Fish Tacos

Name: Fish Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 - 8 serving(s)
Ingredients: 1 jalapeno chili, finely chopped; 1 tsp. sweet smoked paprika; 1 tsp. ground cumin; 1 1/2 tsp. chipotle paste; 2 tbsp. olive oil; 1 tsp. dried oregano; 4 x 125g cod fillets, skinless, or other firm white fish; 1/4 red cabbage, finely sliced; Juice of 2 limes; 75 g sour cream; Juice of 1 lime; 2 tbsp. finely chopped coriander; 8 small corn tortillas (or 4 large ones), warmed; 1 avocado, thinly sliced; 4 radishes, finely sliced; Lime wedges, to serve

We used 8 small corn tortillas but if you can’t find these you can use 4 large ones instead.

By The Good Housekeeping Cookery TeamPublished: 11 May 2020

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Yields:

4 - 8 serving(s)

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Cal/Serv:

242

Ingredients

For the marinade

1
jalapeno chili, finely chopped
1 tsp.
sweet smoked paprika
1 tsp.
ground cumin
1 1/2 tsp.
chipotle paste
2 Tbsp.
olive oil
1 tsp.
dried oregano
4
x 125g cod fillets, skinless, or other firm white fish

For the pickled cabbage

1/4
red cabbage, finely sliced
Juice of 2 limes

For the sour cream sauce

75 g
sour cream
Juice of 1 lime
2 Tbsp.
finely chopped coriander

To serve

8
small corn tortillas (or 4 large ones), warmed
1
avocado, thinly sliced
4
radishes, finely sliced
Lime wedges, to serve

Directions

1. Step 1Mix marinade ingredients (apart from fish) in a non-metallic bowl. Add fish and turn to coat. Set aside to marinade briefly.
2. Step 2Mix the cabbage with the lime juice and some seasoning and set aside. Next mix the sour cream sauce ingredients with some seasoning and set aside.
3. Step 3Heat a large non-stick frying pan over medium-high heat. Fry the fish for 2-3min per side (depending on thickness) until just cooked through. Remove on to a plate and carefully flake.
4. Step 4Top the warmed tortillas with the red cabbage, fish, avocados, radishes and the sour cream sauce. Serve with extra lime wedges, if you like.