Fish Tacos with Plantain Wraps

yes, I had to use cocktail sticks to keep mine together, but that's because my wraps were slightly too thick

yes, I had to use cocktail sticks to keep mine together, but that’s because my wraps were slightly too thick

“I’m not sure about this one. I may be in over my head.”

That’s what I said to Hubs in the middle of making this dinner, to forewarn him in case disaster struck.

please excuse my fingers

please excuse my fingers

It just seemed contrary to common sense – how can a person make a decent, gluten-free tortilla out of nothing more than plantains, egg whites and coconut oil?

Just ask Zenbelly. I followed her recipe to the letter and she was right. Stretchy, pliable, slightly-sweeting tasting wraps that were perfect for my chunks of spicy taco-flavoured fish.

Fish Tacos

The wraps:

*slightly adapted from Zenbelly

  • 3 large green plantains
  • 2 XL egg whites
  • 3 tbsps coconut oil, melted
  • 1/2 teaspoon salt
  1. Peel and chop the plantains. Blend in a food processor along with the other ingredients until smooth.
  2. Spoon about 2 tbsps worth onto a lined baking tray and spread out in a spiral to make a thin circle. Repeat until the mix is used up (NB: Zenbelly made 12, I made 8 but, on reflection, they were much too thick so use your own discretion on this one depending on how thick you like your tortillas).
  3. Bake at 375 for 15 minutes until dry and starting to brown.

The fish filling:

*adapted from Epicurious

  • 1/2 red onion, thinly sliced
  • 1 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tsp chile powder
  • 1 1/2 tsps dried oregano
  • 1 tsp  ground cumin
  • 1/4 tsp sea salt
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 2 pollock fillets (or any white fish)
  • about 2 cups shredded lettuce
  1. Mix together the olive oil, cumin, oregano, chile powder and sea salt. Cut the fish into four large chunks and add to the marinade, making sure it gets well coated on all sides. Cover and chill for at least 30 minutes.
  2. Put the onion in a bowl, cover with the red wine vinegar and let sit for an hour.
  3. Add the fish to a hot pan (pouring over the marinade) and fry on a high heat for 4 minutes each side. Transfer to a bowl (scraping up what’s left of the marinade with it) and gently flake into chunks with a fork.
  4. Assemble the taco by placing the shredded lettuce in the centre of a tortilla, topping with a layer of fish and then a few pieces of drained red onion. Roll up and serve.

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3 thoughts on “Fish Tacos with Plantain Wraps

  1. Pingback: Plantain Pancakes | Things My Belly Likes

  2. Pingback: Mofongo (fried plantain balls) | Things My Belly Likes

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