Healthy Fish Taco Duo : Moroccan Spice Chickpea and Kale, Gluten Free Fried Cod Tacos


While browsing Pinterest the other day, I discovered a delicious-looking recipe: moroccan spice chickpea and spinach from Cook Republic. Being the person that I am, I jumped at the chance to recreate this dish and forgot half the ingredients. That being said: I think the dish turned out well! Because I had initially wanted to craft homemade fish tacos and ran out of beans, I decided to stick with this theme, adding the chickpea mix as the main feature of the taco. This blend of Mexican and Moroccan fare bodes well together, in my opinion.

First off, you'll want to prepare your moroccan spice which you can make from a variety of the spices already found in your spice rack.


  • 5 tablespoons ground cumin

  • 5 tablespoons ground coriander

  • 1 tablespoon ground cinnamon

  • 1 tablespoon allspice

  • 1 tablespoon ground paprika

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground turmeric

Toss all of the above spices together in a small bowl (makes about 10 tablespoons). You'll only need two of these 10 tablespoons for this meal, so be sure to put the rest in an air-tight container and store in a cool place. It is suggested that you use the spice mix over the next couple of months.

Now it's time to make our chickpeas!


  • 2 tablespoons olive oil

  • 1 brown onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 small red chili, seeded and finely chopped (I omitted - I'm not the biggest *super spicy* fan)

  • 2 tablespoons moroccan spice

  • salt and pepper to taste

  • 1/2 cup tomato paste

  • 2 cups kale leaves (original recipe calls for spinach leaves, coarsely chopped)

  • 400g can chickpeas, rinsed and drained

  • juice of half a lemon

  • handful of coriander leaves to garnish (optional)

Instructions from Cook Republic (modified to fit above recipe):

Heat oil in a large frying pan over medium heat. Cook onion, garlic and chili for about 5 minutes until soft. Add moroccan spice. Mix well.

Add tomato paste. Cook for a minute. Add the kale and chickpeas. Cook, stirring occasionally until kale has wilted (about 3 to 4 minutes). Remove from heat.

Stir in the lemon juice. Season with salt and pepper. Garnish with coriander.

For my meat of choice, I selected cod fish, but the recipe can be adapted to go well with any type of favorite meat including chicken.

In order to create a crispy, fried cod without using "real flour", I dipped my fish in a homemade gluten free flour mix. Another great option if you don't have time to make your own flour is opting to buy Bob's Red Mill Gluten Free All Purpose Flour.

I bought my frozen cod fillets the morning of and let them hangout on my counter for 6 hours. I started the fry job by cracking two eggs into a small bowl, laying my flour out on a baking sheet, topping the flour with some salt and pepper. After blotting the excess liquid out of my cod with paper towels, I laid the cod down on the flour mixture, coating both sides of each fillet. After the fillets had a thin layer of flour on each side, I dipped them into the egg, and back into the flour mixture for one more coat job.

I fried my fish on medium heat until the fillets began to break apart and turn a bright, opaque white. The breaded pieces became evenly crispy and gorgeous brown! I decided to keep my fish broken up for easy taco stuffing.

Because your girl is gluten free, I decided to pan-fry some corn tortillas for the base of the tacos, adding thinly sliced avocado and a dollop of non-fat Greek yogurt. The amount of olive oil I used to grill the above tortillas truly pays homage to my Mexican heritage. Feel free to use much less if you so desire!

Make this recipe? Leave a comment telling me how it went and don't forget to send photos!