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Erwan whips up some delicious fish tacos, but instead of tortillas, he wraps them in socca, a gluten free pancake made with chickpea flour.
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INGREDIENTS
(Makes 2 tacos)
For the socca:
1 cup chickpea flour
1 cup water
2 tbsp of olive oil
1 pinch of salt
2 tsp of cumin powder
1 tbsp of fresh rosemary
For the taco fillings:
1 Avocado
1 tbsp of olive olive
1 pinch of salt
1/2 red cabbage thinly sliced
1/2 red onion thinly sliced
1 green chili sliced
2 egg whites
1 tsp of cornstarch
200g of halibut fillet
Panko bread crumbs
Sour cream and salsa to top
1 lime
Coriander for garnish
RECIPE
Mix and let rest in the fridge for an hour. Then mash the avocado with some olive oil and salt.
Whisk egg whites with cornstarch until fluffy. Next, dip the halibut fillet in the egg white mix and then in the panko mix. Deep fry for 5 minutes until golden.
Cook the socca mix like a pancake, about the size and thickness of a tortilla.
On the cooked socca, add the avocado mix, the fish, a little bit of cabbage, red onions, chili, salsa, sour cream and coriander. Serve with lime.
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