Total Time: +/-
12 mini wraps or tortillas (+ – 10 cm in diameter)
+- 350 g angel fish fillet, skin removed
Cajun spice for seasoning
Juice of ½ a lime
Freshly milled salt and pepper to taste
250 g ZZ2 Romanita tomatoes, cut into quarters
1 red onion, diced
½ c (125 ml) chopped coriander
Lime Sour Cream:
½ c (125 ml) sour cream
juice and zest of 1 lime
1 garlic clove, crushed
3 Tbs (45 ml) chopped coriander
Heat a griddle pan and brush the wraps with olive oil. When the pan is smoking hot, grill the wraps for a few seconds a side or until they get a nice char. Remove and immediately bend around a rolling pin or pole and allow to cool. You now have soft shell tacos!
Rub olive oil onto the angel fish fillet and season generously with Cajun spice. Grill for about 2 minutes per side or until cooked through. Allow to cool slightly then shred into pieces. When ready to serve, season with lime juice, salt and pepper to taste.
Combine the salsa ingredients together and season to taste.
Combine the Lime sour cream and season to taste.
Fill the tacos with the shredded and seasoned fish, followed by salsa and zesty lime sour cream.
Serve with extra lime on the side.
Low Carb Option: Replace tacos with baby gem or cos lettuce
Even More Delicious Option: Add diced Afrikado