Chipotle-Lime Cod Tacos with Charred Corn Slaw

⏱ 35 min · Serves 4

Flaky cod in a smoky chipotle-lime rub, tucked into warm corn tortillas with a crunchy charred corn slaw and a cooling lime crema. Weeknight-fast, but tastes like a beach shack holiday.

Per serving: 610 kcal · 40.0g protein · 58.0g carbs · 25.0g fat

Ingredients

• 600g skinless cod fillets (or haddock/pollock), cut into 8 finger-sized strips
• 1 tsp chipotle powder (or 1 tbsp chipotle paste)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 2 tbsp olive oil
• Zest and juice of 2 limes
• 150g sweetcorn (tinned and drained, or frozen and thawed)
• 200g white cabbage, finely shredded
• 1 small red onion, very thinly sliced
• 1 small red chilli, thinly sliced (optional)
• 20g fresh coriander, roughly chopped
• 120g sour cream (or Greek yoghurt)
• 1 tbsp mayonnaise
• 12 small corn tortillas
• 1 ripe avocado, sliced
• Lime wedges, to serve

Method

1. Pat the cod dry. In a bowl, mix the chipotle powder, smoked paprika, cumin, garlic powder, salt, 1 tbsp olive oil and the zest of 1 lime. Turn the fish strips through the paste and leave to sit for 10 minutes.
2. Heat a dry heavy frying pan over high heat. Add the sweetcorn and leave undisturbed for 2-3 minutes until blistered and popping, tossing once or twice, then tip into a large bowl to cool slightly.
3. Add the cabbage, red onion, chilli and half the coriander to the corn. Dress with the juice of 1 lime, the remaining 1 tbsp olive oil and a pinch of salt. Toss and set aside so it softens a little.
4. Stir the sour cream, mayonnaise, remaining lime zest and juice of the second lime together with a pinch of salt to make the crema. Loosen with a splash of water if needed.
5. Wipe out the pan, set over medium-high heat with a slick of oil and cook the cod for 2-3 minutes per side until opaque and just flaking. Don't crowd the pan; cook in two batches if needed. Break into big chunks.
6. Warm the tortillas 20 seconds a side in the same pan, stacking them under a clean tea towel to stay soft.
7. Build: crema on the tortilla, then slaw, a couple of chunks of cod, avocado slices, remaining coriander and a squeeze of lime. Serve immediately with extra lime wedges.