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Chipotle cod tacos

Chipotle cod tacos

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A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

These tacos are ideal for sharing. Stuff yours with crunchy mustard slaw and chipotle-seasoned cod for a speedy midweek meal for two

Nutrition: per serving
NutrientUnit
kcal723
fat47g
saturates6g
carbs33g
sugars9g
fibre7g
protein37g
salt1.5g
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Ingredients

  • 2 skinless cod fillets
  • 2 tbsp chipotle paste
  • ½ lime , juiced
  • ½ tbsp olive oil
  • 4 taco shells

For the slaw

  • 1 bag ribboned stir-fry vegetables
  • 2½ tbsp mayonnaise
  • 2 tsp cider vinegar
  • 1 tbsp wholegrain mustard

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Slice the cod into 2cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave to marinate while you make the slaw. Mix all the slaw ingredients together, season and set aside.

  • STEP 2

    Put the cod on a baking tray and roast for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put the taco shells on a separate tray in the oven to warm through.

  • STEP 3

    Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 4.3 out of 5.13 ratings
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