- 2 skinless cod fillets
A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 2 tbsp chipotle paste
- ½ lime, juiced
The same shape, but smaller than…
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 taco shells
For the slaw
- 1 bag ribboned stir-fry vegetables
- 2½ tbsp mayonnaise
- 2 tsp cider vinegar
- 1 tbsp wholegrain mustard
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.
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.
Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.