Carl’s Kahawai Keto Fish Tacos with Opito Bay natural sea salt

The humble kahawai is such an under rated fish!

It is packed full of great flavour, good fat and oil.

We made this 1 kahawai go a long way with tacos for four people the first night, matched with lots of goodness from the home garden, then kahawai kumara fish cakes the next.

For the taco shells, I make them gluten-free - mixing 6 eggs, 2 cups almond milk, 1 cup coconut milk, 1 cup potato flour, 1 cup tapioca flour, 1 cup arrowroot powder, olive oil, sesame oil, salt and pepper. This is a runny mix that turns into a crepe-type texture when it hits the pan. They are extremely moist and sweet and match to mix really well.

To roast the kahawai, cover with coconut sugar, Opito Bay salt, pepper, olive oil, thyme and rosemary, lemon roast on 150 for 15-20 minutes. Let cool slightly then spoon out flesh and mix with dash of mayo and lemon.

Tomato salsa, fry tomatoes (ours were straight off the vine in the garden) with red onion, coconut sugar and balsamic vinegar, and mint and thyme

Cucumber salsa, remove pips and skin from one apple cucumber, chopped Cos lettuce, add a dash of apple cider vinegar and Optio Bay Salt

Guacamole , smash up an avocado add lemon, Optio Bay salt and pepper, and a good dash of Uncle Duncles hot chilli sauce