Mexican Cod and Cabbage Bowls

with Smashed Avo
Calorie smart
Fresh and spicy!
Cooking time: 25 min
Cals 588 · Prot 37 · Carbs 30 · Fat 36
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Cod fillet
350 Grams
Cumin powder
2 Grams
Chipotle powder
2 Grams
Garlic powder
2 Grams
Coriander powder
2 Grams
0.5 Tsp
Salted butter
20 Grams


White cabbage
300 Grams
Red radish
125 Grams
Spring onion
50 Grams
Fresh coriander
15 Grams
Large red chilli
1 Piece
1 Piece
Sweet corn kernels
180 Grams
Olive oil
1 Tbsp
0.5 Tsp
Black pepper
0.5 Tsp


1 Piece
Garlic cloves
1 Piece
0.5 Tsp
Sour cream
60 Grams


1 Season cod
On a plate, combine the cumin, chipotle powder (spicy!), garlic powder, coriander powder and salt. Turn the cod fillets in the spices until fully coated.
2 Fry cod
Heat a large non-stick pan over a medium heat with the butter. Once hot, add the cod and fry for 4-6 min until starting to char and cooked through. Remove the pan from heat and set aside.
3 Prep salad
Meanwhile, slice the cabbage finely. Slice the red radishes and spring onion finely. Roughly chop the coriander. Finely slice the red chilli. Slice the lime into wedges.
4 Smash avocado
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. Peel and crush the garlic. Add the avocado and garlic (don't like raw garlic? Go easy!) to a bowl and squeeze the juice of half of the limes over it. Season with a pinch of salt and mash with a fork.
5 Flake cod and tumble salad
Transfer the cod to a chopping board and using a fork or a knife, break it into flakes. Add the cabbage, sweet corn, radish, spring onion, coriander and red chilli (spicy!) to a bowl and squeeze the remaining lime juice over the top. Drizzle with olive oil and season with salt and pepper.
6 Serve
Serve the flaked cod over the cabbage salad with a dollop of sour cream and the smashed avocado to the side.
Tips for fussy eaters
Go easy on the spices if you can't handle the heat!
Pro tip
Did you know? Cabbage has more vitamin C than oranges!

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