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Spiced Cod Tacos

Spiced Cod Tacos

By The Collective DairyPublished on 04 November 2022A 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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Time and servings

23 minsTotal time
4Servings
15 minsPrep time
8 minsCooking time

Ingredients

  • 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

  • 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.