Makes 4

INGREDIENTS

• • 400 g cod fillets
• • 1 tsp lime zest
• • ¼ cup lime juice
• • 2 tbsp chopped mint
• • 2 tbsp canola oil
• • ¼ tsp salt Cabbage slaw
• • ¼ cup lime juice
• • 2 tbsp honey
• • ¼ tsp salt
• • ½ small onion, thinly sliced
• • 3 cups thinly sliced green cabbage
• • 1 jalapeno, seeded and minced
• • 8 small flour tortillas
• • 1 avocado, thinly sliced
• • ¼ cup chopped mint (optional)
• • 1 tsp lime zest (optional)

INSTRUCTIONS

1. Pat cod fillets dry with paper towels. Whisk 1 tsp lime zest with ¼ cup lime juice, 2 tbsp chopped mint, oil and ¼ tsp salt in an 8x8-inch baking dish. Add cod. Let fish marinate in lime juice mixture at room temperature, flipping halfway through, for about 15 minutes.
2. Whisk ¼ cup lime juice with honey and ¼ tsp salt in a large bowl. Stir in onion. Let stand for 5 minutes. Add cabbage and jalapeno. Stir to coat.
3. Preheat barbecue to medium-high. Oil grill. Remove cod from marinade and lay on grill. Barbecue, lid closed, until a knife tip inserted in thickest part of fish and held for 10 seconds comes out warm, 6 to 8 minutes. Transfer fish to a plate and flake into bite-size pieces.
4. Assemble tacos by filling tortillas with cabbage slaw, avocado and fish. Sprinkle with ¼ cup chopped mint and 1 tsp lime zest.

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