Cod tacos with red cabbage and avocado

Ingredients

For 1 serving

• Cod160 g
• Corn tortillas3
• Red cabbage80 g
• Avocado0.3
• Cilantro4 g
• Lime juiceto taste
• Paprikato taste
• Cuminto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: fish,

Method

1. Shred the red cabbage very finely, dress it with the lime juice and a pinch of salt and toss: it softens a little while you cook the fish.
2. Pat the cod dry, remove any bones and season both sides with paprika, cumin and salt.
3. Heat the oil in a non-stick pan over medium-high heat and cook the cod for 3 minutes per side, until opaque and flaky; break it into large flakes with a fork.
4. Slice the avocado and roughly chop the coriander.
5. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft and pliable.
6. Fill the tortillas with the fish, cabbage, avocado and coriander and serve straight away.