Spicy Cod Tacos

Ingredience

The PERFECT sunny day food, these tacos are fresh, spicy and a must make this summer!

slaw:

90g/ 1 cup red cabbage

45g/ 1/2 cup white cabbage

40g/ 1/2 red onion

Handful chopped coriander

2 tbsp chopped jalapeños

1/2 lime juice

2 tbsp greek yoghurt @yeovalley

1 tsp salt

cod:

2 tbsp butter

2 cod fillets (halved)

Cod seasoning (1/2 tsp smoked paprika, 1/4 tsp hot chilli powder, 1/4 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp garam masala, 1/2 tsp salt)

4 mini tortillas

sriracha sauce:

2 tbsp mayonaise @hellmannsuk

120g/ 1/2 cup greek yoghurt

1 tbsp sriracha @sriracha_fg

1 tbsp lime juice

Finely slice your cabbages and red onion. Add to a bowl with the coriander, jalapeños, lime, yoghurt and salt. Mix and set aside. Make your sriracha sauce by combining all the ingredients in a bowl (yoghurt, mayo, sriracha and lime). Rub the spice blend into the cod fillets. Add the butter to a medium-high heated frying pan. Add the cod fillets and cook for a couple of minutes until golden on the outside, then flip for a further couple of minutes. The cod should be cooked all the way through but still soft and flakey. Remove the cod and then cook your tacos briefly on each side in the same pan as you cooked the cod. Add more butter if needed. Load the taco up with slaw, cod, sriracha sauce and then finish with some final jalapeños, coriander and lime juice. ENJOY!