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Crispy white fish in soft tortillas with crunchy cabbage slaw, lime and creamy sauce. Fresh and light. Serves 4.
Cut the 500 g cod into strips about 2 cm wide and season with the cumin, paprika and salt.
Coat the strips lightly in the flour. Heat the oil in a wide pan over medium-high heat and fry for 2 to 3 minutes per side, until golden and the fish flakes easily. Drain on paper towel.
Finely shred the 150 g cabbage and toss it with the juice of half the lime and half the sour cream.
Warm the 200 g tortillas in a dry pan for about 30 seconds per side, until soft and pliable.
Fill each tortilla with fish and slaw, drizzle with the rest of the sour cream, add chopped cilantro and a squeeze of lime.
