We love a Mexican wrap, and often have chicken tacos, haloumi tacos and black bean tostadas. In this version, we've used gorgeous firm cod fillets.
The cod is marinated in cumin and paprika, spices often used in Mexican food. They are then pan fried until beautifully charred and blackened (see 3rd image), before being served in a soft flour taco with mango or Pico de gallo salsa.
They are really delicious alternative to the more traditional chicken or beef tacos, and are a great way of introducing more fish into your diet.
Serves 2-4
130g cod fillet per person
2 teaspoons of ground cumin
1-2 teaspoons of paprika
2 tablespoon of olive oil
Seasoning
- Dry the cod with kitchen paper then place in a container and add the cumin, paprika and oil.
- Use your hands to rub the mix into the fish. Leave to marinade for at least 30 minutes.
- Heat a little olive oil in a frying pan, and once the pan is up to temperature, add the cod fillets.
- Sear the cod on each side for 3-5 minutes, until the cod is blackened and cooked to your liking. The cooking time will vary depending on the thickness of the cod fillets. However, the internal temperature should reach 63° C at the thickest part
- Serve the cod in soft tacos, with mango salsa and crisp salad leaves, or with
Pico de gallo salsa, black beans and
guacamole.
