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Dairy Free
Gluten Free

Blue Corn Cod Tacos

with Mango-Lime Salad & Mixed Cabbage Slaw

Cooking time

30 minutes


2 / 4


646 /serving

Do not adjust your screens! These corn tortillas are indeed blue, made from a blue variety of corn on the cob popular in Mexican cuisine. Adding a touch of sweetness and a stunning pop of colour, these blue beauties are the foundation for these awe-inspiring fish tacos. We’re layering in grilled cod fillets, a spiced citrus-mayo, a mango-cucumber salad and a mixed cabbage and cilantro slaw. You’ll have to open very wide to get every last bite of these goodies in your mouth, but it will more than be worth the effort!

We will send you:

  • 2 Cod fillets
  • 50g Radish
  • 1 Shallot
  • 1 Lime
  • 1 Lebanese cucumber
  • 100g Shredded red cabbage
  • 50g Shredded green cabbage
  • 1 Mango
  • 1 Bunch of cilantro
  • 60ml Mayonnaise
  • 30ml Apple cider vinegar
  • 6 Blue corn tortillas
  • 5g Cod taco spice blend (sumac, garlic powder, smoked paprika)

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
42 g
Saturated Fat
6 g
298 mg
Total Carb
46 g
28 g
26 g
7 g
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Mise en place
Zest and juice the lime. Peel and julienne the mango. Thinly slice the radish into rounds. Thinly slice the cucumber into rounds. Peel and thinly slice the shallot into rounds. Roughly chop the cilantro leaves and stems.
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Make the sauce
In a small bowl, combine the mayo, ½ the lime zest and ½ the spice blend; season with S&P to taste.
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Assemble the mango salad
In a large bowl combine the radish, mango, cucumber and remaining lime zest. Drizzle with the lime juice and 2 tbsp of olive oil (double for 4 portions); toss to combine and season with S&P to taste.
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Prepare & cook the fish
In a large non-stick pan, heat a drizzle of olive oil on medium-high. Pat the cod dry with paper towel; season with the remaining spice blend and S&P. Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out the pan.
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Warm the tortillas
Heat the reserved pan on medium. Working one at a time, toast the tortillas, 1 to 2 minutes per side, until lightly browned (cover with a clean cloth as you work to prevent from drying out).
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Prepare the slaw & serve
In a large bowl, combine the red cabbage, green cabbage, ½ the cilantro and as much of the shallot as you’d like. Drizzle with the vinegar and 3 tbsp of olive oil (double for 4 portions); toss to combine and season with S&P to taste. Divide the sauce, cooked fish (breaking it up into bite-sized pieces) and mango salad between the warmed tortillas. Top with a spoonful of the slaw and serve any remaining slaw on the side. Garnish the tacos with the remaining cilantro. Bon appétit!