6 · cod · highprotein · highproteinfoodyouwanttoeat · postworkout · protein · rice · steakfrites · tacos · tasteprotein
Chipotle Cod Tacos
- Prep
- —
- Cook
- —
- Total
- 5 min
- Calories
- 690
- Protein
- 73g
- Carbs
- Not listed
- Fat
- Not listed
Get ready
Ingredients
Ingredients
- 600 g Cod Fillets
- 6 Lunchito Tortilla Taco Wraps
- 20 g Chipotle Paste
- 10 g Honey
- 10 g Rice Wine Vinegar
- Salt
- 60 g Skyr 0% Yogurt
- 60 g Cottage Cheese
- 2 Fresh Jalapeño sliced
- 1 Garlic Clove sliced
- Handful of Coriander Leaves
Lime juice to taste (1ish if it’s juicy)
- Salt to taste
- ½ Hispi Cabbage Shredded
- 1 Shallot or Red Onion finely sliced
- 30 g Light Mayo
- 2 tbsp Salsa
- Salt
- Crispy Garlic (Optional)
- Coriander to garnish
Cook
Method
- Cut the cod into little strips and marinate in the chipotle paste, honey, rice vinegar and salt. Marinate for as long as possible.
- Throw all the salsa bits in a food processor and blend until green and smooth. Season with salt and lime juice.
- Shred the cabbage and slice the shallot. Mix with the mayo, salt and a few tablespoons of the salsa.
- Chuck the fish under a hot grill for 3-5 minutes, until just cooked through and slightly charred.
- Toast your tortillas (a little less than mine) and build your taco. Garnish with crispy garlic and coriander. Finish with a squeeze of lime.