Curry Coconut Cod Tacos

• 210 g cod — Raw Pacific cod fillet
• 80 g soft corn tortillas (4 small) — Soft corn tortillas
• 100 g coconut milk — Canned light coconut milk
• 60 g avocado, diced — Avocado
• 80 g cabbage, finely shredded — Raw green cabbage
• 15 g lime — Fresh lime juice
• 2 g garam masala — Garam masala
• 5 g oil — Avocado oil

Method

1. 1Warm the tortillas and mix the curry baseWarm the soft corn tortillas (4 small) in a dry skillet for 30 seconds per side, transfer them to a clean plate.3 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Continue warm the tortillas and mix the curry baseCover. Whisk the coconut milk with the garam masala; keep the lime separate for finishing.Look for: The soft corn tortillas (4 small) are pliable and the coconut curry base has no spice clumps.Safety: Keep the warmed tortillas and curry base away from raw-fish utensils.
3. 3Measure ingredients: Sauté the codMeasure cod fillet and avocado oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Sauté the codHeat the oil in a skillet over medium-high and cook the cod for 4 minutes on the first side and 3 minutes after turning.7 min · 145°FLook for: The cod is opaque, flakes at the edge, and reaches 145°F.Safety: Avoid raw-fish cross-contamination and verify 145°F.
5. 5Cook the coconut curry sauceTransfer the cod to a clean plate. Pour the coconut curry base into the same skillet and simmer over medium for 2 to 3 minutes, stirring, until glossy and slightly thickened.3 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Bring sauce added to the former fish pan to a steady simmer, then use clean utensils for assembly.
6. 6Remove from heatRemove from heat, stir in all the lime, and rest the fish while the sauce cooks.Look for: The sauce coats a spoon, no raw-fish liquid remains, and the cod remains moist.
7. 7Assemble the tacosDice the avocado and finely shred the cabbage. Flake all the cod.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Divide itDivide it, the prepared avocado and cabbage, and all the cooked coconut curry sauce among the soft corn tortillas (4 small), and serve immediately.1 minLook for: Each taco contains equal cod, avocado and cabbage, and cooked coconut curry sauce.Safety: Refrigerate leftovers within 2 hours.