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Chipotle cod tacos

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

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 723
  • Carbohydrates 33
  • Saturated Fat 6
  • Sugar 9
  • Protein 37
  • Fat 47
  • Fibre 7
  • Salt 1.5

Nutrition per serving

  • Calories 723
  • Carbohydrates 33
  • Saturated Fat 6
  • Sugar 9
  • Protein 37
  • Fat 47
  • Fibre 7
  • Salt 1.5

Ingredients

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