Mexican Cod and Cabbage Bowls

Name: Mexican Cod and Cabbage Bowls with Smashed Avo
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Cod fillet; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 2 Grams of Garlic powder; 2 Grams of Coriander powder; 1 Tsp of Salt; 20 Grams of Butter; 300 Grams of White cabbage; 125 Grams of Red radish; 50 Grams of Spring onion; 15 Grams of Fresh coriander; 1 Pieces of Large red chilli; 1 Pieces of Lime; 180 Grams of Sweet corn kernels; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Avocado; 1 Pieces of Garlic cloves; 1 Tsp of Salt; 60 Grams of Sour cream

with Smashed Avo

Fresh and spicy!

Cals 551 · Prot 39 · Carbs 32 · Fat 34

Low Carb

25 min

Mexican Cod and Cabbage Bowls with Smashed Avo

Fresh and spicy!

Cals 551 · Prot 39 · Carbs 32 · Fat 34

Low Carb

Ingredients

Fish

Cod fillet 6*

350 Grams

Cumin powder

2 Grams

Chipotle powder

2 Grams

Garlic powder

2 Grams

Coriander powder

2 Grams

Salt

0.5 Tsp

Butter 4*

20 Grams

Salad

White cabbage

300 Grams

Red radish

125 Grams

Spring onion

50 Grams

Fresh coriander

15 Grams

Large red chilli

1 Piece

Lime

1 Piece

Sweet corn kernels

180 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Sides

Avocado

1 Piece

Garlic cloves

1 Piece

Salt

0.5 Tsp

Sour cream 4*

60 Grams

Allergens

*6 Fish, *4 Milk

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)	2299 / 551
Fats (g)	34
of which saturated (g)	12.3
Carbohydrates (g)	32
of which sugars (g)	9.3
Fibers (g)	15.6
Proteins (g)	39.4
Salt (g)	0.8

*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 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.