Inspired by a recent visit to Bodega Cantina Worcester (where we had some great tacos), I wanted to cook a healthier and not so deep fried version of the fish tacos at home. This recipe is simple with very little cooking involved. The main work is in prepping the slaw, which basically involves chopping up a cabbage and mixing in a few ingredients. Enjoy!
The recipe serves 4
4 skinless and boneless cod loins (approx. 560g)
3 tablespoons extra virgin olive oil or rapeseed oil
8 small flour or corn tortillas
1 avocado, stone and skin removed and diced
1 lime, juiced
2 teaspoons mild chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 tablespoon groundnut or vegetable oil
Reduced fat sour cream and lime wedges to serve
1 tin sweetcorn, drained (165g)
4 tablespoons low fat mayonnaise
2 tablespoons lime juice
2 tablespoons sliced jalepenos, finely chopped
400g sliced / shredded red cabbage
2 tablespoons chopped fresh coriander, plus extra for serving
1 tablespoon honey
- Begin by combining the olive oil / rapeseed oil and lime juice with chilli powder, cayenne pepper and ground cumin into a medium sized bowl. Coat the cod fillets in the sauce on both sides and leave to marinate whilst preparing the slaw.
- In a large bowl add the mayonnaise, lime juice, coriander and honey and whisk with a fork to combine. Add the cabbage, sweetcorn and sliced jalepenos. Season to taste.
- Heat the groundnut / vegetable oil in a large frying pan /skillet on a medium to high heat. Transfer the cod to a separate plate and season on both sides before placing in the pan. Cook for approximately 3-4 minutes on each side, once the fish has cooked all of the way through. Rest the fillets on a clean plate for a few minutes whilst heating through the tortillas (as per pack instructions).
- Flake the cod with a fork and serve on a plate for sharing.
- Assemble the tacos at the table, adding the purple slaw, avocado, a squeeze of lime and finish with sour cream and a sprinkle of fresh coriander leaves.