Golden Hour Cod Tacos & Crispy Kale

2 portions - 25 mins

Golden hour tacos with crispy kale. Warm tortillas filled with your chosen protein, tangy pink pickles and a quick creamy guac. A radiant, flavour-packed dish that captures the glow and comfort of golden hour in every bite.

• Ingredients

  • 4 slices of red cabbage

  • 1 red onion, thinly sliced

  • 4 radish, thinly sliced

  • 2 tbsp apple cider vinegar

  • 2 lime

  • 1 avocado

  • 4 small corn tortillas

  • 1 fresh chilli, finely sliced

  • 2 sprig of coriander, to garnish

  • 2 cod fillets

  Cod Spice Mix

  • 6 tbsp chickpea flour (or plain flour)

  • 2 tsp paprika

  • 1 tsp chilli flakes (if you like heat)

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • Salt and pepper

  Crispy Kale

  • 1 cup kale, torn and stems removed

  • 1 tsp olive oil

  • Pinch of sea salt

• Method

  STEP 1.

  • Preheat oven to 200°C (400°F).

  • In a small bowl, make the pink pickles by adding the onion, red cabbage and radish with a splash of the ACV and a pinch of salt. Top up the bowl with water so that all the veg is covered.

  • Thinly slice your fresh chilli and set both the chilli and pink pickles aside for later.

  STEP 2.

  • Mix the protein mix with the flour in a bowl and then pour the mix on a plate, spreading evenly.

  • Pour a splash of mylk into a shallow bowl.

  • Press your the cod fillet into the coating mixture to coat.
    Transfer to a lined baking tray and bake at 200°C (400°F) for 15-20 minutes, until cooked through.

  STEP 3.

  • Toss the kale, olive oil and salt on a lined tray. Massage the oil into the kale with your hands so that it gets fully absorbed. Spread across the tray and bake for 6-8 minutes until crisp.

  STEP 4.

  • In a small bowl, make the speedy guac by mashing the avocado with salt and a good squeeze of lime.

  STEP 5.

  • Heat the tortillas in a dry pan for 30 seconds each side (or as per the packet instructions).

  • Assemble your tacos by layering the speedy guac, baked cod, pink pickles and fresh chilli on each tortilla.
    Serve the crispy kale to the side.

  • Garnish with coriander and a squeeze of lime.

• Benefits

  • Fibre-rich kale and corn tortillas

  • Healthy fats from avocado

  • Pickled onion, fresh chilli and coriander contain vitamin C, carotenoids and phytonutrients

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