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Tasty tacos with cabbage & pea tzatziki

Prep time
15 mins
Cooking Time
5 mins


  • ½ small red cabbage
  • 1 lemon (half the juice and all the zest)
  • 100g thawed green peas
  • 1 bunch of coriander, finely chopped
  • 1 lime (zest and juice)
  • 1 clove garlic- finely grated
  • 200ml Greek yogurt
  • 800g MSC certified cod (large fillet if possible)
  • 1 egg
  • 150g panko breadcrumbs
  • Additional salt and pepper- to taste
  • 3 tablespoons olive oil- for frying
  • 4/8 tortilla wraps


  1. Slice the cabbage finely, add the lemon zest, and squeeze over the juice of half a lemon. Mix and gently squeeze this mixture with your hands so that the cabbage softens.
  2. Roughly mash the peas with a fork, add half of the chopped coriander, the lime zest, garlic and yogurt, then stir together. Season with salt.
  3. Beat the egg in a small bowl. Cut the cod into 8 equal pieces. Coat each piece in the beaten egg and panko crumbs, before sprinkling with salt and pepper. Fry on a medium heat in olive oil on all sides for about 5 minutes in total. The fish should be firm and the panko breadcrumb crisp.
  4. Fry the tortillas on each side until lightly browned and then add some cabbage in the centre of each, before topping with a piece of fried fish and some pea tzatziki. Finish the tacos with some fresh coriander and a few drops of lime juice.