x 125g cod fillets, skinless, or other firm white fish
For the pickled cabbage
1/4
red cabbage, finely sliced
Juice of 2 limes
For the sour cream sauce
75g
sour cream
Juice of 1 lime
2Tbsp.
finely chopped coriander
To serve
8
small corn tortillas (or 4 large ones), warmed
1
avocado, thinly sliced
4
radishes, finely sliced
Lime wedges, to serve
Directions
Step 1Mix marinade ingredients (apart from fish) in a non-metallic bowl. Add fish and turn to coat. Set aside to marinade briefly.
Step 2Mix the cabbage with the lime juice and some seasoning and set aside. Next mix the sour cream sauce ingredients with some seasoning and set aside.
Step 3Heat a large non-stick frying pan over medium-high heat. Fry the fish for 2-3min per side (depending on thickness) until just cooked through. Remove on to a plate and carefully flake.
Step 4Top the warmed tortillas with the red cabbage, fish, avocados, radishes and the sour cream sauce. Serve with extra lime wedges, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
