19 Mar Fish Tacos with Homemade Wraps
- 100 g chickpea flour
- 140 g tapioca starch
- 1/4 tsp xanthan gum
- 1 tsp salt
- 1 egg*
- 350 g water*
- oil for frying*
- 2 corn cobs husks removed and cut in half
- 1/4 red cabbage finely shredded
- 1 TBS olive oil*
- 1 lemon juice only
- 1 avocado mashed
- 1 shallot finely chopped
- 1 sprig coriander leaves chopped^
- 2-4 TBS plain flour*
- 1 tsp coriander ground
- 1/4 tsp cayenne pepper
- 4 fish fillets cut into strips
- sour cream*
- coriander leaves^
- chilli sauce*
- 4 chicken breasts
Place all ingredients into mixing bowl and blend 20 sec / speed 6.
Pour batter into a jug so you can start step 1 of Filling below before commencing the next step.
Heat a little oil in a fry pan over medium heat and pour batter into pan, working quickly to swirl the batter until you have a thin layer.
Cook the wrap for 1-2 mins until the edges are starting to crisp up, flip and repeat and then allow to cool whilst you prepare the filling.
Wash mixing bowl and fill with 500g water.
Place corn into simmering basket, insert and cook 10 min / varoma / speed 1.
Mix the cabbage, olive oil and 1 TBS of lemon juice in a bowl until combined.
Combine the avocado, shallot, coriander and remaining lemon juice in a bowl.
Combine the flour, coriander and cayenne pepper in a shallow bowl and turn the fish in the flour mixture to coat.
Once corn has finished steaming, brush with some olive oil and cook for a few mins turning frequently in the fry pan until charred.
Drizzle some more olive oil in frypan and cook fish for 2-3 mins each side or until cooked through.
Divide the wraps among plates, top with cabbage mixture, corn, fish, avocado, sour cream, coriander and chilli sauce.
Cut chicken into strips and continue with step 5 above and cook for a few mins each side.
Fish Free Alternative
Chicken breast in place of fish.
Dairy Free Variation
Omit sour cream.
Please observe the safety instructions in the Thermomix instruction manual at all times.