Fish Tacos

Pearly, melting fish seared in a pan, nestled in a soft tortilla with crunchy cabbage. The sharp lime acidity cuts through the richness of the creamy sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 836
• Protein: 42 g
• Carbs: 102 g
• Fat: 27 g

Ingredients

• 600 g Atlantic cod ( in strips )
• 8 piece Soft tortilla (for filling), made from corn ( warmed )
• 200 g White cabbage ( finely shredded )
• 1 piece Red onion ( finely diced )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 150 g Plain Greek yogurt
• 2 tbsp Japanese mayo
• 1 piece Hot chili pepper ( chopped )
• 1 piece Fresh cilantro ( leaves picked )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 8 piece Corn tortilla ( warm in a pan )

Instructions

1. Prepare the fish

   Cut the cod into 2 cm strips. The flesh should be firm under the knife. In a bowl, coat the pieces with cumin, smoked paprika, and a pinch of grey sea salt.

2. Cut the garnish

   Thinly slice the white cabbage and red onion. They should remain crunchy but be flexible enough to fold into the tortilla.

3. Make the sauce

   Mix the Greek yogurt, Japanese mayonnaise, chopped chili, and the juice of one lime. The sauce should be smooth and coat the back of a spoon.

4. Sear the fish

   Heat the sunflower oil in a hot pan. Sear the fish for 2 minutes per side. The flesh is ready when it becomes opaque and flakes easily with a fork.

5. Assemble

   Heat the corn tortillas in a dry pan. Add the cabbage, warm fish, a generous spoonful of sauce, and finish with chopped fresh cilantro.

Chef's tips

• Do not overcook the fish; it must remain juicy in the center.
• Squeeze the lime at the very last moment to preserve the freshness of the aromas.

Storage

Eat immediately. The fish does not reheat well without losing its texture.