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John Whaite's Fish tacos

Ingredients

For the fish
600g cod fillets, cut into 1-inch chunks
2tsp ground cumin
1tsp ground coriander
1tsp coarse black pepper
1tsp sea salt flakes (or ½ tsp table salt)

For the salsa
½ cucumber, finely diced
1 fat red chilli, finely chopped
100g pineapple, finely diced
Juice of 1 lime

For the guacamole
2 very ripe avocados
6 cherry tomatoes, roughly chopped
3 springs onions, very finely chopped
Juice 1 lime
Small handful roughly chopped coriander

To Finish
4 small wheat tortillas 

Method

1.  Preheat the oven to 200C/180C fan/gas mark 6. Place the cod into a bowl and add the other ingredients. Toss together until the fish is well coated, then scatter onto a roasting tray and roast for 10-15 minutes, just until cooked through.

2.  For the salsa, simply toss everything together into a bowl with salt and pepper to taste.

3.  To make the guacamole, squeeze the avocado over a bowl so the flesh falls out – this is very satisfying. Remove the stones. Add the remaining ingredients, again with salt and pepper to taste, and use a spoon to ‘cut’ everything together – I like my avocado to stay fairly chunky, but you can make it looser if preferred.

4.  To assemble, take a tortilla and warm it briefly over a hot dry frying pan. Spread a little guacamole down the centre, flake over some cod, and then spoon over some salsa. Wrap and devour. 

John Whaite's Fish tacos

Makes: 4

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This recipe was first published in Tue Aug 16 10:34:33 BST 2016.