Prep
15 mins

Cooking Time

Cooking
8 mins

Serves 4

Indian Spiced

Ingredients

Serves: 4

  • Florette Indian Spiced Slaw
  • 500g cod fillet, cut into strips
  • 2 tbsp olive oil , for cod
  • 1 tsp chilli powder, for cod
  • 1 tsp Chipotle Powder or Paste, for cod
  • ½ tsp ground cumin , for cod
  • ½ tsp smoked paprika , for cod
  • 1 lime, zest for the cod, juice for the guacamole
  • 1 red onion, finely diced, for the guacamole
  • 1 large handful coriander, chopped
  • 2 avocados, for the guacamole
  • 1 red chilli , deseeded and finely chopped
  • 2 packs tortilla wraps, to serve

Method

  1. Begin by marinating the cod. Whisk the oil, chipotle powder or paste, ground cumin, smoked paprika and lime zest in a non-metallic container or shallow bowl then add the cod strips and mix well to coat. Cover and refrigerate for 2-3 hours.
  2. To make the guacamole, chop and mash the avocado, add lime juice, chilli, red onion, ground cumin, salt and Straight Up yoghurt and pulse until it’s a chunky but creamy-looking guacamole. Transfer to a small serving bowl.
  3. To serve: Preheat the grill to a high setting and arrange the spicy cod fillets on a foil lined baking tray. Cook under the grill for 5-6 mins, turning once until cooked through. Remove and keep to one side. You can either warm the tortillas in a microwave or they can be sprinkled with a little water and placed under the grill briefly. To assemble, top with guacamole and Indian slaw followed by 2 fillets of spiced cod. Add a squeeze of lime, fold the tacos in half you are good to go, serve any remaining slaw on the side.
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