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)
3261 / 780
Fats (g)
28.4
of which saturated (g)
5.1
Carbohydrates (g)
111
of which sugars (g)
11.6
Fibers (g)
6.4
Proteins (g)
45.9
Salt (g)
3.9
*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 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.
Set the pico de gallo aside.
Roughly chop the lettuce.
2 Make sauce
In a small bowl, combine the mayonnaise, a pinch of chipotlepowder(spicy!) and a squeeze of lime with a pinch of salt.
Set the sauce aside.
3 Prep cod
Slice the cod into goujons, approximately 2 cm thick.
Add them to a bowl with the cajun spice(spicy!), smokedpaprika 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 measuredwater until smooth.
Set the batter aside.
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 cod 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 codgoujons on kitchen paper.
6 Serve
Meanwhile, heat the tortillawraps in the microwave for 30-60 secs until warm.
Load the wraps with the chipotlemayonnaise(spicy!), shredded lettuce, codgoujons and pico de gallo.
Serve the Crispy Baja Cod Tacos with Chipotle Mayo on the side.