Fish Tacos with slaw

 

Ingredients 

  • 1/4 cup mayonnaise
  • 2 limes 
  • 2 tablespoon chopped fresh coriander 
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage or savoy, or a bit of both 
  • 1 grated carrot 
  • 1 cup of corn kernels
  • 1 finely chopped jalapeño, finely chopped
  • 4 spring onions, finely chopped
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of zesty taco sprinkle 
  • 700g cod (or other flaky white fish)
  • 2 teaspoons olive oil 
  • 8 tortillas, toasted
  • 1 avocado, finely chopped
  • Lime wedges and sour cream, for serving
  • Salt 
  • Cracked black pepper

Method 

1. Prepare the Slaw - In a large bowl, combine the mayonnaise, lime juice, coriander and honey into a dressing. Mix in the cabbage, carrot, spring onions, corn, and jalapeño, then season with salt and black pepper. Refrigerate until ready to serve.

2. Marinate the meat - In a bowl, combine the olive oil, lime juice and zesty taco sprinkle. Add cod and coat it well. Leave for 15 minutes to marinate. 

3 Cook the meat - Remove the fish from the marinade and season with salt and pepper. Cook in a frypan on a medium heat until the meat is cooked through and opaque. Let rest for five minutes and then flake with a folk. 

4. Serve - Put the avocado, slaw and fish on the tortillas. Finish with a squeeze of lime juice.