Resolution Retreats' Fish Taco Lettuce Cups with Beetroot Chips & Yoghurt Tartare
Servings 4
Cook Time 35 minutesmins
Ingredients
Beetroot Chips
2beetroot, cut into chips
1tspoil
Tacos
1lettuce, leaves separated
½telegraph cucumber, finely diced
1capsicum, finely diced
90gColby cheese, grated
Fish
600gmarket fish, diced 2cm
1Tbspmilk
50gground almonds
1tspsmoked paprika
Yoghurt tartare
2Tbspcapers, finely chopped
2-3sugar free gherkins, finely chopped
2Tbspfresh dill, finely chopped
150gnatural unsweetened yoghurt
2tspwholegrain mustard
Instructions
Before you start, preheat oven to 220°C (or 200°C fan bake).
Prep beetroot and toss on a lined oven tray with oil. Season with salt and pepper and bake on lower oven rack for about 30minutes, until tender.
Separate lettuce into big cups. Prep cucumber and capsicum and toss in a medium bowl. Prep cheese. Set all aside for serving.
Pat fish dry, remove any remaining scales or bones and dice into 2cm bites. Place in a large bowl and season with salt. Add milk and toss to coat. In a second large bowl, combine ground almonds and smoked paprika. Add fish to almond mixture and coat well.
Transfer fish to a lined oven tray and spread out in an even layer. Bake on upper oven rack for about 5 minutes, until just cooked through. Remove from oven and rest.
Prep capers, gherkins and dill and combine in a small bowl with yoghurt and mustard. Season to taste with salt and pepper.
Lettuce cups filled with capsicum, cucumber and cheese. Top with fish and yoghurt tartare sauce.
Notes
Energy 1536 kJ | 367 kCal | Carbohydrates 7.7 g | Protein 36.3 g | Fat 20 g