Cod Fish Tacos
30 min582 kcal each
Tajín-spiced seared cod on charred corn tortillas with lime-dressed cabbage slaw and a creamy chili-lime sauce. Four tacos a plate for a proper dinner.
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Plan this recipeIngredients
for 2 servings- Cod fillets454 g
- Ground cumin½ tsp
- Chili-lime seasoning1½ tsp
- Greek yogurt, plain, non-fat60 g
- Mayonnaise, light3 tbsp
- Lime juice2 tbsp
- Water1 tbsp
- Fresh coriander4 g
- White cabbage70 g
- Red cabbage70 g
- Carrots28 g
- Olive oil1 tbsp
- Olive oil spray½ tsp
- Corn tortillas8 piece
- Salt1 tsp
Method
Prep 20 min · cook 10 min- Season the fish with the cumin, ½ teaspoon salt and half the chili-lime seasoning.
- Whisk the yogurt, mayonnaise, 1 tablespoon lime juice, water, remaining chili-lime seasoning and a pinch of salt for the sauce; chill.
- Toss the cabbages, carrot and coriander with the oil, remaining lime juice and ¼ teaspoon salt.
- Heat a pan, mist with oil and cook the fish 4–5 minutes a side until opaque and charred; break into chunks.
- Char the tortillas over a flame or in a dry pan for 30 seconds a side and keep warm in a towel.
- Fill each tortilla with slaw, fish and a drizzle of sauce; serve with lime wedges.
- Best eaten fresh; the cooked fish keeps 2 days in the fridge, slaw and sauce 3 days.
Nutrition
per servingCal
582
Protein
51g
Carbs
57g
Fat
17g
Of 17g of fat per serving, 2.7g is saturated.
