Fish Tacos
The perfect Friday night meal that is ready in no time at all!
Ingredients
- 150g cod fillet
- 3 mini soft tortilla wraps
- 2 limes
- ½ tsp smoked paprika
- ¼ tsp chilli powder
- ¼ tsp garlic powder
- pinch sea salt
- 1 tbsp low fat mayonnaise
- fresh coriander leaves
- 60g shredded red cabbage
- 1 medium carrot, cut into matchstick size pieces
Method
- Remove the skin from the fish and cut into 9 chunks.
- Place the sea salt, garlic powder, chilli powder and smoked paprika into a bowl and mix together.
- Preheat the oven to 190ºC, 375ºF, Gas Mark5.
- Line a baking tray with baking parchment.
- Place the fish chunks into the spice mix and stir until evenly coated, then place the fish onto the baking tray and bake in the oven for 10 minutes or until the fish is opaque.
- Mix the mayonnaise with the juice from one of the limes and set aside.
- Remove the fish from the oven and place 3 fish chunks in the centre of each tortilla.
- Top with the shredded cabbage and carrot, drizzle with the lime mayonnaise and top with a few coriander leaves.
- Serve straight away with the remaining lime cut into wedges.
