Fiesta Salad:
- ½ an avocado
- 1 Lebanese cucumber
- 2 tomato’s
- Juice of 1 lime
- 1 tsp paprika
Lime Mayo:
- 1 cup low FODMAP Mayonnaise
- Juice & zest of 1 lime
- 1 tsp Cobram Estate Garlic Infused Extra Virgin Olive Oil
- Salt & Pepper
Crumbed Fish:
- 400g firm white fish
- 2 Tbl corn flour
- 2 eggs
- 2 Tbl rice crumbs
- 2 Tbl sesame seeds
- 2 Tbl LSA
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp iodized sea salt
- 1 Tbl Cobram Estate Light Extra Virgin Olive Oil
Method
1- De-seed tomatoes and cucumber. Dice avocado, tomatoes and cucumber and combine in a large bowl with lime juice and paprika.
2- Combine all lime mayo ingredients and mix well.
3- Dice fish into 1 ½ inch chunks, place in a sealable bag with cornflour and shake to coat.
4- Scramble eggs in a bowl, and empty floured fish into bowl to coast with eggs.
5- In the empty bag combine rice crumbs, sesame seeds, LSA, cumin, cayenne pepper and iodized sea salt. Remove fish from egg, add to bag and shake to coat.
6- Heat Cobram Estate Light Extra Virgin Olive Oil in a large pan and cook fish for a few minutes on each side. Place on a paper towel to rest.
7- Enjoy fiesta salad, lime mayo and cookes fish together in tacos.
Recipe thanks to our friend, Everyday Nutrition.
