Sea bream taco with coleslaw and hot sauce

Recipe by Aurora Cavallo – Cooker Girl

Serves 2


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


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.