Sea bream taco with coleslaw and hot sauce

Recipe by Aurora Cavallo – Cooker Girl

Sea bream

In padella

2 portions

INGREDIENTS

1 sea bream Fish from Greece (800 g)
500 g purple cabbage
1 carrot
1 onion
1 teaspoon mustard
150 g low-fat yoghurt
Lemon peel
Salt to taste
EVO oil to taste
 
For the tacos:
250g flour 00
125g lukewarm water
1/2 teaspoon salt
2 tbsp EVO oil

Sea bream

In padella

EXECUTION

Wash and fillet the sea bream, dress it with oil, salt and lemon zest and leave it to rest for 10 minutes. Meanwhile, prepare a fresh salad with finely chopped cabbage, a grated carrot, a few thin slices of red onion and dress the salad with a teaspoon of mustard, a tablespoon of low-fat yoghurt, salt and lemon juice. For the tacos, mix the flour with a pinch of salt, oil and warm water, form a dough and let it rest for 10 minutes. Meanwhile, steam the sea bream for 5 minutes to keep the meat fresh and tender. We take the taco dough and roll it out, “cup” it and cook it about one minute per side in a hot pan; we stuff the tacos with the salad, the sea bream, a few drops of hot sauce and a few mint leaves.

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