Cod Tacos with Red Cabbage Slaw

Make cod tacos with red cabbage slaw, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
2 small, about 60 g Corn tortilla
80 g Red cabbage
40 g Carrot
50 g Greek yogurt, 0% fat
1 tsp (6 g) Chipotle paste
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Of one lime Lime juice
A handful Fresh coriander
Half a teaspoon Smoked paprika
Half a teaspoon Ground cumin
Ingredient notes on the recipe page.

METHOD
1. Shred the cabbage and grate the carrot. Toss with half the lime juice and a pinch of salt and leave for ten minutes to soften.
2. Stir the chipotle paste into the yogurt.
3. Rub the cod with the paprika, cumin, salt and the rest of the lime. Fry it in a sprayed pan over a medium-high heat for three minutes a side, then break it into large flakes.
4. Warm the tortillas in a dry pan for thirty seconds a side.
5. Fill each tortilla with slaw, cod and a spoon of the yogurt, and finish with coriander.

Contains milk and fish.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/cod-tacos-red-cabbage-slaw

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures