- Dice the cod into evenly-sized pieces. Cover and chill until they’re required.
- Make the batter as per instructions. Cover and chill until it’s also required.
- Chargrill the pepper until it’s blackened, before skinning and dicing. Set this aside in a mixing bowl.
- Sear the corn until it’s blackened, then add this to the red pepper.
- Finely dice the red onion before adding it to the red pepper and corn. Mix them all together and dress with half the oil and the juice from the 2 limes.
- Finely slice the white and red cabbage and place them into a mixing bowl. Add the chimichurri and mayonnaise, as well as the juice from 1 lime. Mix well.
- Deep fry the cod at 180c until it’s cooked. Keep it warm.
- Dry cook the tortillas before filling them with salad, the red pepper mix, cod, and then drizzle with your Peruvian aji verde dressing (recipe below).
- Finally, serve the tacos up with some fresh lime wedges and a sprinkling of coriander.
- (Aji Verde dressing) De-seed the green chilli and roughly chop. Place it into a food blender.
- (Aji Verde dressing) Add peeled garlic, chopped spring onion, white wine vinegar, mayonnaise, salt, half of the olive oil and blend them all together until the mixture is smooth.
- (Aji Verde dressing) Add the coriander as well as the zest and juice from the limes, and blend until it is smooth and a nice vibrant green colour.
- (Aji Verde dressing) Remove the mixture from the blender and drizzle the remainder of the olive oil in, just before serving.
For more inspiration on creating the perfect summer menu, head to our
Celebrate Summer page
