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