Informations supplémentaires
25 min.
|
543 kcal
|
easy
|
|
Printable version
1. Setup
Attention hot pepper! In case of sensitive skin, use gloves to handle the ingredient. Remove the seeds for a less strong taste. Slice the cucumbers and the jalapeño. Thinly slice the red onion and place in a bowl of water to reduce the taste. Cut the lettuce into thin strips. Zest the lime and cut it in half. Separate the cilantro and mint leaves from the stems. On a separate board, cut the cod into pieces.
2. Make the breading mixture
In a bowl, combine the spice and flour mixture with 180 2P | 250 3Pml of water. Add a little more water if needed. Season with salt and pepper and mix well.
3. Cook the fish
In a deep pan, add a generous drizzle of oil. Once the oil is hot, dip the fish pieces in the breading mixture and add to the pan. Cook 2-3 minutes on each side. Remove and place on paper towels.
4. Make the sauce
In a bowl, combine the yogurt, the mayonnaise, the lime zest and the juice of half a lime.
5. Make the herb and vegetable mix
In a bowl, combine the cilantro, the mint, the red onions, the cucumbers, the jalapeño peppers, to taste (caution! spicy), 1 tsp of sugar, salt and pepper.
6. Plate your dish
Heat the tortillas, if desired. Garnish the tortillas with a little lettuce, the pieces of fish, the vegetable and herb mix and the sauce. Serve with the rest of the lettuce and the vegetables, as a salad. Bon appétit!
6unitWheat tortilla(s) 6in
280gCod Sirloin(s)
1unitBoston Lettuce
2unitLebanese Cucumber(s)
1unitJalapeño(s)
36mlMayonnaise
1unitRed Onion(s)
1unitLime
50gGreek Yogourt 2%
1unitFresh Mint and Cilantro
78gSpice Mix (Cornstarch,All-Purpose Flour,Baking Soda,Garam Massala Powder)
What you need
Pan, bowls, paper towels.
543 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
68g
23%
fat
15g
23%
cholesterol
0mg
fiber
4g
16%
protein
34g
saturated
4g
20%
sodium
649mg
27%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg