Serves 4
25 min
Oat Flatbread Fish Tacos with Mango Salsa
Recipe GLPR3bdf8ac1816056
Wholesome gluten-free oat flatbreads filled with pan-seared halibut and topped with vibrant mango salsa, tangy cabbage slaw, creamy avocado, and fresh lime. A light, nutritious meal that balances crispy flatbreads with fresh vegetables and tender fish.
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Ingredients
64 grams (1/2 cup) Ground rolled oats
2 tablespoons Ground flaxseed, chia seed and psyllium husk blend (or plain ground flaxseed)
200 milliliters (3/4 cup) Warm water
Salt
Black pepper
2 teaspoons Olive oil
200 grams Halibut fillets (or swordfish), cut into 1-inch strips
1 Ripe mango, diced
½ medium Red onion, finely chopped
1 Jalapeño chile, minced
3 tablespoons Fresh lime juice
3 tablespoons Fresh coriander leaves, chopped
½ cup Cabbage, thinly sliced
½ tablespoon Cider vinegar
1 small Cucumber, seeded and diced
1 Ripe avocado, pitted and sliced
2 Limes, quartered
Directions
In a large mixing bowl, combine the ground oats, flaxseed blend, and 1/4 teaspoon salt. Slowly add the warm water while stirring until a soft, moist dough forms. The texture should be sticky and slightly goey; do not overmix.
Divide the dough evenly into 4 portions. Working with one portion at a time, place it between two sheets of non-stick baking paper. Using a flat chopping board or heavy object, press and flatten the dough to a thickness of about 2-3 mm. Avoid making it too thin, as it may tear when removing the paper.
Heat a non-stick skillet over low heat. Carefully remove the top sheet of baking paper from one flatbread portion, then place the dough (still on the bottom paper) into the pan. Gently peel away the bottom paper. Cook for about 1 minute until the bottom is set, then use a flexible spatula to flip and cook the other side for another minute until lightly golden and cooked through. Transfer to a plate and repeat with remaining dough portions.
While the flatbreads cook, prepare the mango salsa: in a medium bowl, combine the diced mango, minced red onion, minced jalapeño, chopped coriander, diced cucumber, and 3 tablespoons fresh lime juice. Stir gently to combine. Season with salt and pepper to taste. If the salsa is too spicy or sour, add a few slices of diced avocado to balance the flavors.
In a small bowl, toss the sliced cabbage with the cider vinegar and a pinch of salt. Set aside to soften slightly.
Pat the halibut strips dry with paper towels. Heat 2 teaspoons of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the fish strips in the pan. Cook for about 1 minute on the first side. Flip gently and cook for another 1 minute until the fish is cooked through and opaque, with no translucent center. Internal temperature should reach 145°F (63°C). Remove from heat and season with salt and pepper.
To assemble the tacos, place a warm flatbread on a serving plate. Layer with a portion of cooked fish, a spoonful of mango salsa, some of the cabbage slaw, and several slices of fresh avocado. Serve with lime wedges on the side for squeezing. Alternatively, arrange all components on a serving table and allow each diner to assemble their own tacos to their preference.
