A delicious dinner in 15 minutes? Yes please! These fish tacos are so easy to put together, and even though they are healthy, they feel like a right treat! The fish, which I get from Wilson’s Catch of the Day in Glasgow, is flavoured with chipotle and lime for a zingy, spicy flavour that goes brilliantly with a simple slaw, all paired with one of my favourite taco toppings ever: lime sour cream!
Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram!
Easy Chipotle Fish Tacos
Ingredients (serves two)
2 skinless, boneless cod loins
1 tbsp chipotle paste
1 tsp paprika
2 tsp olive oil
Half a red cabbage, thinly sliced
1 small red onion, thinly sliced
3 tbsp red wine vinegar
2 tbsp rapeseed or other neutral oil (not olive)
50ml sour cream
4 corn tortillas
1. Start with the slaw. In a bowl, add your sliced red onion, squeeze over the juice of one lime, then set aside for 10-15 minutes. Meanwhile, preheat your oven to 180c (fan).
2. Cut your cod into rough chunks and place on a baking tray with the chipotle paste, paprika, olive oil, juice of half a lime and some salt. Toss to mix the whole lot together, then bake in the oven for 10 minutes. At the same time, wrap your corn tortillas in tin foil and place them in the bottom of the oven to warm up.
3. Finish your slaw! Put your sliced cabbage in a bowl and add the onions and any lime juice from the bowl. Add your rapeseed oil, red wine vinegar and a pinch of salt. Now it’s all about personal taste. Taste the slaw and see if you want more salt or more acidity – I added the juice of half a lime to make it super punchy, but it’s up to you. Meanwhile, combine the sour cream with the zest of one lime and mix, and you are ready to assemble!
4. Spoon some of the lime sour cream onto the warm tacos, then top with the slaw, the cooked fish and, if you’re anything like me, a load of fresh coriander! Serve with lime wedges and extra sour cream on the side.