Baked Cod Tacos with Lime Yogurt and Slaw

Ingredients

• Spiced baked cod

  800 g Atlantic cod fillets

  4 skinless, boneless portions of about 200 g each, roughly 1 inch (2.5 cm) thick; thawed in the refrigerator if frozen

• 20 g olive oil

  for coating the fish

• 3 g sweet paprika

  about 1 1/4 teaspoons, not a salty seasoning blend

• 2 g ground cumin

  about 1 teaspoon

• 2 g garlic powder

  about 2/3 teaspoon; not garlic salt

• 3 g fine table salt

  weighed, for the fish

• 1 g ground black pepper

  about 1/2 teaspoon

• Crunchy slaw

  240 g red cabbage

  trimmed weight, finely shredded

• 80 g carrot

  peeled weight, coarsely grated

• 30 g fresh lime juice

  for the slaw, about 2 tablespoons

• 5 g olive oil

  for the slaw

• 1 g fine table salt

  weighed, for the slaw

• 12 g fresh cilantro leaves

  washed and dried; 6 g chopped for slaw, 2 g finely chopped for sauce and 4 g for finishing

• Lime yogurt and tortillas

  200 g plain nonfat Greek yogurt

  thick and unsweetened

• 30 g fresh lime juice

  for the sauce, about 2 tablespoons

• 208 g soft corn tortillas

  8 small tortillas of about 26 g each, roughly 6 inches (15 cm) across; weigh the actual batch

Directions

1. Prepare the crunchy slaw and lime yogurt

   Heat the oven to 425°F (220°C) conventional or 400°F (200°C) fan. Wash and dry the vegetables and cilantro. In a bowl, toss the finely shredded red cabbage, grated carrot, 30 g lime juice, 5 g olive oil and 1 g salt. Gently squeeze the cabbage for about 30 seconds, then mix in 6 g chopped cilantro. Let stand for 5 minutes while you continue preparing the fish; keep any juices for serving with the slaw. In a separate bowl, stir the yogurt with the remaining 30 g lime juice and 2 g finely chopped cilantro until combined. Reserve the remaining 4 g cilantro for assembly. Keep the sauce chilled until needed.

2. Dry and season the cod

   Line a large rimmed metal tray with temperature-rated parchment. Keep the raw fish separate from the ready-to-eat slaw and sauce. Check the cod for bones and pat dry with paper towels. Mix the paprika, cumin, garlic powder, 3 g salt and black pepper with the 20 g olive oil to make a loose spice paste. Coat both sides of the four fillets and arrange with space between them. Do not add lime juice to the raw fish or leave it to marinate. Wash hands, tools and the board after handling raw fish.

3. Bake until the fish reaches 145°F

   Bake on the middle rack for about 10–14 minutes, starting to check at 10 minutes. Insert a food thermometer into the thickest part of each fillet, without touching the tray. Cook every portion to 145°F (63°C); thicker or colder pieces may need longer. The flesh should look opaque and separate into flakes, but use the temperature reading as the main check. Remove pieces individually if they finish at different times. Keep the cooked fish on the tray until you are ready to flake it with clean utensils.

4. Warm the tortillas and build eight tacos

   While the fish bakes, heat a dry skillet over medium heat. Warm the corn tortillas one at a time for about 20–30 seconds per side, until flexible, following package directions if they differ. Stack inside a clean towel to keep warm. With a clean spatula, break the cooked cod into large flakes. Divide all the fish, slaw with its juices and yogurt sauce evenly among eight tortillas; scatter over the reserved 4 g cilantro. Fold gently and serve immediately, two tacos per person. There is no additional oil, cheese or avocado in the stated recipe.