Transfer to a thin towel and squeeze out as much moisture as possible. It’s very important to remove all of the water.
Step 3.
In a large bowl, mix together the flour, eggs, turmeric, salt and pepper. Add the cauliflower and mix until well combined.
Step 4.
Using your hands, shape the mixture into six small balls and place each onto the prepared baking tray, moulding into a tortilla shape.
Step 5.
Place the tray into the oven and bake for around 7-8 minutes or until the base is golden. Turn over and cook on the other side for another 5 minutes or until golden. Remove from the oven and allow to cool slightly on the tray before moving onto a cooling rack.
Step 6.
To make the fish, heat olive oil in a frypan, dust the fish fillets with cayenne, paprika, cumin, turmeric, salt and pepper before frying off in the pan for a few minutes each side until golden.
Step 7.
Place a handful of slaw on each tortilla, top with fish, salsa and finish with a squeeze of lime.
Serves 2-4 |
