Fish Tacos

Ingredients

• 500 g fish fillet (e.g., cod)
• 0.5 tsp smoked paprika powder
• 1 pinch ground allspice
• 1 pinch ground cumin
• 0.25 tsp cayenne pepper
• 2 tbsp Rapeseed oil
• 200 g white cabbage
• 2 red onions
• 2 jalapeños
• 1 Avocado
• 2 tbsp yogurt (3.5% fat) (20 g)
• Salt
• 1 tbsp lime juice
• 8 mini tortillas
• 1 Organic Lime
• 1 handful cilantro (5 g)

Instructions

1. 1.

   Clean fish fillets, pat dry and cut into smaller pieces. Mix with spices and oil in a bowl and marinate cold for about 25 minutes.

2. 2.

   Meanwhile, clean and wash the cabbage. Peel the onions. Wash and deseed the jalapeños. Slice the cabbage, onions, and jalapeños into fine strips.

3. 3.

   Halve the avocado, remove the pit, and lift the flesh from the skin. Blend with yogurt, a pinch of salt, and lime juice until very smooth, then transfer to a bowl.

4. 4.

   Remove the fish from the marination and cook in a hot pan, turning occasionally, for 5–6 minutes over medium heat.

5. 5.

   While the fish cooks, warm the tortillas in a grill pan for 5 minutes on each side over medium heat. Then fill with fish, cabbage, onions, and jalapeños, arrange the tacos on a plate. Slice the lime into wedges, wash and dry the cilantro. Serve both alongside the fish tacos.