Baja Cod Tacos

Pat the fish dry and cut into strips or bite-sized pieces. Finely shred the cabbage. Dice the tomatoes and red onion, chop the coriander and cut the limes into wedges. Mix the chilli powder, cumin, garlic powder, smoked paprika, salt and black pepper in a small bowl.

Place the fish in a bowl, drizzle with a little cooking oil and squeeze over the juice of half a lime. Sprinkle over the spice mixture and toss gently until every piece is evenly coated. Leave for about 10 minutes to absorb the flavours.

Heat the remaining cooking oil in a large frying pan over medium-high heat. Add the fish in a single layer and cook for 2–3 minutes per side, depending on thickness, until golden at the edges and cooked through. Remove from the heat and keep warm.

Combine the shredded cabbage with a squeeze of lime juice, a pinch of salt and some chopped coriander. Toss thoroughly and set aside while you prepare the remaining toppings.

Combine the diced tomatoes, red onion, coriander and a squeeze of lime juice to make a quick pico de gallo. In a separate bowl mix the mayonnaise with a pinch of smoked paprika or chilli powder and a squeeze of lime to make the creamy taco sauce.

Warm the tortillas in a dry frying pan. Fill each tortilla with cabbage slaw and pieces of seasoned fish. Spoon over the pico de gallo and drizzle with the creamy sauce. Garnish with extra coriander and serve immediately with lime wedges.