Fish Tacos with Slaw and Lime Yoghurt

• 600 gskinless cod fillets
• 2 tbspolive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 1garlic clove, crushed
• 60 mllime juice
• fine salt
• 300gwhite cabbage, finely shredded
• 1carrot, coarsely grated
• 3spring onions, finely sliced
• 15 gcoriander leaves, torn
• 1 tbspextra virgin olive oil
• 200gGreek yoghurt
• 12small corn tortillas, about 25 g each
• 1avocado, sliced (optional)
• hot sauce, for the adults (optional)
• 4 gfinely grated lime zest

Method

1. 1Heat the oven to 200C fan. Mix the olive oil, smoked paprika, cumin, garlic, 2 g lime zest and a little salt into a paste. Pat the cod fillets dry, lay it on a lined baking tray and rub the paste all over.
2. 2Bake for 12 to 14 minutes, depending on thickness, until the fish is opaque all the way through and flakes when pressed with a fork.
3. 3Toss the cabbage, carrot, spring onions and torn coriander with the extra virgin olive oil, 30 ml lime juice and a good pinch of salt. Scrunch it in your hands for a moment so the cabbage softens slightly and takes on the dressing.
4. 4Mix the yoghurt with the remaining 2 g lime zest and 30 ml lime juice and a pinch of salt.
5. 5Warm the tortillas in a dry frying pan for 20 seconds a side, or wrapped in foil in the oven for the last 5 minutes of the fish.
6. 6Break the fish into big flakes and bring everything to the table. Build each taco with slaw first, fish on top, a spoon of lime yoghurt, and avocado and hot sauce for anyone who wants them.

Per serving

kcal

470

protein

37.4g

fibre

7.9g

carbs

44.2g

fat

16.4g