MSC Eco Label

Tasty tacos with cabbage & pea tzatziki

Prep Time15 mins
Cooking Time5 mins
Serves4
Rose Exall

Recipe By

Rose Exall Rose Exall is a London-based food stylist.

Atlantic cod illustration

Ingredients

Method

½ small red cabbage
1 lemon (half the juice and all the zest)
100g thawed green peas
1 bunch of coriander, finely chopped
1 lime (zest and juice)
1 clove garlic- finely grated
200ml Greek yogurt
800g MSC certified cod (large fillet if possible)
1 egg
150g panko breadcrumbs
Additional salt and pepper- to taste
3 tablespoons olive oil- for frying
4/8 tortilla wraps






1. Slice the cabbage finely, add the lemon zest, and squeeze over the juice of half a lemon. Mix and gently squeeze this mixture with your hands so that the cabbage softens.

2. Roughly mash the peas with a fork, add half of the chopped coriander, the lime zest, garlic and yogurt, then stir together. Season with salt.

3. Beat the egg in a small bowl. Cut the cod into 8 equal pieces. Coat each piece in the beaten egg and panko crumbs, before sprinkling with salt and pepper. Fry on a medium heat in olive oil on all sides for about 5 minutes in total. The fish should be firm and the panko breadcrumb crisp.

4. Fry the tortillas on each side until lightly browned and then add some cabbage in the centre of each, before topping with a piece of fried fish and some pea tzatziki. Finish the tacos with some fresh coriander and a few drops of lime juice.
Watch video

Fish Tacos Recipe - Tasty Tacos with Cabbage & Pea Tzatziki

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