Corn taco with wild salmon and black rice

This low-histamine corn taco with wild salmon and black rice is inspired by Mexican cuisine – and a delicious alternative to the original.

This recipe is

• suitable for a low-histamine diet

Preparation time

30 minutes

Ingredients for 2 servings

For the tacos

• 50 g corn flour
• 80 g spelt flour
• 100 ml water
• 20 ml olive oil
• salt

For the filling

• 2 wild salmon fillets (frozen)
• 1/4 lettuce
• 2 spring onions (1)
• 1/2 bunch coriander
• salt
• olive oil
• 1 tbsp sesame seeds (1)

As a side dish

• 2 tbsp creme fraiche (1)
• 80 g black rice

Preparation

• Cook the black rice according to the instructions.
• Mix the ingredients for the dough and shape into flatbreads, then hang them over a baking rack and bake for a good 15 minutes at 180 degrees in a preheated oven.
• At the same time, take the wild salmon from the freezer, rinse briefly with cold water, pat dry, and fry in a pan with olive oil, a little salt, and sesame seeds.
• Then cut into small pieces.
• Chop the lettuce, spring onion (1) and coriander.
• Fill the tacos, serve with the black rice, and refine with creme fraiche. Buen provecho!

Our HistaFood Tip

Did you know that black rice has mast cell stabilizing – and thus histamine-reducing – properties according to studies? Coriander contains, among other things, very high-quality bitter compounds. Our HistaNutri Bio MetaFit also contains coriander.

Our recommendations

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Note on our recipes:
We only use ingredients from the SIGHI list category 0 and 1. Please always consider your individual tolerance.