Prep time
15 mins
Cooking Time
5 mins
Serves
4
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.