I say it every year and I'll say it again, there is just something about great British weather that inspires be to make the best recipes. On this particular day the sun was shining, and I was cooking, dancing and singing along to the latest Afro Beats, if you follow me on Instagram, you would've bared witness to my shenanigans. Anyway at this point, I was 4 recipes deep and this Mexican Smokey Paprika Cod Taco with my sweet Mango Salsa was the final recipe of the day.
Guys, when I tell you, I shocked myself! I made the Taco's from scratch, as in, I was needing the dough! Yes! And let me talk to you about the paprika dressing, oh! it was a problem (very good problem)! So here I am sharing yet another wonderful recipe, I hope you find it as yummy as I did!
I do understand that a lot of you guys are time conscious so I'll save you the hassle of the homemade taco recipe, shop bought ones, gluten free or not are just as great! Also don't be afraid to try alternatives. If you don't like cod, you can try Salmon or King Prawns and if you're not a fishy eater at all, then Chicken, Lamb or Beef would work just as well.
Prep Time: 20 mins
Cooking Time: 5-8 mins
Serves: 4 or 5
8- 10 Mini Tortilla Wraps or Taco Shells
4 Cod Filetts
1 tsp Garlic Granules
1 1/2 tsp Onion Powder
2 tsp Paprika
1 1/2 tsp Dried Mixed Herbs
1/2 Cayenne Pepper
Pinch of Crushed Black Pepper
2 tbsp Honey
1 Knorr Fish Stock Cube
Sea Salt (for taste)
2 tbsp Sour Cream
1 tsp Paprika
Salt n Pepper (to taste)
3 grated strokes of Lime Zest
1 tsp Olive Oil
Click here for recipe
First start by dicing your cod into chunks and then add into a seasoning bowl.
Add the paprika, garlic granules, Knorr cube, onion powder, mixed herbs, cayenne pepper, black pepper, honey, lime juice and sea salt (if you need it) and rub everything thoroughly onto the cod.
Set the fish to one side and move onto to your smoked paprika dressing.
In a blender, add the sour creme, paprika, pinch of salt n pepper, lime juice, lime zest and olive oil.
Blend till all the condiments are mixed together.
If you find your dressing is a bit thick add bit of water and mix again.
Store in a squeezey bottle in the fridge for up to 2 weeks.
Next follow the method to create your Mango Salsa here.
Once all the extras are done, you can now get to cooking your fish or preferred meat.
Heat up a medium to large pan with 4 tbsp of rapeseed oil.
Drop your chunky cod fillets into the oil and cook on each side for 2-3 minutes.
Be sure to flip carefully with a flat mouthed spatula so the fish doesn't break too much.
Warm up your tacos/tortillas, you can do this by placing them on top of a toaster for 30 seconds or less. Then start by filling your taco's with rocket leaves first, then add the fish, then your salsa, then drizzle your very own homemade dressing on the top, sprinkle over chopped coriander, then take the biggest bite in history.
Did you make this recipe?