Scott made this yummy dish for our Sunday dinner. Everything was freshly prepared and even the tortillas were made from scratch. Replacing the white flour with a mix of whole wheat and rice flours, makes for a healthier tortilla. Scott made the tortillas quite small, about 5 inches, which made for more of an appetizer-sized taco. They can easily be made bigger though, simply by creating bigger dough balls and spreading them out to a larger size. It all depends on your personal preference.
Recipe Fish Tacos
Mango Salsa (make this first to let the flavors meld together)
10 Tortillas (recipe below)
2 vegan fish fillet (prebattered)
1 Avocado (cut in chunks)
On top of each tortilla, fill with about 1 -2 ounces of grilled fish, a spoonful of avocado a spoonful of mango salsa. Fold the tortilla and enjoy!
Mango Salsa Recipe
1 mango (chopped)
2 tablespoons chopped red onion
1 clove garlic (minced)
1 tbsp lime juice
small handful cilantro (chopped)
Mix together in a small bowl. Place in fridge until ready to use. Stir again before serving.
1 cup whole wheat
1 cup rice flour
1/2 tsp salt
1 tsp baking powder
1 tbsp coconut oil
3/4 cups water
Oil for frying
In a medium sized bowl, mix dry ingredients together, then lard. Mix with hands until crumbly. Add water and roll into balls about 1/2 inches thick. Take each dough ball and spread out to circle about 5-6 inches wide. Coat your frying pan with oil and let it get hot over medium heat. Add your dough circle and cook on each side until just beginning to brown. Set aside for later use.