Crispy Fish Fajitas (healthy cooking for one)

Fajitas have to be one of the staple meals in my home. The only issue ever being that I like them extra hot, whilst my dad can’t even handle lemon and herb at Nando’s. At the moment I’m also not really feeling the chicken fajitas, whereas the majority of my family aren’t so keen on vegetarian food (and so the beany alternative). So what better way to solve my problem than by whipping up my own one serving fishy fajitas? Fish is a staple in my diet (which is currently pescetarian, although I don’t like to label it as such, due to my eating sometimes vegetarian or vegan as well), and one of my favourite foods.

These fajitas have spicy peppers and onions, crisp iceberg, cooling mint (optional), and to top it all off? Fish chunks with a tender, flaky interior, and a crunchy outer casing. And you can be confident that it’s all healthy: no deep frying or lashings of oil, fresh and tasty ingredients, and the fish is even coated in oats for a little more fibre than your average bread-crumbing. I’ll be experimenting with other types of fish too; I have a feeling that salmon, or even king prawns, would work wonderfully in these wraps…

 

Ingredients
  • 1 Fresh white fish fillet (I used a 130g cod fillet)
  • 2tbsp Wholemeal flour, with black pepper, white pepper, 1/2tsp dried mixed herbs, and a pinch of salt added in.
  • 1 Large egg white
  • 2tbsp Porridge oats
  • 1/2 Bell pepper, cut into strips
  • 1/2 Medium onion, sliced
  • 1/2tsp Smoked paprika
  • 1/4-1/2tsp Chilli flakes
  • 1 Crushed garlic clove
  • Splash of water
  • 2 Wholemeal tortillas
  • Iceberg lettuce
  • 1/2 Avocado, chopped into chunks
  • OPTIONAL: Extra black pepper, chopped fresh herbs (I used mint)
Method
  •  Preheat the oven to 200*c, and spray or grease a baking tray. Cut the fish fillet into four strips, and then dip each first into the flour, then the egg, then the oats. Lay them all onto your baking tray, and then place the tray into the oven for 20 minutes, turning over half way through.
  • At the half way point: into a pan add some cooking spray, and then the onion and crushed garlic. Lightly cook until golden, and then add in the pepper strips. At this point throw in the chilli flakes and smoked paprika too. Cook until the pepper is tender, adding in that little splash of water if the onions begin to stick.
  • Heat up the tortillas in the microwave for a few seconds, and then pile on the lettuce, cooked pepper and onion, avocado, and finally the fish. Add some more black pepper and chopped herbs if you like, and then dig in…

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s