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.
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.
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.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
