Dinner recipe
Crisp paprika cod strips in warm tortillas with smashed lime peas, crunchy red cabbage, coriander, and yoghurt.
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Ingredients
large non-stick frying pan, small saucepan, shallow bowls, knife, chopping board
Method
Cut the cod fillets into 16 thick strips and pat them dry. Finely shred the red cabbage, chop the fresh coriander, zest one lime, and cut both limes into wedges.
Simmer the frozen peas for 3 minutes, then drain. Roughly crush them with half the coriander, lime zest, juice from one lime wedge, 0.25 teaspoon salt, and 0.25 teaspoon black pepper.
Mix the plain flour with the smoked paprika, ground cumin, remaining salt, and remaining black pepper on a plate. Beat the egg in a shallow bowl and put the breadcrumbs on a second plate. Coat each cod strip in flour, egg, then breadcrumbs.
Heat 3 tablespoons vegetable oil in a large non-stick frying pan over a medium heat. Fry the cod in two batches for 3 to 4 minutes on each side until golden, opaque, and flaking at the thickest point. Drain briefly on kitchen paper.
Mix the Greek yoghurt with juice from two lime wedges and half the remaining coriander. Toss one-third of this dressing through the red cabbage, keeping the rest for spooning over the tacos.
Warm the tortilla wraps in a dry frying pan for 20 seconds on each side. Fill each with pea salsa, red cabbage, and two crisp cod strips, then finish with lime yoghurt, remaining coriander, and lime wedges.
