Dietician's Choice
Published:
August 17, 2021
August 17, 2021
Fish tacos with pico de gallo and pea mole
New variant of fish tacos, our new favorite!
For serving you need 8 tortillas (recipe below), green leaves (such as spinach or arugula), Pico de Gallo (recipe below), pea mole (recipe below) and, if you want, mayonnaise and coriander.
PrintFish tacos with pico de gallo and pea mole
- Servings : 4 1x
Scale
Ingredients
500g frozen cod fillet
2 limes, juice
Oil, salt, pepper
Gallo
5 tomatoes
1/2 red onion
1 red chili
1 lime
1 tsp honey
olive oil, salt, pepper
Pea mole
400g frozen green peas, defrosted
2 cloves of garlic
1 1/2 dl natural yoghurt
salt, pepper
Tortillas
2 dl of water
1 dl buckwheat flour
1 3/4 dl corn flour
1/2 tbsp apple cider vinegar
2 pinches salt
3 tbsp rapeseed oil (+ extra to fry in)
Instructions
Fish
1. Half-defrost the cod and then cut it into smaller cubes. Put in a bowl and add lime juice, a little oil, salt and pepper and let marinate at room temperature for about 30 minutes (or in the refrigerator overnight for more flavour).
2. Heat oil in a pan. Pour off the liquid from the fish and fry for about 3 minutes.
3. Serve directly on the tortillas together with pico de gallo, pea mole and maybe coriander with a dash of mayo!
Gallo
1. Chop tomatoes into small pieces. Peel and finely chop the onion. Finely chop the chili.
2. Mix everything in a bowl and add the lime juice. Drizzle with a little oil, honey, salt and pepper. Stir.
Pea moth
Mix peas with chopped garlic and yogurt. Season with salt and pepper.
Tortillas
- Mix all ingredients and mix smoothly
- Heat a pan to medium heat, add a little rapeseed oil and pour on about 1/2 dl of batter. Tilt the pan so that the batter flows out, or spread gently with the back of a spoon.
- Fry until the top is dry, turn and fry on the other side. Let rest in a clean towel until it’s time to eat.
