Fish tacos with coconut lime cream

On paper this might look a bit more challenging but it’s actually surprisingly simple to make and delicious to eat. A word of warning with this one though, it can get a bit messy to eat so not an ideal first-date dinner!

Serves 4

Ingredients

• 500g/1lb 1oz haddock fillet
• 4 garlic cloves, 2 chopped and 2 crushed
• Juice of 1 lime
• 3/4 tsp ground cumin
• ¼ tsp dried chilli flakes
• Himalayan salt and ground black pepper
• 1 tbsp Lucy Bee coconut oil
• 100g/3 1/2 oz onions, chopped
• 1 x 400g tin/12/3 cup black (turtle) beans, drained and rinsed
• 30g/1oz coconut butter (optional)
• 150ml/1/2 cup plus 2 tbsp water
• ½ x 400g tin/1 cup chopped tomatoes
• 1 tsp smoked paprika

For the coconut lime cream

• Juice of ½–1 lime
• 160ml tin/2/3 cup coconut cream
• 120ml/1/2 cup water

To serve

• Gluten-free wraps or tortillas
• Little gem lettuce
• Chopped avocado
• Chopped fresh coriander (cilantro)
• Shredded red cabbage

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Mix the chopped garlic, lime juice, 1/4 tsp cumin and chilli flakes in a dish, add the fish and leave to marinate for 15–20 minutes.

3. Meanwhile, for the black bean sauce, melt the coconut oil in a deep frying pan or saucepan, add the onions and sauté for 5 minutes or until translucent, then add the crushed garlic and sauté for a further minute. Add the black (turtle) beans, coconut butter if using, water, chopped tomatoes, 1/2 tsp cumin and paprika and bring to the boil. Once the sauce begins to bubble, reduce the heat and simmer for 20 minutes.

4. While the black bean sauce is simmering, put the lime juice, coconut cream, water and a pinch of salt in a bowl and mix together well.

5. Transfer the fish and marinade to a baking tray, add salt and pepper to taste and bake for 20 minutes or until cooked through. Once cooked, shred the fish into a dish and place all the serving ingredients in separate dishes, for everyone to help themselves and build their own wrap.

Tips and notes

Black bean sauce freezes well.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.