Directions
- 1Finely dice half a red onion, chop a handful of coriander, mince one garlic clove, and dice two tomatoes.
- 2Combine the diced red onion, chopped coriander, minced garlic, and diced tomatoes in a bowl to make the salsa.
- 3Season the salsa with salt.
- 4Take two smoked cod loins and coat them with 1 tsp of smoked paprika, 0.5 tsp of onion powder, 0.5 tsp of garlic powder, and 0.5 tsp of chili powder.
- 5Add salt and pepper to the seasoned cod loins.
- 6Mix the spices into the fish until it's fully coated.
- 7Heat a pan over medium heat and pan-fry the seasoned cod loins for 3-4 minutes per side until golden and flaky.
- 8Warm the corn tortillas in a dry pan or over an open flame until slightly charred.
- 9Mash two avocados for the taco base.
- 10Spread smashed avocado on each tortilla.
- 11Flake the cooked fish and place it over the avocado on each tortilla.
- 12Top with salsa.
- 13Prepare the yoghurt dressing by mixing 2 tbsp of yoghurt, 1 tsp of honey, 1 tbsp of lime juice, and a splash of water.
- 14Drizzle the yoghurt dressing over the tacos.
Ingredients
- 0.5 red onion
- 1 handful coriander
- 1 garlic clove
- 2 tomatoes
- 2 smoked cod loins
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp chilli powder
- salt
- pepper
- 6 corn tortillas
- 2 avocados
- 2 tbsp yoghurt
- 1 tsp honey
- 1 tbsp lime juice
- 1 splash water
Equipment
pan
Tips
- This recipe is a low-effort, high-reward meal where you can play around with textures and flavors.
- Authentic corn tortillas enhance the experience, but any will still be delicious.
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