TODAY’S RECIPE: Chipotle cod tacos
TASTE of Mexico. Serves 2 Ingredients 2 skinless cod fillets 2 tbsp chipotle paste ½ lime, juiced ½ tbsp olive oil 4 taco shells FOR THE SLAW 1 bag ribboned stir-fry vegetables 2 ½ tbsp mayonnaise
Method
Heat the oven to 200c/180c fan/gas 6. Slice the cod into 2 cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave to marinate while you make the slaw. Mix together all the slaw ingredients, season and set aside.
Put the cod on a baking tray and roast for 10 to 12 minutes until flaking apart. About 4 minutes before the cooking time is up, put the 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.