Crispy Baja Cod Tacos
and Chipotle Mayo
Instructions
1 Prep toppings
Peel and finely dice the onion. . Wash and 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. Shred 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 a piece of 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.
Tips for fussy eaters
For a lighter meal, grill the fish instead of frying it.
Pro tip
Marinate the fish for up to 24 hours in advance.
Lightning prep and easy clean-up, not to mention great flavours!
Cooking Time: 30 min
Cals 632 · Prot 35 · Carbs 67 · Fat 23
Dairy-Free
Ingredients
Cod
Toppings
To serve
Lightning prep and easy clean-up, not to mention great flavours!
Cooking Time: 30 min
Cals 632 · Prot 35 · Carbs 67 · Fat 23
Dairy-Free
Instructions
1 Prep toppings
Peel and finely dice the onion. . Wash and 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. Shred 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 a piece of 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.
Tips for fussy eaters
For a lighter meal, grill the fish instead of frying it.
Pro tip
Marinate the fish for up to 24 hours in advance.
Ingredients
Cod
Toppings
To serve
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