Baja cod tacos with cabbage and lime yogurt sauce

Ingredients

For 1 serving

• Cod160 g
• Corn tortillas3
• Corn flour15 g
• Paprika1 teaspoon
• Red cabbage80 g
• Nonfat Greek yogurt60 g
• Lime juice20 ml
• Cilantro6 g
• Pickled jalapeños1
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose, fish,

Method

1. Heat a fan oven to 220 °C and line a baking tray with baking paper.
2. Pat the cod dry and cut it into roughly 2 cm fingers. Mix the cornmeal with the paprika and a pinch of salt, press the fish into it, lay it on the tray and brush with the oil.
3. Bake for 12 minutes, turning halfway, until golden and crisp outside and white inside.
4. Meanwhile mix the yoghurt with half the lime juice and a pinch of salt. Very finely shred the red cabbage and dress it with the remaining lime and a pinch of salt; slice the pickled jalapeños and tear the coriander.
5. Warm the tortillas in a dry frying pan for 20–30 seconds per side, until soft, and fill them with the cabbage, fish, yoghurt sauce, jalapeños and coriander.