Crispy Baja Cod Tacos
and Chipotle Mayo
Lightning prep and easy clean-up, not to mention great flavours!
30 min
Lightning prep and easy clean-up, not to mention great flavours!
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Ingredients
Number of People:
Cod
Cod fillet
6*
350 Grams
Cajun spice
2 Grams
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Plain flour
10*11*
50 Grams
Corn starch
60 Grams
Baking powder
5 Grams
Water
100 ML
Vegetable oil
5 Tbsp
Toppings
Red onion
1 Piece
Tomatoes
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
0.5 Tsp
Romaine lettuce
200 Grams
To serve
Mayonnaise
5*9*13*
50 Grams
Chipotle powder
2 Grams
6'' tortilla wraps
10*11*
6 Piece
Allergens
*6 Fish, *10 Wheat, *11 Gluten, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3598 / 860 |
| Fats (g) | 28.3 |
| of which saturated (g) | 5.1 |
| Carbohydrates (g) | 109 |
| of which sugars (g) | 8.6 |
| Fibers (g) | 6.8 |
| Proteins (g) | 43.1 |
| Salt (g) | 2.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep toppings
Peel and finely chop 0.5/0.5/1 onion. Finely chop the tomatoes and coriander. Halve the lime. In a bowl combine the tomatoes, onions, coriander and half of the lime juice with a pinch of salt - this is your pico de gallo. Roughly chop the lettuce.
2 Make sauce
In a small bowl, combine the mayonnaise, a pinch of chipotle powder (spicy!) and a squeeze of lime with a pinch of salt. Set aside. This is your sauce.
3 Prep cod
Slice the cod into goujons, approximately 2 cm thick. Add them to a bowl with the cajun spice (spicy!), smoked paprika and salt. Toss and set aside.
4 Make batter
In a shallow bowl, whisk the flour, corn starch, baking powder and salt with the cold measured water until smooth.
5 Fry cod
Heat a pan over a medium-high heat. Add enough vegetable oil to cover the bottom of the pan. Once hot, coat each fish goujon in the batter. Let the excess batter drip off, before placing the fish in the oil. Fry for 2 min on each side until crispy and golden. Drain the fried cod on kitchen paper.
6 Serve
Meanwhile, heat the tortilla wraps in the microwave for 30-60 secs until warm. Load them with the chipotle mayonnaise (spicy!), shredded lettuce, fried cod and pico de gallo.
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