Imported from Instagram

Spicy Cod Tacos with Cabbage Slaw and Sriracha Sauce

Name: Spicy Cod Tacos with Cabbage Slaw and Sriracha Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 90 g Red cabbage (Finely sliced); 45 g White cabbage (Finely sliced); 40 g Red onion (40 g; finely sliced); Coriander (A handful, chopped, plus extra to finish); 2 tbsp Jalapeños (Chopped, plus extra to finish); 0.5 lime Lime juice (For the slaw; additional lime juice to finish); 2 tbsp Greek yoghurt (For the slaw); 1 tsp Salt (For the slaw); 2 tbsp Butter (Plus more if needed for frying tortillas); 2 Cod fillets (Halved; the source does not specify the fillet weight); 0.5 tsp Smoked paprika (For the cod seasoning); 0.25 tsp Hot chilli powder (For the cod seasoning); 0.25 tsp Ground coriander (For the cod seasoning); 0.5 tsp Ground cumin (For the cod seasoning); 0.25 tsp Garam masala (For the cod seasoning); 0.5 tsp Salt (For the cod seasoning); 4 Mini tortillas; 2 tbsp Mayonnaise (For the sriracha sauce); 120 g Greek yoghurt (For the sriracha sauce); 1 tbsp Sriracha (For the sauce); 1 tbsp Lime juice (For the sriracha sauce)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Pan-fried cod seasoned with warm spices is served in mini tortillas with crunchy cabbage slaw and a creamy, tangy sriracha-yogurt sauce. Finished with lime, jalapeños, and coriander, these are fresh, spicy tacos suited to a sunny-day meal.

2 servings30 minMexican

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Ingredients

90 g Red cabbage (Finely sliced)
45 g White cabbage (Finely sliced)
40 g Red onion (40 g; finely sliced)
Coriander (A handful, chopped, plus extra to finish)
2 tbsp Jalapeños (Chopped, plus extra to finish)
0.5 lime Lime juice (For the slaw; additional lime juice to finish)
2 tbsp Greek yoghurt (For the slaw)
1 tsp Salt (For the slaw)
2 tbsp Butter (Plus more if needed for frying tortillas)
2 Cod fillets (Halved; the source does not specify the fillet weight)
0.5 tsp Smoked paprika (For the cod seasoning)
0.25 tsp Hot chilli powder (For the cod seasoning)
0.25 tsp Ground coriander (For the cod seasoning)
0.5 tsp Ground cumin (For the cod seasoning)
0.25 tsp Garam masala (For the cod seasoning)
0.5 tsp Salt (For the cod seasoning)
4 Mini tortillas
2 tbsp Mayonnaise (For the sriracha sauce)
120 g Greek yoghurt (For the sriracha sauce)
1 tbsp Sriracha (For the sauce)
1 tbsp Lime juice (For the sriracha sauce)

Steps

1
Finely slice the red and white cabbage and red onion.
2
Put the sliced vegetables in a bowl with the chopped coriander, chopped jalapeños, juice of half a lime, Greek yoghurt, and salt. Mix well, then set the slaw aside.
3
In a separate bowl, combine the Greek yoghurt, mayonnaise, sriracha, and lime juice to make the sauce.
4
Mix together the smoked paprika, hot chilli powder, ground coriander, ground cumin, garam masala, and salt for the cod seasoning.
5
Rub the spice blend over the halved cod fillets.
6
Heat a frying pan over medium-high heat and add the butter.
7
Add the seasoned cod fillets to the pan. Cook for a couple of minutes until golden on the outside, then turn and cook for a further couple of minutes. The fish should be cooked through while remaining soft and flaky.
8
Remove the cod from the pan. Briefly cook the tortillas on each side in the same pan; add more butter if needed.
9
Fill the tortillas with slaw, cod, and sriracha sauce. Finish with additional jalapeños, coriander, and lime juice, then serve.

Notes

The source gives cooking times as “a couple of minutes” per side and does not specify the cod fillet weight. It also says to add more butter for the tortillas if needed and to finish with additional jalapeños, coriander, and lime juice; quantities for these finishing extras are not specified.