A Mexican-inspired feast that’s perfect for sharing, these tacos combine a crunchy salad with a delicious spicy and sweet Pink Lady® salsa and succulent Cajun-spiced cod. Lay everything out on the table and let family and friends build their own tasty tacos!
Full preparation
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To make the salad, combine the cabbage, carrot, red onion and coriander in a mixing bowl. Mix the red wine vinegar with the plain yogurt. Stir the yogurt mix into the salad and thoroughly combine. Season with salt and pepper then set aside.
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For the salsa, combine the Pink Lady® apple with the avocado, chilli and radishes in a bowl. Mix the lime zest and juice with the oil and mix. Pour onto the salsa and toss to coat all the ingredients. Set aside.
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Heat a griddle pan until very hot. Lightly coat one side of the tortillas with 1 tbsp of the oil and lay, oil side down, onto the hot griddle pan. Leave for about 20 seconds or until there are griddle marks, then take off the heat and lay over a rolling pin. Leave to cool to create the taco shape. Repeat with all the tortillas.
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Toss the fish with the Cajun spice. Heat the remaining oil in a non-stick frying pan, then add the fish. Fry for a couple of minutes until the fish is cooked and crispy on the outside, then turn off the heat. Add the lime juice to the pan, letting it sizzle and steam.
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Transfer the fish to a warmed serving plate. Fill the tacos with the salad, Pink Lady® salsa and fish. For extra heat, top with Tabasco sauce if desired and a squeeze of lime for more tang.
