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Spiced Cod Tacos

By The Collective Dairy
A tasty and healthy snack. Instead of using batter, we have used chilli, lime and spices to marinate the fish. Served with a crunchy slaw and guacamole - these are delicious at lunchtime, parties or for an evening…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 1 yellow pepper, thinly sliced
  • 2 packs of tortilla wraps, to serve
  • 500 g of cod fillet, cut into strips
  • 1 tsp of chilli powder, for cod
  • 0.5 tsp of smoked paprika, for cod
  • 1 lime, zest for the cod, juice for the guacamole
  • 300 g of white cabbage, for the slaw
  • 1 carrot, peeled and grated
  • 1 red pepper, sliced thinly
  • 2 red onions, thinly sliced, 1 for the slaw, 1 for the guacamole
  • 50 g of sugarsnap peas, thinly sliced
  • 1 large handful of coriander, chopped
  • 2 avocados, preapred, for the guacamole
  • 1 red chilli, deseeded and chopped
  • 75 g of yogurt, with a pinch of salt mixed in
  • 2 tbsp of olive oil, for cod
  • 0.5 tsp of ground cumin, for cod

Method

4 steps

  1. Step 1

    Begin by marinating the cod. Whisk the oil, chipotle powder or paste, ground cumin, smoked paprika and lime zest in a non-metallic container or shallow bowl then add the cod strips and mix well to coat. Cover and refrigerate for 2-3 hours.

  2. Step 2

    For the ‘slaw, add the cabbage, carrots, peppers, red onions, sugar snaps and coriander to a large bowl and toss together well. Cover and chill until required.

  3. Step 3

    To make the guacamole, scoop the avocado flesh into a food processor with the lime juice, chilli, red onion, ground cumin, salt and Straight Up yoghurt and pulse until it’s a chunky but creamy-looking guacamole. Transfer to a small serving bowl.

  4. Step 4

    To serve: Preheat the grill to a high setting and arrange the spicy cod fillets on a foil lined baking tray. Cook under the grill for 5-6 mins, turning once until cooked through. Remove and keep to one side. You can either warm the tortillas in a microwave or they can be sprinkled with a little water and placed under the grill briefly. To assemble, spread each tortilla with a small spoonful of Straight Up yoghurt and lime guacamole, top with a small handful of ‘slaw followed by 2 fillets of spiced cod. Dollop a little more Straight Up yoghurt and lime guacamole and scatter over the coriander leaves. Add a squeeze of lime, fold the tacos in half you are good to go, serve any remaining ‘slaw on the side.