Spice-Crusted Cod Tacos with Cabbage-Lime Slaw

Ingredients

• 1 cup (70 g) red cabbage, shredded
• 2 tbsp (30 ml) fresh lime juice
• a pinch of fine sea salt
• 1 tsp (2 g) smoked paprika
• 1 tsp (2 g) ground cumin
• 1/4 tsp (0.5 g) cayenne pepper
• 4 oz (113 g) cod fillet
• 1 1/2 tsp (7.5 ml) olive oil
• 2 (48 g) corn tortillas, 6-inch (15cm)
• 1/4 cup (61 g) plain Greek yogurt, 0%
• 1/4 (34 g) avocado, sliced

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Method

1. Toss the cabbage with half the lime juice and the salt and leave it 15 minutes, until it softens and turns almost pickled.
2. Mix the paprika, cumin and cayenne and press onto the dry cod. Heat the oil in a 10-inch (25cm) skillet over medium-high heat and cook the cod 2 to 3 minutes a side until a dark spice crust forms and it flakes at 145°F (63°C).
3. Warm the tortillas in the same pan for 30 seconds a side. Build with the slaw first, then the fish, yogurt, avocado and the rest of the lime juice.