Name: Cajun Cod Tacos with Peach Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 cod fillets (, cut into 1-inch slices); 60 ml mayonnaise; 30 g corn flour; 1 teaspoon fine sea salt; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion granules; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon freshly ground black pepper; ½ teaspoon dried chipotle chilli flakes (, ground down to a powder); 2 ripe peaches (or tinned) (, diced small); Pinch coriander (, finely chopped); 40 g red onion (, finely chopped); 1 tablespoon jalapeño (, finely diced); 1 tablespoon fresh lime juice (, from ½ a lime); 12 gluten free tortillas; 1 avocado (, sliced (optional)); 1 lime (, sliced (optional)); 315 g cooked white rice

Cajun Cod Tacos with Peach Salsa

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

American

What you'll need

For the cod:

4 cod fillets , cut into 1-inch slices
60 ml mayonnaise
30 g corn flour
1 teaspoon fine sea salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion granules
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon dried chipotle chilli flakes , ground down to a powder

For the peach salsa:

2 ripe peaches (or tinned) , diced small
Pinch coriander , finely chopped
40 g red onion , finely chopped
1 tablespoon jalapeño , finely diced
1 tablespoon fresh lime juice , from ½ a lime

For serving:

12 gluten free tortillas
1 avocado , sliced (optional)
1 lime , sliced (optional)
315 g cooked white rice

Method:

Make the cod:

Preheat the oven to 200°c. Line a baking tray with foil and grease well with cooking spray or olive oil.
Combine the corn flour and dry spices for the cod in a small bowl. Stir to evenly distribute the seasonings.
Working on a large plate, or a rimmed tray, coat the pieces of fish on all sides with mayonnaise. A pastry brush or clean hands will work well. Sprinkle the seasoning mixture on top of the mayo-coated fish, turning each piece to coat at least the top and bottom.
Transfer the seasoned fish onto the prepared baking tray. Bake for approximately 8 minutes until the fish is opaque and flakes easily with a fork. Total time will depend on the thickness of the fish. Remove and serve right away.

Make the peach salsa:

Combine all ingredients in a small bowl and stir gently to combine well. Serve right away or store covered in the fridge for 2-3 hours.

To serve:

Wrap the stack of tortillas in a damp paper towel. Microwave until warmed through, about 30-60 seconds, depending on the microwave. Keep them wrapped in the damp paper towel until ready to assemble the tacos. This will make the tortillas pliable and keep them from breaking.
Assemble the tacos by layering the warm tortillas with the Cajun cod and peach salsa. Add a slice of avocado (highly recommended) and a squeeze of lime if you’d like. Serve with a side of rice.

Nutrition

N/A

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