We've created homemade gluten-free fajitas made with buckwheat flour, to wrap up smoked paprika spiced haddock & black beans, drizzled with coconut sauce.

Serves: 2 | Cook Time: 30 mins | Calories: 648 | Type: Gluten-Free


  • 2 x 150g haddock (fish)
  • 240g black beans
  • 80g buckwheat flour
  • 100g carrot
  • 2 tomatoes
  • 4 spring onions
  • 2 gem lettuces
  • 2 tsp smoked paprika
  • 1 lime
  • 20g creamed coconut (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Dice the tomatoes and finely slice the spring onions. Roughly slice the gem lettuces, removing the root end. Peel and grate the carrot.
  2. To make two fajitas; In a bowl, mix together the buckwheat flour with 150ml water, 1/2 tbsp olive oil and a pinch of sea salt, until a smooth batter is formed.
  3. In a large frying pan, heat 1 tsp oil on a medium heat and pour in half of the buckwheat mix to form a large thin pancake, cook for 3 mins each side until turning golden. Remove from the pan and keep warm, repeat with the remaining batter.
  4. Drain the black beans. Heat a medium-sized frying pan on a medium heat with 1 tsp oil and add the spring onions for 2 mins. Then add the beans, tomatoes and half of the paprika, season and cook for 7 mins.
  5. Meanwhile, slice the haddock into small pieces. Place the haddock in a bowl with the remaining paprika, a pinch of sea salt and 1/2 tbsp oil, stir well. In a frying pan, fry the fish for 6-8 mins on a medium heat until cooked through.
  6. Boil a kettle. In a bowl, dissolve the creamed coconut in 20ml boiling water.
  7. Place the buckwheat fajitas on two warm plates, top with the lettuce, grated carrot and the black bean mix. Top with the haddock, coconut sauce and lime juice.