Spiced Fish Tacos

Name: Spiced Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 red onion, thinly sliced; 1 carrot, peeled into ribbons; 60ml apple cider vinegar; 40ml water; 1 tbsp sugar; 1 tsp salt; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper; 1 tsp salt, to taste; 1/2 tsp black pepper; 4x140g skinless cod fillets; 1 tbsp light olive oil; 150g Greek yoghurt (0%-fat); 1 garlic clove, crushed; pinch of salt; 3 tbsp extra-virgin olive oil; 30g fresh coriander, roughly chopped; 1 tbsp lime juice; 1/2 jalapeno, seeds removed, chopped; 1/2 tsp honey; 12 small tortillas (preferably wholemeal); 1/4 red cabbage, very thinly sliced

7 steps

Prep:20minCook:10min

Tacos are a really fun way of eating together, and perfect for weeknight suppers. I like to cook and prepare all of the ingredients and put them on the table in little bowls, then the kids go to town on their very own creations. This cod is only lightly spiced, so it's great for the kids to try, too. Messy but very fun!

Updated at: Thu, 17 Aug 2023 05:01:53 GMT

Ingredients

4 servings

Instructions

Step 1

Start with the quick pickles. Place the thinly sliced onion and carrot ribbons in a medium bowl.

Step 2

Heat the apple cider vinegar, water, sugar and salt in a small pan over a high heat until steaming. Pour the hot mixture over the onion and carrot in the bowl and set aside for at least 15 minutes until the onion is bright pink.

Step 3

Meanwhile, make the spiced cod. Mix the smoked paprika, cumin and cayenne with the salt and pepper in a small bowl. Lay the cod fillets out on a chopping board and sprinkle with the spice mix, turning over to coat the other sides as well.

Step 4

Heat the oil in a non-stick frying pan over a medium heat. Add the spiced cod and cook on both sides until it flakes apart easily. Remove from the heat and flake the fish. Taste and season with more salt, if needed.

Step 5

Blitz together all the dressing ingredients in a food processor or using a hand blender until smooth. If you don't have a blender, finely chop the coriander and jalapeno and mix everything together in a medium bowl. Thin the dressing with a couple of tablespoons or so of water until thick but drizzleable.

Step 6

Warm the tortillas according to the packet instructions.

Step 7

Serve the cod in the warmed tortillas with the sliced cabbage, pickles and a drizzle of dressing.