1pinchof espelette pepper or lmild chili pepper powder
salt and pepper
Cauliflower and chickpeas
1cauliflower
1/2tin of chickpeas (100 g)
1tsp.cumin
1tsp.paprika
Olive oil
Salt and pepper
Pico de gallo
4red tomatoes
1red chilli pepper
2limesjuice
1white onion
1cloveof garlic
1/2tsp.cumin
coriander
Salt
Chipotle sauce
1Greek yogurt
2chipotle peppers in adobo sauce
3tbsp.mayonnaise
2tbsp.olive oil
3tbsp.cold water
1/2limejuice
salt
Guacamole
2avocados
1 tomato
1lime
1/2chili option
salt
Red cabbage
1/4red cabbage
1pinchof salt
1/2limejuice
Other
12small tortillas or 4 large tortillas
4lettuce leaves
1bunch of coriander
1bunch of flat parsley
Instructions
Fish
Prepare the fish marinade by mixing the olive oil, cumin, paprika and espelette pepper.
Marinate the fish for at least 10 minutes. You can marinate it longer but no longer than one hour.
Just before serving, heat some olive oil in a frying pan. Then fry the fish over medium heat until it is cooked inside.
Cauliflower and chickweights
Detail the cauliflower into florets. Drain the chickpeas. Place on a baking sheet.
Pour a drizzle of olive oil. Sprinkle with 1 teaspoon cumin and 1 teaspoon paprika.
Cook for 15 minutes at 200°C. Season with salt and pepper. You can prepare everything in advance and cook shortly before serving.
Pico de gallo
Dice the tomatoes and onion. Pour them into a small bowl. Add the finely chopped garlic and chilli pepper. Squeeze the limes. Add the lime juice, a pinch of salt and cumin to the tomatoes. Sprinkle with fresh coriander.
Chipotle sauce
Blend all the ingredients with a blender.
Guacamole
Blend all the ingredients with a blender.
Red cabbage
Cut the red cabbage finely and put it in a bowl. Add a good pinch of salt and the juice of half a lime. Let it marinate for at least 30 minutes or more.
Preparation of the tacos
Heat the tortillas in a pan without oil or in the oven.
Place on each tortilla in the orde:
guacamole, salad, fish, cauliflower, chickpeas, red cabbage, pico de gallo, chipotle sauce, coriander and/or flat parsley.