The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Wild-caught Cod Tacos with Pickled Slaw & Chilli Crema
The perfect dish for Taco Tuesday! Starring sustainably-sourced cod chunks, coated in a spicy ancho panko mix, then baked until golden and crispy. Then build your fish tacos with vibrant toppings: think creamy green chilli crema and a tangy pickled slaw. Bright sweet potato fries complete the feast.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 60g yellow pea crumb (yellow pea whole grain flour (100%))
- 2 unwaxed lime
- 160g greek style yoghurt (Milk)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 red cabbage
- 1 handful of fresh coriander
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 560g diced cod fillets (Fish)
- 250g cantina del sabor corn tortillas (Corn (62%), Water, Oil)
- 2 sweet potato
- 80g sugar snap peas
- 1 chilli
Nutritional Information
Calories: 620
Protein: 48g
Carbs: 80g
Fat: 14g
Crispy Wild-caught Cod Tacos with Pickled Slaw & Chilli Crema
The perfect dish for Taco Tuesday! Starring sustainably-sourced cod chunks, coated in a spicy ancho panko mix, then baked until golden and crispy. Then build your fish tacos with vibrant toppings: think creamy green chilli crema and a tangy pickled slaw. Bright sweet potato fries complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan & 2 medium bowls
Make the sweet potato fries
- Cut the sweet potatoes into fries, then place onto a lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the crispy cod
- Pat the cod dry with paper towel then cut the chunks into even 2cm pieces
- Place the panko into a medium bowl with the ancho spice mix and a good pinch of salt. Add half of the yoghurt and a pinch of salt and pepper to the other medium bowl
- Dip the fish pieces into the yoghurt, then transfer to the panko mixture and toss to coat. Transfer to the other lined baking tray, then drizzle evenly with 2 tsp oil
- Roast for 18 mins, until golden and cooked through
Make the pickled slaw
- Meanwhile, thinly slice the cabbage and sugar snap peas. Deseed and finely dice the chilli. Roughly chop the coriander
- Clean both medium bowls and in one, combine the cabbage, sugar snap peas, half the coriander, the juice from 1 lime and a pinch of salt
- Set aside and leave to pickle
Make the chilli crema
- In the other medium bowl, combine the chilli, garlic paste, remaining yoghurt and remaining coriander. Season to taste with salt and pepper
- Heat the large frying pan on high heat. Once hot, add 3-4 tacos to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tacos (3-4 per person)
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the tacos onto plates and top with the slaw and crispy cod. Drizzle over the chilli crema. Garnish with the remaining lime, cut into wedges
- Serve the sweet potato fries into bowls alongside
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