Try this Fish tacos with celeriac remoulade recipe, or contribute your own.
Suggest a better descriptionTo make the celeriac, grate the celeriac or julienne it using a mandoline . Celeriac tends to discolour quickly, so place it in cold water. Combine the radish , aioli, chervil, parlsey and lemon juice in a bowl and season to taste. Drain the celeriac, pat dry on paper towel and stir it into th aioli mixture. Taste for seasoning and transfer to a small bowl.
Cut the fathead into eight even portions.
Place the tapioca flou in a shallow bowl, the egg mixture in another shallow bowl and the almond meal or coconut in a third bowl.
Season the fish with some salt dust lightly with the tapioca flour, dip in the egg mixture and coat with the almond meal or coconut, pressing them on firmly.
Heat the coconut oil to 160°C in a wok or large saucepan. Working in the batches, fry the fish for 90 seconds until cooked through. Drain on paper towel and season with salt.
Place the lettuce leaves, remoulade, guacamole, fish and lemon wedges on a serving platter and let everyone help themselves. To assemble your lettuce cup 'tacos', fill each lettuce leaf with some remoulade, guacamole and a piece of fish and squeeze the lemon juice over the top
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Serving Size: 1 Serving (1494g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 926 | ||
Calories from Fat: 470 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 276.8mg | 10 % | |
Potassium 1634.8mg | 43 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 76.5g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 926
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