Chipotle cod tacos

Chipotle cod tacos

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Prep: 10 mins Cook: 10 mins - 12 mins

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 and extra info

Nutrition: per serving

  • kcal723
  • fat47g
  • saturates6g
  • carbs33g
  • sugars9g
  • fibre7g
  • protein37g
  • salt1.5g
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Ingredients

  • 2 skinless cod fillets
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 tbsp chipotle paste
  • ½ lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

Method

  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.

  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.

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

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