Crispy Chilli-Lime Cod Tacos with Charred Corn Slaw

⏱ 35 min · Serves 4

Golden, spice-crusted cod tucked into warm corn tortillas with a smoky charred corn slaw and a zippy lime crema. Weeknight-fast, beach-shack good.

Per serving: 610 kcal · 40.0g protein · 58.0g carbs · 26.0g fat

Ingredients

• 600g cod loin (or haddock/pollock), cut into 3cm strips
• 3 tbsp cornflour
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp garlic powder
• 1 tsp fine salt
• 3 tbsp vegetable oil, for frying
• 200g sweetcorn (tinned, drained, or frozen)
• 200g white cabbage, finely shredded
• 1 small red onion, thinly sliced
• 1 red chilli, finely sliced (optional)
• Small bunch coriander, roughly chopped
• 150g soured cream (or Greek yoghurt)
• Zest and juice of 2 limes
• 1 tbsp mayonnaise
• 12 small corn tortillas
• 1 avocado, sliced
• Salt and black pepper

Method

1. Heat a dry frying pan over high heat and char the sweetcorn for 4-5 minutes, tossing, until blistered in spots. Tip into a large bowl and cool slightly.
2. Add the cabbage, red onion, chilli, half the coriander, the juice of 1 lime, a pinch of salt and a good grind of pepper to the corn. Toss and set aside to soften.
3. Mix the soured cream, mayonnaise, lime zest and the juice of the remaining lime with a pinch of salt to make the crema. Loosen with a splash of water if needed.
4. Combine the cornflour, smoked paprika, cumin, chilli powder, garlic powder and salt in a shallow dish. Pat the cod strips dry, then toss to coat well.
5. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the fish in two batches, 2-3 minutes per side, until crisp and golden and just cooked through. Drain on kitchen paper.
6. Warm the tortillas 20 seconds per side in a dry pan, stacking them under a clean tea towel.
7. Build each taco: slaw, a piece or two of fish, avocado slices, a drizzle of lime crema and the rest of the coriander. Serve with extra lime wedges.