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
Nutrition (per serving)
- Calories
- 390 kcal
- Protein
- 31.8 g
- Carbohydrate
- 28.4 g
- of which sugars
- 4.3 g
- Fat
- 15.7 g
- of which saturates
- 5.7 g
- Fibre
- 5.1 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Cut cod into large chunks. Mix Goan curry paste with coconut milk and coat the fish. Leave to marinate for 10 minutes.
- 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
Warm the corn tortillas in a dry pan for 30 seconds each side.
- 5
Divide the flaked fish between the tortillas, top with pickled slaw and fresh coriander.
- 6
Squeeze lime juice generously over each taco and serve immediately.
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