Quick fish tacos

Serves: 4


Old El Paso 12 Crunchy Taco Shells
3 Waitrose Classic Vine Tomatoes, diced
¼ cucumber, diced
1 small red onion, finely sliced
28g pack fresh coriander, chopped
1 avocado, finely chopped
Juice of 2 limes
400g essential Waitrose Cod Fillets, skin removed and chopped into large chunks
1 tbsp essential Waitrose Olive Oil
2 tsp Bart Blends Fajita seasoning
2 tbsp Cooks’ Ingredients Jalapeño Peppers
Lime wedges, to serve


1. Preheat the oven to 200ºC, gas mark 6. Place the taco shells in the oven for 5 minutes until crisp.

2. Mix the tomatoes with the cucumber, red onion, coriander, avocado and lime juice, season and set aside. Meanwhile, toss the fish in a bowl with the olive oil and the fajita mix, stir to coat and then fry in a large non-stick pan for 2-3 minutes on each side until cooked through and flaking.

3. Spoon the spiced cod into the tacos and top with the salsa. Blitz the jalapeño peppers in a spice blender and scatter over. Serve with any remaining salsa and lime wedges.