Points to remember:
- Heat oven to 200C/180C fan/gas 6. Slice 2 skinless cod fillets into 2cm chunks and toss with 2 tbsp chipotle paste, ½ tbsp olive oil and ½ lime, juiced. Leave to marinate while you make the slaw.
- Place a bag of stir-fry vegetable ribbons, 2½ tbsp mayonnaise, 1 tbsp wholegrain mustard and 2 tsp cider vinegar. Season, toss 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 4 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.
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