The finished recipe. Cod Tacos with Red Cabbage SlawIngredients 1 to 6. 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 pasteIngredients 7 to 11. 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 cuminStep 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.Step 2. Stir the chipotle paste into the yogurt.Step 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.Step 4. Warm the tortillas in a dry pan for thirty seconds a side.Step 5. Fill each tortilla with slaw, cod and a spoon of the yogurt, and finish with coriander.
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