Lea Skálová's Tacos with flaked cod and onion relish

Mexican-style cod? Absolutely! This versatile fish is well-suited even to this style of cooking. Here we kit it out in a spicy jacket of jalapenos and the captivating taste of coriander. This light but warming recipe by the wonderful Lea Skálová will find favour on winter and summer days alike.

  • Time of preparation:
    25 minutes
  • Leave the cod in the fridge overnight to gradually defrost.


Number of servings

  • 2 portions cod
  • 1 tablespoon olive oil
  • 1 lemon
  • 15 pcs cherry tomatoes
  • 2 pcs red onions
  • 1 handful coriander
  • 2 handfuls rocket or other favoured salad leaves
  • 1/2 avocado
  • 1 piece jalapeño pepper
  • 4 pcs wholegrain tortilla
  • 1/2 cup balsamic vinegar
  • 1/2 cup water
  • 1 tablespoon honey
  • 4 pcs bay leaf
  • 10 grains Allspice
  • 10 grains whole pepper
  • salt, pepper


  • Peel one and a half onions and cut into thin half-rings.

  • Finely chop the remaining half of an onion and mash this together in a bowl with the avocado. The tomatoes, coriander, and jalapeño may now be either blitzed briefly in a hand blender or chopped by hand before being added to the mixture. Season with salt and pepper and add the juice of half of a lemon or thereabouts.

  • Fry the cod using a tablespoon of olive oil. Start with the skin side down, pressing the fish down into the pan for a moment to prevent the fillet curling up. The flesh should stay juicy and bright.

  • Put the balsamic vinegar, water, honey, and allspice into a saucepan and season with pepper and around half a teaspoon of salt. Heat until it is beginning to bubble, then take off the heat, add in the onions and leave to cool to room temperature.

  • Flake the fish with your hands.

  • Cut the tortillas into circles of around 10cm in diameter. Heat these in a dry pan just enough to warm them through and form them over a wooden spoon or similar into a boat shape such as can later be filled.

  • Into these boats put first salad, then salsa. Place the flaked cod on top followed by the onions.

Enjoy your meal!