Erwan whips up some delicious fish tacos, but instead of tortillas, he wraps them in socca, a gluten free pancake made with chickpea flour. Subscribe to Erwan's channel: http://taste.md/1NWjiQLINGREDIENTS (Makes 2 tacos) For the socca: 1 cup chickpea flour1 cup water2 tbsp of olive oil1 pinch of salt2 tsp of cumin powder1 tbsp of fresh rosemaryFor the taco fillings: 1 Avocado1 tbsp of olive olive1 pinch of salt 1/2 red cabbage thinly sliced1/2 red onion thinly sliced1 green chili sliced2 egg whites1 tsp of cornstarch200g of halibut fillet Panko bread crumbs Sour cream and salsa to top 1 limeCoriander for garnishRECIPEMix and let rest in the fridge for an hour. Then mash the avocado with some olive oil and salt. Whisk egg whites with cornstarch until fluffy. Next, dip the halibut fillet in the egg white mix and then in the panko mix. Deep fry for 5 minutes until golden. Cook the socca mix like a pancake, about the size and thickness of a tortilla.On the cooked socca, add the avocado mix, the fish, a little bit of cabbage, red onions, chili, salsa, sour cream and coriander. Serve with lime. ___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade