Fish tacos with Mexi Kraut salsa & Mexican chickpeas

Ingredients

Salsa
1 avocado
1 lime, juiced
1 tbs sweet chilli sauce
1/3 cup Forage & Ferments Mexi Kraut
Roughly 5 small tomatoes, or 2-3 large, roughly chopped
Salt and pepper

Mexican chickpeas
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground oregano 
1/2 tsp garlic powder
¼ tsp chili flakes (optional)
1 tbs olive oil
Salt and pepper
1 tin of chickpeas

400 grams of fish, cooked to preference
Sweet petite cos lettuce leaves, approximately 2-3 per person
Juice of 1 lemon to serve, for the fish and chickpeas
Fresh herbs to serve (optional)
Extra Forage & Ferment Mexi Kraut for serving (optional)

Method

In a pan, mix your Mexican chickpea spice mix in olive oil. Once all of your spices are well mixed with no clumps add the chickpeas and mix them around until the chickpeas are well coated! Cook on a low-medium heat for roughly 10 minutes while you are preparing the rest of your meal. Mash the avocado in a bowl with lime juice, sweet chili, salt, and pepper. Roughly chop your sauerkraut and mix it into the avocado. Lastly, add your roughly chopped tomatoes and gently mix in. Cook your fish to your preference, for this recipe I cooked my fish in a bit of ghee and seasoned with lemon juice as it was fresh and I like to keep it simple! To serve, spoon your chickpeas into your cos lettuce leaves along with some fish and salsa. This recipe is perfect for a lighter lunch, or for a more substantial meal serve with homemade kumara chips and extra vegetables! Recipe serves 3-4.