Cod tacos with smoky coleslaw recipes | Sainsbury`s Magazine

Ingredients

• 1½ tbsp wholegrain mustard
• 1 large or 2 small garlic cloves, crushed
• 225g mayonnaise
• 2½ tsp chipotle chilli paste
• juice of 1 lime (around 2 tbsp), plus lime wedges to serve
• 1 red onion
• ½ red (or green) cabbage
• 2 large carrots, peeled
• ½ x 31g pack coriander, leaves only
• 100g plain flour
• 2 tsp mild chilli powder
• 2 tsp ground cumin
• 1 tbsp paprika
• 3 large eggs
• 125g panko breadcrumbs, or other dried breadcrumbs
• 500g packs skinless and boneless cod fillet
• 1 ltr vegetable oil, for frying
• 12 corn tortillas