Cook & Prep time: 30 minutes

Calories: 250-300

Make these as versatile as ye like. I like to switch up my toppings and doing a variation of all of them across each taco. It’s completely up to you, take a look at the suggested toppings, pick a few and get cooking!

Serves 1


  • 250g cod, raw
  • 1 tbsp olive oil
  • 1 red chilli, diced
  • 1 garlic clove, finely chopped
  • Flatbreads or soft tacos shells


  • Feta
  • Pomegranate seeds
  • Tomato Salsa (see below)
  • Guacamole (see below)
  • Rainbow slaw (see below)
  • Sriracha or Sweet Chilli Sauce

Tomato Salsa:

  • 4 cherry tomatoes, finely chopped
  • ¼ red onion, diced
  • ½ clove of garlic
  • Seasoning


  • 1 avocado, mashed
  • 1 garlic clove
  • ½ lemon juiced
  • Coriander, finely chopped
  • Seasoning

Eoin’s rainbow slaw:

  • 30g red cabbage, thinly sliced
  • ½ carrot, grated
  • 1 spring onion
  • 1 tbsp mayonnaise
  • 1 tsp mustard
  • 1 tsp vinegar
  • Seasoning


  1. First, assemble all the toppings you are going to use as it will be a matter of just cooking the fish and then putting the taco together.
  2. Once all the toppings are ready. Bring a frying pan to a medium heat with some olive oil. Add in the garlic and chilli. Season the cod and place it skin down if you using. Cook for about 2-3 minutes aside flipping gentle in-between. You will know it’s ready when you can carefully pull the fish apart with a fork.
  3. Once the fish is cooked pull it park gently so you are left with small pieces of the fish to pop into your tacos.
  4. Assemble each taco and enjoy.