Spiced Cod Tacos

Brought to you by:

The Collective Dairy

4 serving

Prep time: 15 mins

Cook time: 8 mins

Serves: 4

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 snack.

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Ingredients Method

Ingredients

500g cod fillet , cut into strips
2 tbsp olive oil , for cod
1 tsp chilli powder, for cod
½ tsp ground cumin , for cod
½ tsp smoked paprika , for cod
1 lime, zest for the cod, juice for the guacamole
300g white cabbage , for the slaw
1 carrot , peeled and grated
1 red pepper , sliced thinly
1 yellow pepper , thinly sliced
2 red onions , thinly sliced, 1 for the slaw, 1 for the guacamole
50g sugarsnap peas , thinly sliced
1 large handful coriander , chopped
2 avocados, preapred, for the guacamole
1 red chilli , deseeded and chopped
75g yogurt , with a pinch of salt mixed in
2 packs tortilla wraps, to serve

Method

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.

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.

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.

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.