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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titheridge

This was VERY quick and easy to make and everyone enjoyed it. Would recommend as quick healthy tasty meal. Used white wine vinegar on coleslaw instead of cider vinegar and was lovely.

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