Crispy cod tacos with lime and carrot slaw
Spiced cod in warm gluten free corn tacos with a crunchy carrot and cucumber slaw and a squeeze of lime.
- Time30 min
- LevelEasy
- Costabout £2.40 a head
Ingredients
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Method
- 1
Toss the carrot and cucumber with the juice of one lime, a pinch of salt and half the coriander.
- 2
Mix the cornflour, paprika, cumin and salt. Roll the cod strips in it.
- 3
Heat the oil in a large frying pan. Fry the cod for 2 to 3 minutes each side until crisp and golden.
6 min - 4
Warm the tortillas in a dry pan for 30 seconds each side.
- 5
Stir the yoghurt with the lime zest and the rest of the lime juice.
- 6
Fill the tortillas with slaw and fish, then spoon over the yoghurt and the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.