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FISH

4 cod fillets

2tbsp extra-virgin olive oil

1 lime (zest and juice)

1½tsp chilli powder

1tsp paprika

1tsp ground cumin

½tsp cayenne pepper

SLAW

½ cabbage (shredded)

150g pickled red cabbage (drained)

150g sweetcorn

2tbsp mayonnaise

1 lime (juice)

1tbsp sriracha (or 1 chilli/1tsp harissa paste)

2tbsp coriander (chopped)

1tbsp honey

TOPPINGS

1 red onion (finely sliced and soaked in the juice of 1 lime)

Guacamole (recipe below) or 200g mango (finely chopped with 1tbsp chopped mint or coriander)

100ml sour cream (with a sprinkling of cayenne pepper)

4 tortilla wraps

GUACAMOLE

2 large avocados

1 red chilli (finely chopped)

3 spring onions (finely chopped)

200g cherry tomatoes (roughly chopped)

1 lime (juiced)

1tbsp olive oil

Sea salt & pepper

First marinade your fish, chop the cod into large chunks and put in a bowl with the marinade ingredients, season with sea salt and pepper and mix so all the pieces are coated. Leave covered in the fridge until you are ready to cook (15 minutes).

Next prepare the slaw and the toppings. For the slaw, mix all the ingredients in a large bowl and season, then put your toppings into small individual bowls ready to serve. Warm the wraps just before you start cooking the fish as it doesn’t take long!

To cook the fish, place a large sauté pan on a medium-high heat and add a glug of olive oil to lightly coat the bottom of the pan. Once the oil is hot add the fish pieces using tongs, you may need to work in batches so not to overcrowd the pan - discard any leftover marinade. Cook the fish for 2-3 minutes on both sides, turning the pieces delicately, then serve immediately.

This recipe makes 4 wraps, so a light supper or lunch, I would increase ingredient quantities and add in sweet potato fries for a more substantial meal.

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