WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

WE'VE CRACKED THE RECIPE FOR A HEALTHY VEGAN GREEN MAYONNAISE

Replacing conventional tacos for lettuce cups and serving them with a 'green veganaise' that's bursting with healthy ingredients means this is one recipe you don't have to feel bad about enjoying. Recipe: Fish 'tacos' with green veganaise and kraut

INGREDIENTS

• 8 skinless flathead fillets (or other flaky white fish), pin-boned
• 1/2 tsp each smoked paprika (pimenton), ground cumin and ground coriander
• 1/4 cup (60ml) extra virgin olive oil
• 1 flour tortilla, cut into small pieces
• 1 butter lettuce, leaves separated
• Sauerkraut, sliced cucumber and micro coriander, to serve

Green veganaise

• 1 tbs extra virgin olive oil
• 1 cup (120g) frozen peas, blanched, refreshed
• 80g silken tofu
• Juice of 1 lime
• 1 bunch coriander, leaves picked
• 2 tbs oregano leaves
• 1 jalapeno, finely chopped
• 1 garlic clove, finely chopped
• 1 tbs apple cider vinegar

• METHOD

  • 1
    Place flathead, spices and 2 tbs oil in a bowl. Set aside to marinate for 10 minutes.
  • 2
    For veganaise, whiz all ingredients in a food processor until smooth. Season.
  • 3
    Heat a large non-stick frypan over medium heat. Add remaining 1 tbs oil and tortilla pieces. Cook, turning, for 5-6 minutes or until golden. Remove and drain on paper towel.
  • 4
    Season fish with salt and add to pan. Cook, turning once, for 6-7 minutes or until cooked through.
  • 5
    Serve fish on lettuce with veganaise, sauerkraut, cucumber, micro coriander and tortilla.