Baby gem cup fish tacos


Instead of a traditional wheat tortilla, this recipe uses baby gem lettuce leaves to hold the healthy fish-based filling. Serves 4 (2 tacos each)


Ingredients: 400g firm white fish such as cod or haddock, cubed 2tbsp smoky chipotle seasoning (or any taco or Cajun seasoning) 1 lime 2tsp oil ½ iceberg lettuce 2 baby gem lettuce


For the salsa: 2 green chillies 1 ripe mango 3 spring onions Small bunch of coriander 2tsp olive oil


Method: 1. Put the cubed fish into a bowl (or marinade bag), sprinkle over the chipotle rub and grate in the lime zest (keep the lime for the salsa). Stir well to completely coat the fish, cover and set aside.


2. To make the salsa, finely slice the chillies, peel the mango and cut it into small cubes and slice the spring onions. Combine them all in a bowl with the oil and the juice of the lime and season. Cover and set aside.


3. Finely slice the iceberg.


4. To cook the fish, heat the oil in a frying pan and cook for 2 - 3 minutes on each side, turning gently so it doesn’t break up. It should be opaque and starting to flake. Once the fish is cooked add another squeeze of lime and give a final toss in the pan.


5. Serve the fish, iceberg lettuce and salsa with the baby gem leaves and let everyone load up their own tacos.


Recipe by www.makemoreofsalad.com Gluten-free lemon drizzle cake


Most supermarkets sell gluten-free flour these days, so grab a bag and try this easy recipe to satisfy your sweet tooth.


Serves 8


Ingredients: 500g butter 500g sugar 500g gluten-free flour 10 lemons 4 eggs


Method: 1. Blitz the zest of the lemons with the butter, sugar and eggs until smooth.


2. Add the flour until mixed well. 3. Bake at 160°c for 15 minutes.


4. Boil the lemon juice and 200g of caster sugar until it is a syrup, then pour evenly over the cake. Sprinkle some poppy seeds on top while the syrup is wet (the syrup will crisp on top when it dries, creating an icing-like effect).


Recipe by www.brothermarcus.co.uk All About health 27


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