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Cod Tacos
Serves 4
prep: 20 mins
cook: 10 mins
Ingredients
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500g MSC Cod Fillets 136-160g (5/6oz) (610018)
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2tsp Triple Lion Smoked Paprika (422189)
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1tsp Chefs Selections Ground Cumin (422043)
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1tsp Chefs Selections Ground Coriander (422026)
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250g Coleslaw Mix (704017)
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Sliced Avocado (624037)
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2tbsp Kent Cold Pressed Jalapeno Rapeseed Oil (411017)
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1tsp dried oregano (422005)
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Taco Shells (301010)
Directions
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Set Soured Cream to serve (039997)
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1tsp Cambray Lime Juice (353002)
Step 1:
Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside while you prepare the salad mix.
Step 2:
Step 3:
Heat the grill to high. Line a baking tray with foil and brush with a little oil, place the fish fillets on the tray, pour over any paste from the bowl and brush with a little more oil. Cook the fish close to the grill for 8-10 mins until the fish is cooked and starting to scorch in places, to check its cooked, gently push one of the fillets, it should easily flake when cooked.
Wrap your taco shells in foil and warm in the oven on the shelf beneath the fish.
Step 4:
To serve, spread a little soured cream over each warm shell, top with a handful of coleslaw mix and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla.
Step 5:
Serve immediately with your choice of sauce or side.