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Chipotle Cod Tacos

This dandy little recipe is a snap to make and 0h-so tasty. We loved the just-spicy-enough fish paired with the snappy crunch of cole slaw, both wrapped in a soft, warm corn tortilla. As read, the recipe serves two, but can easily be doubled or tripled. We served chopped avocado, sour cream, and fresh cilantro alongside for a quick and complete supper.

Chipotle Cod Tacos

2 skinless cod fillets, cut into pieces
2 tbs. chipotle paste
½ lime, juiced
½ tbs. olive oil
10 oz. cole slaw mix
2½ tbs. mayonnaise
1 tbs. wholegrain mustard
2 tsp. cider vinegar
4 hard or soft corn tortillas

Heat the oven to 400°F. Combine the cod with the chipotle paste, lime juice, olive oil, and seasoning. Leave to marinate while you make the cole slaw.

Toss together the cole slaw mix, mayonnaise, mustard, vinegar, and some seasoning.

Line a small baking sheet with foil and place the cod on it. Bake for 10-12 minutes, or until the fish flakes easily. Put the tortillas in the oven for the last 3-4 minutes to warm them. Serve the fish with the cole slaw in the warm tortillas.



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