Crispy Baja Cod Tacos

and Chipotle Mayo
Chef's choice
Lightning prep and easy clean-up, not to mention great flavours!
Cooking time: 30 min
Cals 706 · Prot 42 · Carbs 73 · Fat 26
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Cod fillet
350 Grams
Cajun spice
2 Grams
Smoked paprika powder
2 Grams
0.5 Tsp
Plain flour
50 Grams
Corn starch
60 Grams
Baking powder
5 Grams
100 ML
Vegetable oil
5 Tbsp


Red onion
0.5 Piece
1 Piece
Fresh coriander
15 Grams
1 Piece
0.5 Tsp
Romaine lettuce
200 Grams

To serve

50 Grams
Chipotle powder
2 Grams
6'' tortilla wraps
6 Piece


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 tomatoesonions, 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.

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