Goan Fish Tacos with Pickled Slaw

Ingredients

• 600 g cod fillets
• 3 tbsp Goan curry paste
• 8 small corn tortillas
• 200 g red cabbage
• 3 tbsp white wine vinegar
• 100 ml coconut milk
• 20 g fresh coriander
• 2 lime
• 2 tbsp sunflower oil

Method

1. 1

   Finely shred the red cabbage and toss with white wine vinegar, a pinch of sugar and salt. Leave to pickle for 15 minutes.

2. 2

   Cut cod into large chunks. Mix Goan curry paste with coconut milk and coat the fish. Leave to marinate for 10 minutes.

3. 3

   Heat oil in a non-stick frying pan over medium-high heat. Cook the fish for 3–4 minutes per side until golden and cooked through. Break into large flakes.

4. 4

   Warm the corn tortillas in a dry pan for 30 seconds each side.

5. 5

   Divide the flaked fish between the tortillas, top with pickled slaw and fresh coriander.

6. 6

   Squeeze lime juice generously over each taco and serve immediately.