500 g cod fillet, thawed
800 g beetroot
3 tbsp coarse mustard
3 tbsp sweet mustard
1 small bunch of coriander
10 small tortillas
salt and pepper
Boil the beetroot unpeeled until tender, approx. 45 minutes. Slip the skins off and cut into smaller pieces.
Bake the cod fillets in the oven for 8 minutes at 180°C, and then break into smaller pieces.
Mix the sweet mustard and the coarse mustard and season with salt and pepper.
Distribute the beetroot, mustard and fish on the small tortillas and sprinkle with freshly chopped coriander.