Quark Quiche Lorraine
Great enjoyed hot or cold, this quiche recipe is sure to be loved by all the family.
Linsey developed a minor fish taco addiction while on holiday in California last year, where the influences of Mexican cooking are evident in almost every restaurant and café. The seasoned white fish makes a lovely, light alternative to beef or chicken tacos that we are more familiar with in the UK.
Combine all the salsa ingredients ahead of time and set aside to let the flavours come together and deepen. Preheat oven to 100 degrees.
Cover the top of each fish fillet with a good layer of the Cajun spices.
Heat a frying pan over a medium to high heat and brush over with the coconut oil. When the pan is hot, add the fish, unseasoned side down. Fry for 3 minutes, then turn to seasoned side. Fry for a further 4 minutes. Fish should be just cooked through and the seasoned side beginning to blacken nicely.
While the fish is frying, put the tortillas or taco shells in the oven to warm gently.
Remove fish from pan allow to cool slightly, then slice in to ½ cm strips.
Load each tortilla or taco shell with iceberg lettuce, avocado pieces, salsa, cooked fish, drizzle of yoghurt and sprinkling of cheddar. Serve with wedges of lime.