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Cod and coriander tacos
Cod and coriander tacos
Ingredients
- 600 g Frozen at Sea Atlantic Cod (2 packs)
- 1 tsp olive oil
- 1 small onion chopped
- 4 garlic cloves finely minced
- 2 jalapeño peppers chopped (seeds removed for less heat)
- 2 cups diced tomatoes
- 0.25 cup fresh cilantro chopped
- 3 tbsp lime juice
- Sea salt and pepper to taste
- 8 white corn tortillas
- 1 medium Ripe avocado, sliced
- 1 large handful of finely sliced red cabbage
- lime wedges and coriander for garnish
Instructions
- Heat olive oil in a large frying pan over medium heat and sauté the onions until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
- Place fish in the pan and cook until the flesh starts to flake.
- Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
- Meanwhile, heat tortillas in a dry frying pan or directly over the flame of the burner a minute or 2 on each side to warm.Divide the fish evenly between the tortillas, sprinkle over fresh coriander and a squeeze of lime
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